Frangelico 70 cl, 20% ABV - Italian Hazelnut Liqueur

Product Information

While this option has a similar flavor base it is much sweeter than amaretto. Therefore, start with about half of what the recipe calls for. You can always add more if desired. 9. Apricot Liqueur Apricot pits have a similar flavor to almonds. Therefore, some versions of amaretto are made from apricot pits. According to the manufacturer, the name of the liqueur is based on a legend of a hermit monk named Fra Angelico who lived in the Piedmont region of Italy and "created unique recipes for liqueurs". The bottle itself most closely resembles the habit of a Franciscan friar. [3] They are typically served in shot glasses and can be garnished with chocolate shavings, a frosted rim, or a small piece of cake for a touch of elegance. Give them a try for your next party! Everybody loves a fascinating tale, right? Frangelico liqueur sure has quite an interesting origin. This hazelnut liqueur came into existence during the 18th century, thanks to the Christian monks residing in the Piedmont hills in Italy . Hence, its unusual bottle resembles a monk in his habit, with a rope tied around its waist. How Is Frangelico Liqueur Made?

Take the chocolate cake shot for example. The flavors of this liqueur deliciously combine with vanilla vodka and sweet lemon. And it’s only one of the many refreshing ways to enjoy this hazelnut liqueur. Amaretto – This classic Italian liqueur is an excellent substitute for Frangelico. It tastes like sweet almonds with a nice tinge of bitterness. When compared to Frangelico, it has milder flavor. You can serve it neat, over ice, or with lime as well. Moreover, this liqueur also mixes perfectly with coffee and other flavored drinks just like in this decadent Moscow hot chocolate . Depending on the brand of chocolate liqueur you have, and how you are using it in the recipe, the ratio will vary. Start with about half of what the recipe calls for in amaretto and then slowly add more as needed. 5. Coffee liqueur

While Frangelico is the most common hazelnut liqueur used in chocolate cake shots, there are other options available on the market that you can explore and try out. The distinctive bottle is designed to resemble a friar in his habit, with a small cord tied around as a cincture. To create a frosted sugar rim, gently rub the rim of the shot glass with a slice of lemon. Dip the moistened rim into castor sugar, or granulated sugar, ensuring it is evenly coated. Shake off any excess sugar crystals. To use marzipan as a substitute for amaretto simply add hot water to melt the marzipan. It will create a syrup-like consistency that can be used to add flavoring to your recipes.

Sprinkles: Dip the rim of the shot glass in coloured sprinkles. Choose sprinkles that complement the chocolate cake flavour, such as chocolate or rainbow sprinkles. Although chocolate liqueur has a different flavor than amaretto it works well as a substitute for amaretto in almost any recipe. This is because the rich chocolate flavor pairs well with the same flavor profiles that pair well with amaretto. When the chocolate has melted, remove and leave to cool slightly. Roughly chop the remaining chocolate and set aside. The hazelnut is the fruit of the hazel tree (Corylus). These nuts are also known as cobnuts or filberts according to species. The hazel tree is native to the Northern Hemisphere and is common across North America, Europe and Asia. Food Database and Calorie Counter - Frangelico". All Things Food and Diet - FatSecret -> Foods -> Brand List -> Frangelico. Archived from the original on 14 June 2015 . Retrieved 13 June 2015.Easily scalable to fit the size of your shot glasses. Simply use equal measures of hazelnut liqueur and vodka. When I created this Himalayan Balsam Gin recipe, I had no idea of the surprise that was lying in wait for me. A magical colour changing gin infusion!

As a final flourish, we add a slice of lemon. The lemon adds a bit of zing that helps balance out the sweetness of the liqueur. For a more attractive-looking frosted rim, we recommend using white castor sugar instead of granulated white sugar. In addition to almond extract, almond syrup is another great amaretto substitute. While almond extract is a concentrated flavor without any additional sweetener, almond syrup is an almond flavoring mixed with sweetener. Frangelico Hazelnut Liqueur is perhaps the most well-known hazelnut liqueur. Made in Italy and distilled using real hazelnuts, this comes as no surprise. The hazelnuts are grown in Piedmont, Italy and the result is a luxurious, premium, and extremely versatile hazelnut liqueur. Note: You have the flexibility to adjust the ratio of hazelnut liqueur and vodka according to your preference. For example, increase the liqueur for a sweeter taste, or add more vodka for a milder sweetness and flavour. How to make a chocolate cake shotHiram Walker themselves recommend turning this delicious classic into a lovely hazelnut cappuccino, using 1.5 parts hazelnut liqueur and five parts espresso. It also goes well in coffee and in the infamous chocolate martini. 5. Drago Hazelnut Liqueur For these shooters, plain, unflavoured vodka is used. However, some people also opt for vanilla vodka to add an extra layer of flavour.

As a substitute for baking, almond syrup is great for adding almond flavoring and sweetness. However, it is often a bit sweeter than amaretto. As with chocolate liqueur, start with half and taste your recipe. Slowly add more as needed to reach your desired flavor. 6. Marzipan Feel free to customise the ingredient ratios to your liking. You can add more Frangelico to the vodka for a stronger hazelnut flavour. Almond extract is much more concentrated than amaretto. Therefore, you will not need as much. Start with ⅓ the amount called for ( 1 teaspoon of almond extract for 1 tablespoon of amaretto). Add more if needed. 3. Almond Syrup Once toasted, pour the nuts straight on to a clean tea towel and wrap them up. Leave to steam for 1 minute, before rubbing the nuts in the towel to remove the loose skins. Generally, I find that about half the skins come off.Top tip: You can make your own castor sugar very easily by just whizzing some normal granulated sugar in a food processor. The consistency needs to be somewhere between granulated sugar and icing sugar. Make a sugar syrup by gently heating 150g sugar in about 200ml of water until it dissolves. Leave to cool, then add to the liqueur in increments until you are happy with the taste.