Ingredients:

  • 1 cup (150 g) roasted hazelnuts
  • 1 cup (240 ml) vodka or neutral spirit
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cocoa powder (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10 minutes until fragrant, shaking halfway through.
  2. Allow nuts to cool slightly. In a blender, combine toasted hazelnuts and vodka; blend until smooth. Transfer to a clean jar and let steep for 2 hours.
  3. In a saucepan, combine sugar and water. Heat over medium until sugar dissolves, then cool completely.
  4. Using a fine mesh strainer or cheesecloth, strain hazelnut mixture into a clean bowl, discarding solids.
  5. Stir in cooled simple syrup, vanilla extract, and cocoa powder (if using).
  6. Transfer to a clean bottle or jar. Seal tightly and let sit for at least 1 week for flavors to develop, shaking periodically.