16 ounces raw hazelnuts (about 4 cups)
1 (750 milliliter) bottle Everclear® (about 3 cups)
1 cup packed light brown sugar
1 cup water
1 tablespoon vanilla bean paste or vanilla extract
1/2 teaspoon hazelnut or almond extract
Splash of coffee extract such as Trablit, for color (optional)
Preheat the oven to 350°F. Arrange the hazelnuts on a sheet pan and toast, shaking occasionally, until just slightly golden, about 10 minutes. Allow hazelnuts to cool, then transfer to a large plastic zipper bag and seal, making sure to press out excess air. Smash the nuts with a rolling pin or meat mallet until coarsely chopped.
Combine hazelnuts and Everclear® in a large airtight container with a lid. Store at room temperature for a minimum of two weeks, stirring every couple of days.
Once the hazelnuts have steeped to your liking, combine the brown sugar and water in a saucepan over medium heat. Once the brown sugar is completely dissolved, remove from the heat and allow to cool. Slowly whisk the brown sugar syrup into the hazelnut mixture, followed by the vanilla and hazelnut extract. Add a splash of coffee extract for deeper color, if desired. Cover and let the final mixture steep at room temperature for 3 to 5 more days. Taste and adjust ingredient quantities as desired.
Divide the liqueur into individual bottles. When gifting, don’t forget to include the recipe for hazelnut eggnog.
Hazelnut Eggnog
6 large eggs, separated
1 cup powdered sugar, plus more to taste
2 cups homemade hazelnut liqueur
3 cups whole milk
1 cup heavy cream
1 tablespoon vanilla bean paste or vanilla extract
Hazelnut or nutmeg, for serving (optional)
Combine the egg yolks and powdered sugar in a large mixing bowl and stir with a rubber spatula until the mixture forms a thick paste. Slowly whisk in the hazelnut liqueur. Set aside for 3 to 5 minutes. Slowly whisk in the milk, cream, and vanilla. Cover and chill for a minimum of two hours. Taste and adjust ingredient quantities, if desired.
Just before serving, beat egg whites in a medium bowl with an electric mixer until stiff peaks form. Gently fold into eggnog base. Garnish with a grated hazelnut or nutmeg, if desired.
Recipe Notes
- Use the fresh, organic eggs for this recipe. If you avoid raw eggs for health reasons, look for pasteurized egg yolks and whites at the grocery store.