Photos * Recipes
My Hazelnut Liqueur recipe
1 cup hazelnuts
3 vanilla beans
2 cups vodka
1/2 cup sugar
1/2 cup water
Toast the hazelnuts lightly in a skillet with a teaspoon of coconut
oil until they are just lightly browned.
Take care not burn or toast too much or they will yield a bitter taste.
Chop the hazelnuts into very small pieces. I do not recommend using a food processor.
Put the chopped hazelnuts into a quart jar with a tight-fitting lid, like a
canning or mason jar.
Split the vanilla beans lengthwise and add them to the jar.
Add the vodka, sugar and water, seal the jar and shake to dissolve the sugar.
Shake it once or twice a day for at least three weeks to one month (or longer.)
When you're ready to bottle, strain it first through a fine-mesh strainer, then
a cheese cloth, then a coffee filter.
Keep straining until clear. Store in a dark bottle.