FRANGELICO AND VODKA RECIPES

Steps:

• Combine chopped hazelnuts, vodka, and brandy in a sealable jar. Shake and let steep at room temperature for 2 weeks.
• Combine sugar and water in a small saucepan and heat until sugar is dissolved. Let cool, then add to the hazelnut mixture. Shake and let steep for 3 days, then add the vanilla bean and let steep for additional 3 to 5 days.
• Sample often. Once desired flavor is achieved, strain through sieve and then again through cheesecloth or coffee filter. Refrigerate for up to 2 months.

Steps:

• In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.
• Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the nuts to release all of their flavor. Follow this by two strainings through slightly dampened cheesecloth.
• For true clarity and professional looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since the process may take several hours.
• In a very small saucepan, combine the sugar and water. Bring to a boil over moderately high heat. Simmer, uncovered, 5 minutes.
• Let cool to room temperature. Stir in the vanilla. Funnel the strained hazelnut mixture into a glass bottle, then funnel in the sugar syrup.
• Cover tightly; shake to blend. Let mature, at room temperature or slightly cooler, for at least three weeks.