Homemade Low-Carb Frangelico Hazelnut Liqueur

by KetoDietApp.com

Step 1Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted).

Step 2Add hazelnuts to a tray in a single layer and toast 10-15 minutes until the outsides are starting to lightly brown, shaking the tray halfway through to ensure even toasting. Remove from oven and allow to cool completely.

Step 3If you are using whole unpeeled hazelnuts, it's better to remove (most of) the skins as they tend to add a bitter aftertaste. Once the hazelnuts are roasted and cooled, rub them together in your hands to remove the skins.

Step 4Roughly chop the nuts. Add to a mason jar with the vodka and brandy.

Step 5Split the vanilla bean in half and scrape the seeds into the jar, and then place the scraped pod in as well. Cover and allow to sit, at room temperature.

Step 6Start taste testing after 7 days and when flavoured to your liking, strain the solids through a nut milk bag or sieve lined with cheesecloth, and then strain the liquid through a coffee filter to remove any small sentiment. This is not necessary but will make the Frangelico less cloudy.

Step 7Make low-carb simple syrup by adding water and sweetener to a small saucepan and cooking it over low heat until dissolved. Remove from heat and allow to cool.

Step 8Add along with the strained Frangelico mix to a clean bottle. Store in the fridge up to a month. Shake before serving.