This homemade hazelnut coffee creamer is the best way to spruce up your homemade coffee into something creamy, luxurious, and delicious at a fraction of the cost. It takes only 15 minutes, lasts a week in the fridge, and once you try it, you'll have a hard time going back to the bottled stuff.
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If you love hazelnut creamer in your coffee, just wait until you try making it at home. It's smooth, nutty, and blends into hot coffee without separating or sitting on top. The hazelnut actually tastes like hazelnut instead of artificial flavors you get from the store.
I've been making my own coffee drinks since high school. Now, I like testing syrups and creamers and flavor combinations that make my husband, F, pause mid-sip and ask about my new recipe. My brown sugar apple crisp syrup gets requested so often I keep a jar in the fridge year-round. If I could make that work, I figured hazelnut creamer wouldn't be much harder.
On days F doesn't want his coffee black, he goes straight for the creamer. And whenever we have hazelnut in the fridge, it disappears fast. As a household with only one coffee drinker, one store-bought bottle barely makes it to Monday, and buying them week after week adds up.
I could make it from scratch, so why wouldn't I? Around the same time I was figuring this out, I was also making my gingerbread syrup for the holidays, which became a staple people asked for by name whenever they came over for coffee.
What started as something F and I kept reaching for turned into a household favorite the moment Lin and Leo discovered it works just as well in hot chocolate. If you want another homemade creamer worth keeping in the fridge regardless of the season, my pumpkin spice coffee creamer is just as easy to make and just as hard to stop using.
Ingredients
Hazelnut syrup is what gives this creamer its flavor, so homemade makes a noticeable difference over store-bought versions that taste overly sweet or artificial. We have a recipe we love, but feel free to use your favorite store-bought version, too.
Using both milk and heavy cream gives the creamer smoother texture that's closer to bottled versions. Whole milk keeps it from feeling too heavy while cream adds richness and helps it mix smoothly into hot coffee.
See the recipe card for exact quantities.
Top Tips for Hazelnut Coffee Creamer
Shake before using: Homemade creamers can separate slightly in the fridge since they don't contain stabilizers like store-bought versions.
Start with less syrup: Add a smaller amount first, then adjust after tasting in coffee so the creamer doesn't become overly sweet.
Use cold ingredients when mixing: Chilled milk and cream blend more smoothly and help the creamer stay fresher longer in the fridge.
How to Make Hazelnut Coffee Creamer?
This hazelnut coffee creamer is smooth, lightly sweet, and easy to keep in the fridge for coffee throughout the week.
Combine the dairy base
- Add in the milk and heavy cream. Stir to combine.
- If the creamer tastes too rich, add a little more milk to lighten it.
Add the hazelnut syrup
Mix in the syrup and adjust the sweetness, if needed.
Finish the creamer
- Seasonings are a great way to boost up the flavor of this creamer.
- It's excellent as is, but if you enjoy a bit of spice, add a pinch of cinnamon powder and some vanilla extract. It'll give you a vanilla hazelnut creamer that is to-die-for.
Storage
Pour the creamer into a sealed glass jar or bottle and store it in the refrigerator for up to 5-7 days. Shake well before each use since separation is normal with homemade creamers.
Homemade creamer does not have the stabilizers used in store-bought bottles, so slight separation is normal. Just shake it well before pouring.
Yes. Use oat milk, almond milk, or another milk you like, and replace the heavy cream with coconut cream or a thicker dairy-free creamer.
The heavy cream may be making it richer than you prefer. Add more milk until it reaches the texture you like.
Add another tablespoon of hazelnut syrup, then taste again. Add gradually so the creamer does not turn too sweet.
Discard it if it smells sour, looks curdled, or tastes off. Since it contains milk and cream, keep it refrigerated and use it within 5 to 7 days.
Hazelnut Coffee Creamer
Ingredients
- 1 cup whole milk or almond or oat milk
- 1 cup heavy cream or coconut cream for dairy-free
- 3-4 tablespoon homemade hazelnut syrup Or sugar-free hazelnut syrup
- 1 teaspoon vanilla extract optional
- 1 teaspoon ground cinnamon optional
Instructions
- In a mixing bowl or jar, combine the milk and heavy cream. Stir or shake well.
- Add 3-4 tablespoons of hazelnut syrup and mix until combined. Adjust sweetness to taste.
- Stir in the vanilla extract and cinnamon, if using.
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