This Homemade Chocolate Hazelnut Creamer is rich, creamy, and tastes just like a spoonful of Nutella stirred into your coffee! It's made with 5 simple ingredients and comes together in about 5 minutes on the stovetop. Once you try it, you'll never go back to store-bought chocolate hazelnut coffee creamer.
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Store-bought creamers can be packed with oils, gums, and ingredients you can't pronounce. This homemade coffee creamer is just half-and-half, heavy cream, sugar, cocoa powder, and hazelnut extract. That's it!
If you're as obsessed with chocolate and hazelnut as I am, you have to try my Chocolate Hazelnut Cookie Cold Brew and Iced Hazelnut Oat Milk Shaken Espresso next. They're both Starbucks copycats packed with that same nutty, chocolatey flavor!
And if you love a good homemade creamer, my Peppermint Mocha Creamer is perfect for the holidays. Grab a mason jar and let's make some creamer!
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What Does Chocolate Hazelnut Creamer Taste Like?
This creamer tastes like a liquid chocolate hazelnut spread, rich and chocolatey with a toasty, nutty finish. The cocoa powder gives it a deep chocolate flavor, while the hazelnut extract adds that sweet, roasted hazelnut taste.
Stirred into hot coffee, it turns your regular morning cup into a creamy, mocha-like treat. It's the ultimate chocolate creamer for coffee lovers, sweet but not overpowering, and so smooth!
Why You'll Love Chocolate Hazelnut Creamer
- Ready in 5 minutes: Learning how to make homemade coffee creamer has never been easier! It all comes together in one saucepan in about 5 minutes.
- Tastes like Nutella: That rich chocolate and toasty hazelnut combo is everything. It's basically a homemade Nutella creamer!
- Simple ingredients: No oils, gums, or mystery ingredients here. You know exactly what's going into your coffee.
- Easy to make dairy-free: A couple of simple swaps make this creamer dairy-free and vegan. Everyone gets to enjoy it!
- Freezer-friendly: Freeze it in ice cube trays for single portions you can pop into your coffee whenever you want. So handy!
Ingredients Needed
- Half-and-half and heavy cream: Together they make the creamy base! The half-and-half keeps it pourable, while the heavy cream makes it rich and velvety.
- Granulated sugar: This sweetens the creamer and balances out the slightly bitter cocoa.
- Unsweetened cocoa powder: This gives the creamer its deep chocolate flavor without making it overly sweet.
- Hazelnut extract: The star of the show! A little goes a long way to give the creamer that sweet, toasty hazelnut flavor.
Substitutions
- Half-and-half and heavy cream: Want it lighter? Use whole milk in place of some of the heavy cream for a thinner creamer. For lactose-free, swap in lactose-free half-and-half and heavy cream.
- Dairy-free and vegan: Use full-fat coconut milk and oat milk in place of the half-and-half and heavy cream for a dairy-free chocolate hazelnut creamer. If you're keeping it vegan, look for sugar labeled vegan, since some white sugar is processed with bone char.
- Granulated sugar: Brown sugar adds a cozy, caramel-y note, and maple syrup works great too. Coconut sugar is another option, though it makes the creamer a little darker.
- Hazelnut extract: Can't find it? Use hazelnut coffee syrup instead, and cut back on the sugar a bit since the syrup is already sweet.
- Cocoa powder: Dutch-process cocoa gives a darker, smoother chocolate flavor, while natural cocoa is a little brighter. Both work great!
How to Make Chocolate Hazelnut Creamer
- Step 1: Whisk it together. Whisk together the half-and-half, heavy cream, sugar, and cocoa powder in a medium saucepan until the cocoa is mixed in.
- Step 2. Heat it up. Heat over medium-low until the creamer starts to steam and the sugar and cocoa powder have completely dissolved. Keep whisking so nothing sticks to the bottom of the pan.
- Step 3: Add the hazelnut. Stir in the hazelnut extract and remove the pan from the heat.
- Step 4. Cool and store. Let the creamer cool at room temperature for about 10 minutes. Pour it into a mason jar or container with a lid and store it in the fridge for up to 14 days.
Optional Variations
- Chocolate Hazelnut Latte: Froth a splash of warm creamer with steamed milk and pour it over a shot of espresso. It's like a coffee shop latte at home!
- Salted Chocolate Hazelnut: Whisk in a pinch of sea salt with the cocoa for a sweet-and-salty twist. It makes the chocolate taste even richer.
- Mexican Chocolate Hazelnut: Add a pinch of cinnamon and a tiny pinch of cayenne for a warm, cozy kick. It's perfect for chilly mornings!
- Extra Chocolatey: Add an extra spoonful of cocoa powder for a deeper, darker chocolate flavor. It's a dream for true chocolate lovers.
- Chocolate Hazelnut Hot Cocoa: Warm a generous splash of creamer with milk on the stovetop for a quick hot cocoa. Top it with whipped cream and enjoy!
Recipe Success Tips
- Don't let it boil: Heat the creamer just until it steams. Boiling can scorch the cream and give it a burnt taste.
- Whisk out the cocoa clumps: Cocoa powder loves to clump, so whisk it in really well before you turn on the heat. Sifting it first helps too!
- Add the extract off the heat: Stirring in the hazelnut extract at the very end keeps the flavor strong and fresh.
- Shake before using: The cocoa can settle to the bottom of the jar as it sits. Give it a good shake before every pour!
- Store it in the fridge: Wondering how to store homemade creamer? Keep it in a sealed mason jar in the fridge for up to 14 days.
FAQs
We might be a little biased, but homemade is the way to go! This one has real cocoa and hazelnut flavor with a rich, creamy texture you just can't get from a bottle.
Yes! Freeze it in a freezer-safe container for up to 3 months, or pour it into ice cube trays for easy single portions. Thaw it over low heat on the stovetop, or defrost the cubes on low in the microwave.
It can absolutely be part of a balanced routine! This creamer has 20g of sugar per serving, so using a smaller splash is an easy way to enjoy the flavor with less sugar.
Nutritional Info
A serving of this creamer has 160 calories, with most of the fat coming from the heavy cream and half-and-half and most of the sugar coming from the granulated sugar.
That nutrition info is for a generous pour (¼ cup), so a smaller splash cuts the calories and sugar way down. For a lighter version, swap some of the heavy cream for whole milk or cut back on the sugar a little!
Total nutritional content per serving is:
- Calories: 160 calories
- Total Fat: 8 grams
- Protein: 2 grams
- Sodium: 23 mg
- Carbohydrates: 21 grams
- Sugar: 20 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other Homemade Creamer Recipes
Homemade Chocolate Hazelnut Creamer
Equipment
- 1 medium saucepan
Ingredients
- 1 ½ cups half & half *see notes for dairy-free
- ½ cup heavy cream *see notes for dairy-free
- 1 cup granulated sugar
- 3 tablespoon unsweetened cocoa powder
- 2 tablespoon hazelnut extract
Instructions
- Whisk together the half and half, heavy cream, granulated sugar, and cocoa powder in a medium saucepan.
- Heat over medium-low heat until the creamer starts to steam, the sugar and cocoa powder have dissolved, and everything is well combined.
- Stir in the hazelnut extract and remove from heat.
- Allow to cool for about 10 minutes at room temperature, then pour into a mason jar or container with a lid and store in the fridge for up to 14 days.
Video
Notes
- Refrigeration: Pour the cooled creamer into a mason jar or container with a lid and store it in the fridge for up to 14 days.
- Freezing: This homemade coffee creamer can also be frozen! Pour cooled creamer into a freezer-safe container or bag and freeze for up to 3 months. You can also freeze individual portions of the creamer in ice cube trays. Freeze until frozen before transferring the cubes to a freezer-safe container or bag. Defrost the creamer over low heat on the stovetop until thawed through or defrost individual creamer cubes on low in the microwave.
- Dairy-Free & Vegan: Substitute 1.5 cups full fat coconut milk and ½ cup oat milk to eliminate the half-and-half and heavy cream.
- Lactose-Free: Enjoy this coffee creamer recipe without any tummy troubles! Just swap in lactose-free heavy cream and lactose-free half-and-half for their traditional counterparts.
Nutrition
xoxo Megan
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