loosely crush about 150g of hazelnuts, skins and all, then roast them in the oven until... roasted? crunchy. but don't burn them! if they do get burned, start over. while this is happening, get out the mortar and pestle and loosely grind up about 20 cocoa beans (you can substitute good cocoa for this, use about 1-1.5 tablespoons depending on how chocolatey you want it) and about 10 coffee beans. chuck the nuts and beans into 400 mls of 90% neutral, and add a clove, a little bit of cinnamon quill (i use about two cm, just chop it off with sissors) and half a vanilla bean. leave this in a place where you can see it and shake the heck out of it whenever you think about it. I'm not sure how long is actually required but I leave it for three weeks, it goes a rich reddy brown.
When you're happy with the maceration, leave it to settle then decant, strain the dregs through a coffee filter if you can be bothered. add sugar syrup / water to taste, a touch of caramel and watch that beautiful red colour go to cloudy brown
from there, just keep putting it in the freezer, coffee filter it, and re freeze it. the nut oils do seem to solidify out in the freezer quite nicely, but it still took me three slow passes through double filters to be happy.
thicken with glucose if desired.
enjoy on ice, with milk (for the ladies
) or as a substitute for frangelico in cocktails and whatnot.Kiwi
-edit because I spelled the name wrong...