Frangelico
An Italian hazelnut liqueur with notes of vanilla and cocoa. It's made in Italy's Piedmont region at 20% alcohol, typically in a 750 mL bottle.
Origin
Piedmont, Italy, with roots said to trace back over 300 years to Christian monks distilling wild hazelnuts, commercialized as a modern brand in 1978.
History
Hazelnut liqueurs made by monks in the hills of Piedmont are said to date back centuries, and the modern Frangelico brand, launched in 1978 by the Barbero family, took its name from a legendary hermit monk, Fra' Angelico, believed to have lived in that region and worked with wild hazelnuts. Made from the Tonda Gentile hazelnut variety (a Piedmont specialty with its own protected geographic designation) blended with vanilla, cocoa, and coffee extracts, it's instantly recognizable by its bottle, shaped like a monk's habit and tied with a rope belt.
Flavor profile
Rich, toasted hazelnut sweetness with vanilla and a subtle cocoa undertone.
Tasting notes
Warm, nutty sweetness dominates, closer to hazelnut spread than a sharp nut liqueur, with vanilla and a faint chocolate note rounding out the finish - a natural fit for coffee and dessert cocktails.
Substitutes
- Amaretto, for a different but comparably sweet, nutty liqueur (almond rather than hazelnut).
- Nocello (walnut liqueur), for a related but distinctly different nut-forward substitute.
- A hazelnut syrup mixed with a neutral spirit, as a homemade approximation.
