You won't believe how easy it is to make your own Homemade Hazelnut Liqueur!
I chuckled to myself when I looked around my kitchen this morning. Sitting on the counter were bottles of homemade limoncello, homemade chocolate liqueur and some rumtopf. I thought, "Well, everyone needs a hobby!" I personally think a hobby that has you end with a bottle of yummy infused liqueur that you made yourself is a pretty awesome hobby. The truth is there are actually way more bottles of homemade liqueur that are sheltered away in the liquor cabinets. Yes plural. We have so much liquor that it fills two cabinets, spills over onto counter tops and into other cabinets.
With my other blog, Grey is the New Black, doing a cocktail a week, well....we've got to be prepared. It's the grown-up girl scout in me, I am prepared to make almost any cocktail you ask for. By the way, check out my Blood Orange Whiskey Sour from yesterday, and better yet, link up something alcohol - it can be cocktails, reviews, baked goods, pasta in a vodka sauce...anything with or having to do with alcohol.
Like most homemade infusions or liqueurs, time does most of the work. When I went searching for how to make a homemade hazelnut liqueur, there were different schools of thought. Some added brandy, some didn't. Some toasted the hazelnuts, some didn't. I basically settled on this Hazelnut Liqueur from Serious Eats, except that I added the step to toast the nuts.
Yes, I know you can go out and buy hazelnut liqueur fairly easy, but there is just something about making it yourself. For one thing, it's not much work and it tastes so wonderful afterwards. Also, I have all those boozy hazelnuts in a jar in my freezer, I think I'm going to make me some grownup hazelnut brownies!
Homemade Hazelnut Liqueur
- Preheat oven to 350. Spread the hazelnuts out on a baking sheet and roast for 5-10 minutes or until fragrant. Cool to room temperature.
- Place the hazelnuts, vodka, and brandy in a sealable jar. Place in a cool dark place for 5 weeks.
- Combine the sugar and water in a small pan and heat over medium, stirring until sugar is dissolved. Let cool and then add to hazelnut mixture. Let steep for 3 more days.
- Add split vanilla bean to mixture and let steep for an additional 5 days.
- Strain through a sieve and then through a coffee filter.
- Refrigerate for two months.