Homemade Hazelnut Creamer For Coffee

I used to think I was a coffee purist until one day, about 15 years ago, I was introduced to Gloria Jeans Hazelnut blend. From that moment on (probably more so because of the romance surrounding this particular coffee date) I was hooked (to the man, and the coffee). 

Hazelnut coffee
Mid morning snack with Hazelnut Coffee

I haven’t been on an endless search to recreate that moment or anything, but I always wondered how I might make a simple substitute without buying the big glass bottles of “glucose, maltose, fructose, something-else-ose corn syrup with hazelnut flavouring. I really dislike the idea of adding so much sugar to an already perfect drink. Normal nut milks don’t really taste nutty enough to flavour coffee and I am also aware of their impact on the environment. So, yesterday evening, I had a lightbulb moment! I would attempt to make my own.

Start With Nuts

Start with the nuts! This seems like an obvious place to start, but when I asked the kids to help me make hazelnut milk, the youngest piped up “Will I get the sugar???” “Not today Satan” I replied, “Not today”. (Actually I didn’t – but I thought I would add that for dramatic effect)

Coffee and Creamer
Coffee and Creamer

Ingredients

I find that without milk, my coffee is often a little bitter – if you find the same, be sure to remove the skin on your hazelnuts before adding them to the nutri-bullet as they can be bitter!

Ingredients for Hazelnut Creamer
Ingredients for Hazelnut Coffee Creamer

Making the Hazelnut Milk

Soak the nuts in water for 2 hrs
Soak the nuts in water for 2 hrs

Soak the nuts in water for about 2 hours. It is ok to soak them overnight if you want to make the milk first thing in the morning.  Drain off the water and place all the nuts in an oven tray on top of a layer of parchment paper. 

Coffee is Life
Coffee is Life
Roast Hazelnuts
Roasted Hazelnuts

Roast the hazelnuts at 150 degrees for an hour. Give them a shuffle mid roasting to prevent any contact burn. Allow the hazelnuts to cool and then rub them to take the skins off. 

Skinned Hazelnuts
Skinned Hazelnuts

One half of a vanilla pod was enough to provide adequate flavouring – you can used a good quality vanilla essence if it is all you have. I was rushing and didn’t quite get all the nuts skinned but 90% of them were clear. I added a heaped teaspoon of stevia and 2 tablespoons of maple syrup. 

Vanilla Pod
Vanilla Pod
Maple Syrup Adds Sweetness
Maple Syrup Adds Sweetness

Add 500mls of water to the mix. I find the nutribullet great as it absolutely pulverises everything in the mix. 

Use a Nutri Bullet to Whizz Everything Up
Use a Nutri Bullet to Whizz Everything Up
The Mix is Thick and Frothy
The Mix is Thick and Frothy

Once whizzed, the mix will be thick like a milkshake and the next job is to filter it to remove the solid bits. I didn’t have any cheese cloth to hand (lets face it ….who does?) so I used one of my old muslin cloths from when the kids were small. You could also use a fine plastic strainer but make sure to be prepared for a less filtered milk. 

My 8 year old helping
Its always good to have a helper

The End Result

What you are left with is a delicious, milky mix that can be added to coffee, cake mixes, cereal, or even add it to your whipped cream to flavour it. Mixed with a tiny drop of milk, this was perfect in my coffee and provided the perfect balance of flavour without tasting overpowering. I don’t like milky coffee, but I do like something to take the sharp edge off.  The leftover pulp was used to make buns for an after school treat. I would love to show you a picture but I burnt them a little and I fear that photographic evidence of my poor time management could be used against me at a later date 🙂

Who Loves Coffee
Who Loves Coffee

Do let me know if you try this super easy recipe. Remember to tag me @westcorkfit on your social media posts so that I can share your wonderful creations. 

Happy Everyday

xx Fi xx

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