Nuts & Berries is the only mixed drink I’ll ever bother to make. Yum.
(Although I always used mik instead of cream … go figure.)
When we have heads cold and other nasties, we like a hit of Frangelico in a hot cup of Red Zinger herb tea. We used to use Amaretto but then we found Frangelico and it’s good for basting roasting chickens, over ice cream, in milk shakes, in ‘weekend’ coffee . . . . mmmmmmmmm
Cream is better.
Not that half-and-half stuff either. Use the heavy cream.
It’s like drinking dessert.
I went to buy some Frangelico, because as you all know, all of my major life decisions are based on SDMB info.
Well, the liquor store guy steered me toward some (non-Baileys) Irish cream, because it was on sale, so I got that instead.
Well! I’m in love. Clearly, I have been missing out on an important–nay, vital–genre in the world of alcohol.
Frangelico is next on the list, but then what? They had Godiva’s White Chocolate…the raspberry stuff mentioned here…
Whatever I buy has to be good on ice or mixed with milk or coffee–those are the only beverages I have with any regularity.
Liqueurs in general, Bodypoet, are a Good Thing.
My current favorite, B&B. I like Grand Marnier (orange cognac). Not a hazelnut person, so not big on Frangelico. But you can’t go wrong with rasberry hot cocoa made with Chambourd.
I can’t think of a liqueur that isn’t good in coffee. Many aren’t good in milk. They can all be drunk straight up. If you like coffee and milk, there’s Kahlua - coffee liqueur and you put in in milk.
Indeed, a vital genre.
Pour a shot of Frangelico into cold vodka and top off with a maraschino cherry. It’s called a Red Nut and I had way too many of them at the Cruise Room in Denver.
Mmm I love Frangelico in milk. (Brown cow right?) I get them all the time when I go to the bar, usually if I’m on my own and not splitting the cost of several pitchers of beer with friends.
Looking at this thread I think I’m gonna have to go buy some for myself when I get money, though I usually buy myself vodka or Kahlua, which is also good in milk.
Well, I finally tried it.
Straight up. No other ingredients.
The smell is reminiscent of chocolate. The taste is wonderful.
A small amount of that stuff packs quite a punch. I must have set a record for the number of times I’ve had to hit the backspace key to correct typos in the time it took me to write this post.
For my taste, B&B is right up there, though some think it tastes like medicine, fools that they are.
But Drambuie beats them all!
(Since all the brand-name liqueurs are way too expensive, look around for those airline-size bottles to try. That way you can get a good assortment without emptying your bank account.)
I use Frangelico to make vanilla extract for baking, particularly for use in biscotti.
Chocolate Cake Shots are my favorite Frangelico drink. (It’s Chocolate Cake #2 on your link)
I definately recommend them. 
I hope I’m remembering this correctly. Pour some Frangelico in a cordial glass. Then, take a straw and pour cream down the side of the straw so it sits as a layer on top of the Frangelico. You can see these little volcanic eruptions happen in the cream if you just poke it slightly with the straw. I think it’s called an Angel’s Kiss. Entertaining cocktails. Nothin’ like it!
I like to put it in my coke.
Here’s another recipe that includes Frangelico…