This post may contain affiliate links.
Homemade chocolate hazelnut coffee creamer turns an ordinary cup of coffee into a cozy chocolate hazelnut treat, and it comes together in about five minutes with five simple ingredients. I first whisked up a batch on a slow Sunday morning when Maddie begged for a fancy coffee shop drink at home, and now our fridge is never without a bottle. If you love a sweet, sippable morning, you will adore our iced caramel latte too.
Once you taste how rich and creamy this hazelnut coffee creamer makes your morning brew, you will never reach for the store bought bottle again.
Hazelnut Coffee Creamer Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 5 minutes
- 🍽️ Serving: 4 servings (about 2 cups)
- ⚡ Calories: 525kcal
- 🌶️ Flavor Profile: Rich and creamy, sweet chocolate and toasty hazelnut
- ✋ Difficulty: Easy, on par with stirring up a batch of simple syrup
Quick Answer
To make homemade hazelnut coffee creamer, whisk together 14 ounces of sweetened condensed milk, 1 3/4 cups of half and half, 3 tablespoons of chocolate syrup, 2 tablespoons of hazelnut syrup, and 1 teaspoon of vanilla bean paste in a bowl until smooth. Pour the creamer into a sealed bottle or jar and refrigerate. Add a splash to hot or iced coffee, shake before each use, and store it in the fridge for up to two weeks.
Jump to:
- Hazelnut Coffee Creamer Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Hazelnut Coffee Creamer
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Hazelnut Coffee Creamer FAQs
- Other Recommended Coffee Shop Recipes
- Homemade Chocolate Hazelnut Coffee Creamer
Why This Recipe Works
Click to see the technique science
- Sweetened condensed milk does double duty. It sweetens and thickens the creamer at the same time, so you get a luscious texture without cooking anything on the stove.
- Half and half keeps it pourable. It loosens the thick condensed milk into a silky creamer that swirls right into your cup instead of clumping.
- Real chocolate syrup blooms in hot coffee. Stirred into a warm mug the chocolate melts evenly and gives every sip a mocha richness.
- Hazelnut syrup carries the signature flavor. A couple tablespoons of hazelnut syrup is what makes this taste like the coffee shop bottle you love, toasty and a little sweet.
- Vanilla bean paste rounds everything out. The flecks of real vanilla add a warmth and depth that plain extract cannot quite match.
- No cooking and no special equipment. One bowl and a whisk is all it takes, which means you can have fresh creamer ready before the coffee finishes brewing.
Why You’ll Love This Recipe
- It is ready in about 5 minutes with one bowl and a whisk, no stove and no fancy gear required.
- You control the sweetness and skip the long ingredient list found in store bought creamers, just like you do with our homemade coffee syrup.
- The rich chocolate hazelnut flavor works in hot coffee, iced coffee, hot cocoa, and even drizzled over dessert.
Key Ingredients
Here is what gives this homemade hazelnut coffee creamer its rich chocolate hazelnut flavor. Grab the printable recipe card below for the exact amounts.
- Sweetened condensed milk: the sweet, thick base that gives the creamer its body and silky mouthfeel. Do not swap in evaporated milk, it is not sweetened and will taste flat.
- Half and half: thins the condensed milk into a pourable creamer. Use whole milk for a lighter version or heavy cream for an extra rich one.
- Chocolate syrup: use a good chocolate syrup for that mocha depth. The same bottle is great for our copycat iced mocha.
- Hazelnut syrup: the star flavor. Any coffee hazelnut syrup works beautifully here, sweet and toasty.
- Vanilla bean paste: adds warm vanilla flavor with pretty specks. Pure vanilla extract works in a pinch.
See recipe card for exact quantities.
Variations and Substitutions
This homemade creamer is easy to customize. Here are a few ways to make it your own.
- Make it dairy free: swap the condensed milk for sweetened condensed coconut milk and the half and half for oat or almond milk.
- Change the flavor: trade the hazelnut syrup for caramel, vanilla, or peppermint syrup. Peppermint is wonderful around the holidays alongside our slow cooker hot cocoa.
- Make it extra mocha: add another tablespoon of chocolate syrup for a deeper chocolate flavor like our white chocolate mocha frappuccino.
- Spike it: stir a splash into a grown up drink the way we do for our cinnamon roll cocktail.
- Make it lighter: use whole milk in place of half and half and a little less condensed milk for a thinner, less sweet creamer.
How to Make Hazelnut Coffee Creamer
- Gather and measure all five ingredients so everything is ready to go.
- Add the sweetened condensed milk and half and half to a medium bowl and whisk until smooth and combined.
- Pour in the chocolate syrup and whisk again until the mixture is an even, creamy brown.
- Add the hazelnut syrup and vanilla bean paste, then whisk one more time until fully blended.
- Funnel the creamer into a clean bottle or jar, seal, and refrigerate. Shake before each use and stir into your favorite hot or iced coffee.
Recipe Tips & Tricks
- Shake before every pour. The chocolate can settle at the bottom, so a quick shake keeps every cup evenly flavored.
- Use a funnel for easy bottling. Pour the finished creamer into a swing top bottle or a clean mason jar for a tidy, fridge ready container.
- Adjust the sweetness to taste. Start with the amounts in the card, then add a little more half and half if you prefer a less sweet creamer.
- Warm it slightly for hot coffee. Letting the creamer sit out for a minute or two keeps your hot coffee from cooling down too fast.
- Keep it sealed and cold. Store the creamer in an airtight bottle in the coldest part of the fridge and use it within two weeks.
- Label and date the bottle. A piece of tape with the date helps you keep track, especially if you batch a double recipe.
- Try it beyond coffee. This creamer is delicious stirred into hot cocoa or drizzled over our homemade Oreo brownies.
Serving Ideas and Suggestions
The easiest way to enjoy this chocolate hazelnut coffee creamer is a generous splash in your morning hot coffee, but it shines in iced coffee too. Pour it over ice with cold brew, or use it the way we do in our pumpkin cream cold brew for a cafe style drink at home.
When the weather turns cold, stir a spoonful into a mug of hot cocoa or steamed milk for a chocolate hazelnut steamer the whole family will love. It is just as cozy as a mug of our white hot chocolate.
This creamer is not just for drinks. Drizzle a little over a slice of chocolate chip coffee cake or spoon it over a bowl of berries, and serve it alongside a make ahead dessert like our classic tiramisu for an easy brunch spread.
It also makes a thoughtful homemade gift. Bottle it up with a ribbon and pair it with a batch of chocolate chip cake donuts for the coffee lover on your list.
Hazelnut Coffee Creamer FAQs
Stored in an airtight bottle in the refrigerator, this homemade hazelnut coffee creamer keeps for up to two weeks. Give it a good shake before each use, since the chocolate can settle. If it ever smells off or the half and half is near its own expiration date, make a fresh batch.
Yes. Swap the sweetened condensed milk for sweetened condensed coconut milk and replace the half and half with your favorite oat, almond, or coconut milk. The texture will be a touch thinner but it still tastes rich and chocolatey.
Hazelnut syrup gives the creamer its signature toasty flavor, but you can swap it for caramel, vanilla, toffee, or peppermint syrup to create a different creamer. Use the same amount and adjust to taste.
A little separation is normal because there is no stabilizer or gum in this homemade version. Just shake the bottle before pouring and the creamer comes right back together. Serving it well chilled also helps it stay blended.
Absolutely. It blends smoothly into iced coffee and cold brew. For the best result, stir the creamer into the coffee before adding ice so it mixes evenly, then pour the whole thing over a tall glass of ice.
This recipe makes about two cups of creamer, which is plenty for a week or two of daily coffee for one or two people. The recipe doubles easily if you want to keep a bigger bottle on hand or share some with a friend.
Looking for more ways to slow down and treat yourself? Pour a cup, cut a slice of our lemon blueberry coffee cake, and settle in for a cozy morning.
Homemade Chocolate Hazelnut Coffee Creamer
Ingredients
- 14 oz sweetened condensed milk
- 1 3/4 Cup half and half
- 3 Tablespoons chocolate syrup
- 2 Tablespoons Tate + Lyle ® Hazelnut Pure Cane Syrup
- 1 teaspoon vanilla bean paste
Instructions
- Place all ingredients in a medium size bowl and stir to combine. Keep refrigerated and use with your favorite hot beverages!
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
You can use regular vanilla extract. Thanks for asking!
Is there a way to do it without the vanilla bean paste? That is so expensive and I am looking for a chocolate hazelnut coffee creamer since International Delight is only available during Christmas time. 🙁
It looks very easy and delicious and i like the picture you posted. Definitely i will try it.
I just love this! The caramel flavour is my fav and I can drink this every day instead of coffee! Thanks 🙂
Obsessed with that mug!!!
How did you do this gif? I looks amazing! It’s rainy here in London (as usual) perfect to try this recipe.
xoxo,
Anita 🙂
Yum! I need this recipe in my life. Thanks so much for sharing!
Oh, I catch your drift… exactly how I am with coffee. This is going to be so delish!