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Posted 20 hours ago

Frangelico 70 cl, 20% ABV - Italian Hazelnut Liqueur

£8.09£16.18Clearance
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Produced in the Piedmont region of Northern Italy, its origins date back more than 300 years to the presence of early Christian monks living in the hills of the area. Frangelico is produced in the Piedmont region of northern Italy and its origins date back more than 300 years. Our 5cl bottle contains 2 shots of Hazelnut Liqueur – just enough to enjoy over ice or to sip with a latte or hot chocolate.

And I have plans to pour it over some little sponges for a hazelnut-themed trifle at some stage in the very near future. Common sense says that if you entirely strip an area of wild food, you will damage that habitat, so only collect where food is bountiful and take reasonable amounts.You can make any quantity of this hazelnut liqueur recipe, but keep the proportions of 4/5ths vodka to 1/5th brandy.

Their sweet flavour is the reason they are so sought after by internationally known confectionery and worldwide popular gianduia chocolate creams. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. Hazel trees are often coppiced in managed woodland, with regenerating shoots allowing for harvests every few years.

Frangelico is a traditional hazelnut liqueur - enjoyed neat, over ice, with coffee or in a wide variety of stylish cocktails.

Angelico, a hermit monk believed to have inhabited the magnificent Piedmont hills during the 17th century. Cheeses and condiments are then packaged in a cardboard box (reusable and recyclable) with an insulated foil pouch and ice packs to ensure the correct temperature is maintained for up to 48 hours ( longer during the cold months). BRIOTTET, a family business created in 1836, produces the famous Crème de Cassis de Dijon (Geographical Indication) as well as top-of-the-range fruit liqueurs. 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.

Your homemade liqueur is also essential for treats like the homemade Oreo blizzard and spiked Do-si-do milkshake. Leave to infuse for at least one month in a cool, dark place, giving the jar a shake when you remember.

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