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Subject: Re: frangelica
From: Kent Garber
Posted: Fri Jan 19. 2001, 02:18 UTC
Followup to: "frangelica"  by pam  (Mon Jan 15. 2001, 23:12 UTC)
> Need a recipe for "homemade" frangelica.  Can anyone help???

Here are some recipes for Hazelnut liqueurs.  I don't know exactly what is in 
Frangelico. But it is a hazelnut liqueur.  The recipes came from, "Cordials 
From Your Kitchen." by Pattie Vargas And Rich Gulling.  It is about $15.00 


Hazelnut Coffee Liqueur  number 1

Flavoring
Most shops that sell gourmet
coffees also have coffee flavor-
ings. Use your favorites to make
cordials you'll love to sip after
dinner or with your favorite
dessert.

We first ran into Italian hazelnut syrup in a little combina-
tion art gallery-coffee shop in a small college town in
South Dakota. (That's a long way from Italy!) The coffee
shop added the syrup to warm milk foamed in a cappuccino
machine. The result was so delicious we bought a bottle of
the syrup from the owner. We've tried it in a variety of
liqueurs, and every one of them is delicious. Try adding
this cordial to your cappuccino or to foamed milk.

2 1/2 cups water, divided
6 tablespoons Colombian coffee
2 1/2 cups sugar
1 teaspoon pure vanilla extract
2 1/2 cups 80-proof vodka
1 cup brandy
1/2 cup hazelnut syrup
1 1/2 teaspoons glycerin (optional)

Combine 1 1/2 cups water and coffee to make a very strong brew.
Set aside. Make a simple syrup by bringing remaining 1 cup of
water and sugar to a boil over medium-high heat, stirring
constantly to prevent scorching. When clear, remove from heat
and let stand until just warm. Add vanilla and coffee. Combine
vodka, brandy, hazelnut syrup, and glycerin (if using) in clean
2-quart container. Add coffee mixture. Cover and let stand in a
cool, dark place for at least I month before serving.
YIELD: APPROX. 1 1/2 QUARTS

116        CORDIALS FROM YOUR KITCHEN


 
Hazelnut Liqueur  number 2

Using Your Hazelnut Liqueur
This recipe is great for sip-
ping, super in frothed warm
milk, sinfully delicious mixed
with half-and-half, and warm
and wonderful added to
freshly brewed coffee. It
makes a great parfait, too.

Of all the liqueurs we made while preparing this book, this
one was the most popular with everyone who tasted it. We
simply couldn't keep it on hand.
1/2 pound hazelnuts
1 cup vodka
1/2 cup brandy
1/2 cup white sugar
1/2 cup light brown sugar
1 1/4 cups water
1 teaspoon pure vanilla extract
1 teaspoon glycerin (optional)
Caramel coloring

Coarsely chop hazelnuts in food processor. Transfer to clean
1-quart container and add vodka and brandy. Cover and store in
a cool, dark place for 6 weeks.
Use a coarse sieve or colander to strain out solids. Discard.
Strain again with a fine-mesh strainer. Transfer liqueur to
clean container, cover, and let stand for 2 days. Rack or filter
into clean container.
Make a simple syrup by bringing white sugar, brown sugar,
and water to a boil over medium-high heat, stirring constantly to
prevent scorching. Remove from heat and let stand until just warm.
Add syrup, vanilla, and glycerin (if using) to racked liqueur. Add
caramel coloring a drop at a time, stirring after each addition, until
desired color is achieved. This cordial may be served immediately,
but it's better if allowed to age for 1 to 2 months in a covered
container. YIELD: APPROX. I FIFTH

CORDIALS FROM YOUR KITCHEN  page 50
 
Hazelnut liqueur 3        Quick and easy


1/2 cup sugar
3/4 cup water
1 cup 100-proof vodka
1/2 cup brandy
3/4 cup hazelnut syrup
1/2 teaspoon pure vanilla extract

Make a simple syrup by bringing sugar and water to a boil over
medium-high heat, stirring constantly to prevent scorching.
When clear, remove from heat and let stand until just warm.
Pour into clean 1-quart container and add vodka, brandy, hazel
nut syrup, and vanilla. This cordial may be served immediately,
but it's better if allowed to age for 1 to 2 months in a covered
container.  Yield: Approx. 1 Fifth 

 
Chocolate-Hazelnut Cream


Think about the most delicious chocolate you've ever
tasted — smooth, rich, creamy, and wickedly decadent.
Then imagine that it is laced with hazelnuts. If that
sounds like heaven to you, just wait until you taste this
liqueur. Nobody turns down seconds!

1 cup brandy
1/2 cup hazelnut syrup
3 tablespoons chocolate syrup
1 teaspoon pure vanilla extract
2 1/2 cups Cream Base
Combine brandy, hazelnut syrup, chocolate syrup, and vanilla in
a sterile l-quart container. Add Cream Base, cover, and shake
until well mixed. Store in the refrigerator for up to 1 month.
YIELD: APPROX. I QUART

THE CREAM OF THE CROP


Macadamia Nut Liqueur (this was on the same page so I included it)

1/2 cup sugar
1/2 cup water
1 cup 100-proof vodka
1/2 cup brandy
3/4 cup macadamia nut syrup
1/2 teaspoon pure vanilla extract

Make a simple syrup by bringing sugar and water to a boil over
medium-high heat, stirring constantly to prevent scorching.
When clear, remove from heat and let stand until just warm.
Pour into clean 1-quart container and add vodka, brandy, macadamia
nut syrup, and vanilla. This cordial may be served immediately,
but it's better if allowed to age for 1 to 2 months in a covered container
Yield: Approx. 1 Fifth


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