Hazelnut Liqueur

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 250 g (8 oz/2 cups) hazelnuts
  • 250 ml (9 fl oz/1 cup) vodka
  • 125 ml (approx 4 fl oz/ cup) brandy or cognac
  • seeds and pods of 2 vanilla beans
  • 300 ml (10 fl oz/ cups) water
  • 125 g (4 oz/½ cup) granulated sugar
  • 125 g (4 oz/½ cup) raw caster (superfine) sugar


Coarsely chop the nuts (in the food processor), place in a large preserving jar and cover with the vodka and brandy. Add the vanilla. Leave to stand for 6 weeks (yes, really!). Then strain through a sieve and then again through a coffee filter. Leave to stand for another two days, in order for the last residue to sink and then strain again through a coffee filter. Heat the water with the sugars and briefly boil until the sugar is dissolved. Pour the sugar syrup on the nut drink in a bottle. Leave to cool until used.