If you love those rich, chocolatey, nutty coffee flavors from your favorite coffee shop, this homemade chocolate hazelnut creamer is about to become your new go-to.
It’s smooth, creamy, perfectly sweet, and comes together in just a few seconds using a blender. No stovetop, no complicated steps — just simple ingredients that create a creamer that tastes like it belongs in a café.
And the best part? You can make a full batch at home for a fraction of the cost, and customize it exactly how you like.
Why You’ll Love This Recipe
- Made in under 5 minutes
- Rich, creamy, and perfectly chocolatey
- Tastes like a coffee shop drink at home
- No stovetop required
- Easy to customize sweetness and flavor
Ingredients You’ll Need
- 14 ounces half & half
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons cocoa powder
- ½ teaspoon vanilla extract
- ½–1 teaspoon hazelnut bakery emulsion (or hazelnut extract)
- ¼ teaspoon instant coffee powder (like Nescafé or Café Bustelo)
- ¼ teaspoon salt
How to Make Chocolate Hazelnut Creamer
Add all ingredients to a blender and blend until smooth and fully combined.
Pour the creamer into an airtight jar or bottle and store in the fridge for up to 2 weeks, or until the best-by date on your half & half.
Shake well before using and enjoy in your favorite hot or iced coffee or tea.
Tips for the Best Flavor
- Start with less hazelnut extract and adjust to taste — it can be strong
- Use a good quality cocoa powder for a richer chocolate flavor
- The instant coffee enhances the chocolate and gives it that “mocha” depth
- Don’t skip the salt — it balances the sweetness and makes everything pop
How to Use
This creamer is perfect in:
- Iced coffee
- Cold brew
- Hot coffee
- Lattes
- Frothed up to make chocolate hazelnut cold foam
Storage
Store in an airtight container in the refrigerator for up to 2 weeks, or until the expiration date of your dairy.
Shake before each use, as natural separation may occur.
Lower-Sugar Version
Use a no sugar added sweetened condensed milk alternative or make your own homemade sweetened condensed milk using your favorite sugar substitute like stevia or monk-fruit.
Dairy-Free Version
Use a dairy-free half & half alternative (like Nutpods or Silk) and a dairy-free sweetened condensed milk substitute like:
More Homemade Creamer Recipes
- Homemade Peppermint Mocha Creamer
- Homemade Strawberry Mocha Creamer
- Homemade Hazelnut Creamer
- Homemade French Vanilla Creamer
- Homemade Salted Caramel Creamer
Final Thoughts
If you’re wanting an indulgent, chocolate hazelnut coffee drink at home, this creamer makes it incredibly easy. It’s rich, cozy, and feels like a little upgrade to your everyday coffee routine, without the coffee shop price tag.
Once you try this, you might never go back to store-bought again!
Homemade Chocolate Hazelnut Creamer
Equipment
Ingredients
- 14 ounces half & half
- 1 -14 ounce can sweetened condensed milk
- 2 tablespoons cocoa powder
- ½ teaspoon vanilla extract
- ½ teaspoon hazelnut bakery emulsion or extract
- ¼ teaspoon instant espresso/coffee powder like Nescafe, Starbucks, or Cafe Bustelo, etc
- ¼ teaspoon salt
Instructions
- Add half & half, sweetened condensed milk, cocoa powder, vanilla extract, hazelnut bakery emulsion, instant espresso/coffee powder, and salt to a blender.
- Blend until smooth and fully combined.
- Pour into a mason jar or airtight container.
- Store in the fridge for up to 2 weeks or until the best by date on your half & half. Shake before each use.
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