I enjoy making this creamer because it’s customizable and much fresher than store-bought versions. I like that I can adjust the sweetness and flavor to my taste, and the combination of milk, cream, and hazelnut syrup creates a silky texture that mixes perfectly into hot or iced coffee. It’s a small homemade luxury that makes my mornings feel special.
Ingredients
(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) 1 cup milk 1 cup heavy cream 4 tablespoons hazelnut syrup 1 teaspoon vanilla extract 1 teaspoon ground cinnamon (optional)
Directions
I combine the whole milk and heavy cream in a medium mixing bowl or jug and stir or shake well to mix them together.
I add the hazelnut syrup and taste, adjusting the amount if I want it sweeter or more nutty.
I stir in the vanilla extract and cinnamon if I’m using it, making sure everything is well combined.
I pour the creamer into a sealed jar or creamer jug and store it in the fridge until I need it.
Before using, I shake it well and add it to my hot or iced coffee drinks to enjoy.
I store any remaining creamer in the fridge for up to 7 days.
Servings And Timing
This recipe makes about 8 servings and takes 10 minutes to prepare, making it a quick and easy addition to my coffee routine.
Variations
I sometimes swap the hazelnut syrup for caramel or vanilla syrup for a different flavor. I also like adding a pinch of cocoa powder for a mocha twist. For a lighter version, I use half-and-half instead of heavy cream.
Storage/Reheating
I keep the creamer in a sealed jar in the refrigerator for up to 7 days. I don’t need to reheat it; I just shake it well before adding it to coffee. It’s best used cold or directly into hot beverages.
FAQs
Can I Use Plant-Based Milk?
Yes, I’ve made it with almond or oat milk. The texture is slightly thinner, but it still tastes delicious.
Can I Make It Ahead Of Time?
Yes, I usually make a batch at the start of the week and keep it in the fridge for up to 7 days.
Can I Adjust The Sweetness?
Absolutely. I add more or less hazelnut syrup depending on how sweet I like my coffee.
Can I Use This In Iced Coffee?
Yes, I often pour it directly over ice and it mixes beautifully with iced coffee.
Can I Freeze The Creamer?
I haven’t frozen it because the texture changes when thawed. I recommend making small batches instead.
Conclusion
I love making this Homemade Hazelnut Coffee Creamer because it’s quick, easy, and adds a delicious nutty flavor to my coffee. It’s versatile, fresh, and a small homemade treat that brightens my mornings.
Make The Best Homemade Hazelnut Coffee Creamer with milk, heavy cream, and hazelnut syrup. Easy, delicious, and perfect for coffee lovers at home.
Author:Ella
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:8 servings
Category:Beverage / Coffee Creamer
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup milk
1 cup heavy cream
4 tablespoons hazelnut syrup (see note 1)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (optional)
Instructions
In a medium mixing bowl or jug, combine milk and heavy cream. Stir or shake well to blend.
Add hazelnut syrup, taste, and adjust sweetness if necessary.
Stir in vanilla extract and cinnamon (if using) until fully combined.
Pour the creamer into a sealed jar or creamer jug and store in the fridge.
Shake well before each use, then add to hot or iced coffee.
Store any remaining creamer in the fridge for up to 7 days.
Notes
Adjust hazelnut syrup to taste for a stronger or milder flavor.
For a sugar-free version, use a sugar-free hazelnut syrup.
Shake well before every use, as natural separation may occur.
