Homemade Chocolate Hazelnut Creamer

What You’ll Need

• 1 cup milk (whole milk works best, but you can use non-dairy milk like almond or oat milk)
• 1 cup heavy cream
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons hazelnut spread (like Nutella, or use a dairy-free version if needed)
• 2 tablespoons maple syrup (or honey for a slightly different flavor)
• 1 teaspoon vanilla extract

1. Combine the ingredients:

In a medium saucepan, add the milk, heavy cream, cocoa powder, hazelnut spread, and maple syrup. Whisk to combine.

2. Heat the mixture:

Place the saucepan on medium-low heat. Whisk constantly and gently heat until the cocoa powder dissolves, the hazelnut spread melts, and everything is smooth and combined (about 5–7 minutes). Do not let it boil.

3. Add the vanilla:

Remove from heat and stir in the vanilla extract.

4. Cool and store:

Let the creamer cool completely before pouring it into a bottle or jar. Store in the refrigerator. Shake well before each use.

Leftovers and Storage

• Store the creamer in the fridge for up to 7 days.
• Shake well before using, as natural separation can occur.
• This creamer also works great in hot cocoa or as a drizzle over desserts!

Conclusion

And that’s it! In just a few simple steps, you’ve got your own creamy, dreamy Chocolate Hazelnut Creamer.

Your coffee just leveled up in a BIG way, and mornings are going to feel a whole lot cozier.

Give this recipe a try and let me know in the comments how you liked it—or how your family enjoyed it! Did you make any tweaks? Got questions?