Starting your day with coffee that feels a bit extra special is like magic.
This Chocolate Hazelnut Creamer does just that! It has the appropriate amount of sweetness and is creamy, rich, and nutty.
This creamer will have you nearly jumping to the coffee pot every morning if you like that chocolate-hazelnut spread that we all know and adore (cough, Nutella, cough).
What do I love the most? There are no strange ingredients in it, and it only takes a few minutes to make.
And it’s a lot better (and cheaper!) than the stuff you buy at the store. Even better, kids enjoy to add a dash to their hot cocoa or steamed milk.
It’s like a hug in a mug.
How about we make your mornings a little nicer?
Ingredients
- ○ 1 cup of milk (whole milk is preferable, but you can also use almond or oat milk instead)
- ○ 1 cup of heavy cream
- ○ 3 tablespoons of cocoa powder without sugar
- ○ 2 tablespoons of hazelnut spread, like Nutella, or a dairy-free version if you need one
- ○ 2 tablespoons of maple syrup (or honey for a different taste)
- ○ 1 tsp of vanilla extract
A medium pot and a whisk
Spoons and cups for measuring
A glass container or jar to keep it in
Funnel (not required, but useful)
Instructions
- Put the milk, heavy cream, cocoa powder, hazelnut spread, and maple syrup in a medium-sized pot. Mix together with a whisk.
- Put the saucepan on low to medium heat. Whisk regularly and gradually heat until the cocoa powder and hazelnut spread melt and everything is smooth and mixed together. This should take about 5 to 7 minutes. Don’t let it boil.
- Take the pan off the heat and mix in the vanilla essence.
- Before putting the creamer in a bottle or jar, let it cool all the way down. Put it in the fridge. Before each usage, shake well.
Tips and Notes
- Don’t boil the mixture; just heat it up slowly. A low simmer is all you need to mix everything together without burning the milk or cream.
- Whisk it well: Cocoa powder can clump, so use your whisk to break it apart. No one likes coffee with powdered pieces in it!
- If you like your creamer sweeter, you can add more maple syrup or hazelnut spread as you go.
- Let it cool all the way down before putting it away. This stops a film from forming on top. Only pour it into a bottle or jar when it has cooled.
- Make twice as much: If you love coffee or have a big family, you’ll go through this quickly.
- If you don’t want to eat dairy, you can use almond, oat, or coconut milk instead of ordinary milk.
- If you don’t have maple syrup, you can use honey, agave, or even sugar as a sweetener.
- For a stronger chocolate flavor, add 1 extra tablespoon of cocoa powder.
- No nuts: If you don’t like hazelnuts, you can use almond butter or peanut butter instead of hazelnut spread.
- You can keep this creamer in the fridge for up to a week, so feel free to make it on the weekend and enjoy it all week.
- You may keep the creamer in the fridge for up to seven days.
- Shake carefully before using because the ingredients may separate naturally.
- You can also use this creamer in hot chocolate or as a drizzle on desserts.
Final thoughts
That’s all there is to it! You can make your own creamy, luscious Chocolate Hazelnut Creamer in just a few easy steps.
Your coffee just got a lot better, and mornings will be a lot cozier.
Try this dish and tell me in the comments how you liked it or how your family liked it! Did you make any changes? Do you have any questions?