But I love it in desserts, too: I use it to make a Frangelico tiramisu; add it to cream when whipping it to go with a crumble, pie or chocolate cake; and, indeed, it’s wonderful actually added to a chocolate cake batter itself or to a chocolate ganache or icing. Whole, raw hazelnuts with the skin on can be found in the bulk bin section of natural supermarkets or at Trader Joe's. Frangelico is produced in the Piedmont region of northern Italy, and its origins date back more than 300 years of the presence of early Christian monks living in the hills of the area. From branch to bottle, a rich Italian heritage is at the heart of this contemporary and versatile liqueur. Making your own liqueur produces a cleaner, nuttier flavor than its commercial counterparts and allows you to experiment with additions like herbs and fruit.

If nearby fields are sprayed with pesticides, chances are some will also make their way onto wild plants. This recipe is a simple mix of flavors but you could really have some fun adding a few herbs and even a little fruit to the mix. Considering I used to work in a bar, and know what Frangelico tastes of, it is nuts that it has taken me so long to purchase a bottle. The hazel tree is native to the Northern Hemisphere and is common across North America, Europe and Asia. Our 5cl bottle contains 2 shots of Hazelnut Liqueur – just enough to enjoy over ice or to sip with a latte or hot chocolate.The hazelnut distillate is blended with extract and distillates from cocoa seeds, vanilla berries and roasted coffee, and other flavouring preparations to create the Frangelico concentrate. The driver will input your year of birth into their device and may then require an ID check to complete the age verification process.

Elevate beyond the every day and find in Frangelico a sophisticated cocktail to heighten that moment with friends.Frangelico is produced in the Piedmont region of northern Italy, and its origins date back more than 300 years to the presence of early Christian monks living in the hills of the area. Shaped like a monk's habit, with a traditional rope belt around its waist, it is a guarantee of authenticity and quality that links the past right throught to the present day. For sheer sophistication, pour it over ice or for a twist, pour it over ice with a squeeze of fresh lime for the most tantalizing experience. Hazelnut liqueur has a layered and complex flavor that makes it a treat to sip on its own after dinner or shake up in a cocktail.

While hazelnut liqueur isn't that hard to find, it's still worth it to make your own because the flavor is better. Frangelico is a traditional hazelnut liqueur - enjoyed neat, over ice, with coffee or in a wide variety of stylish cocktails. Tonda Gentile hazelnuts are known for being bigger, plumper and more uniform, with a skin that sheds easily, perfect for toasting without a bitter taste.Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. Wonderful toasted wild hazelnuts, found only in the Italian North, combined with cocoa, vanilla berries and a host of other natural flavours that make up its complex recipe. If this is not an acceptable solution please advise us in the 'Add A Comment' section at the checkout. Please always read the labels, warnings, and directions provided with the product before using or consuming a product.

The possibilities are vast, every consumer and professionals they will find on “Teichenné Liqueurs” all they need to meet their highest expectations. Their skills in fine food and drinks included the art of distilling, especially the use of the wild hazelnuts and other precious ingredients to create liquor recipes such as the one on which Frangelico is based today. Tonda Gentile hazelnuts, grown in the Langhe, an area of rural hills and picturesque villages in southern Piedmont, are also used to obtain the distillate for Frangelico.You can drink it in shots, or on the rocks or use it place of the whiskey in an Irish coffee, or just add a dash to an espresso or latte.