Best Homemade Hazelnut Creamer

Homemade hazelnut creamer is so delicious in iced or hot coffee drinks. This creamer is easy to make and only requires a few ingredients.

This hazelnut creamer is sweet with a delicious cream base and strong hazelnut flavor. The homemade hazelnut creamer can be made easily and only requires 5 ingredients. The secret to that strong hazelnut flavor is the hazelnut emulsion added to it.

We love this creamer! My family has always been big fans of hazelnut creamer. Making my own hazelnut creamer helps cut down on the grocery budget. It also has far less ingredients in it than store bought hazelnut creamer.

What is the difference between extracts and emulsions?

Extracts and emulsions are both used to impart flavors in culinary applications, but they differ significantly in composition and usage. Extracts are concentrated liquid forms of a specific flavor derived from natural sources, typically through processes like alcohol extraction. Vanilla extract, for instance, is made by soaking vanilla beans in alcohol, which absorbs the flavor compounds. Extracts are potent and are used in small quantities to enhance the taste of baked goods, desserts, and beverages. Emulsions, on the other hand, are mixtures where flavoring oils are dispersed in a water-based solution, often with the help of emulsifiers to keep the mixture stable and uniform.

Emulsions are usually water-soluble and can withstand high temperatures without losing flavor, making them ideal for baking and candy-making. Unlike extracts, which often have an alcohol base, emulsions are typically alcohol-free, which can be advantageous for those avoiding alcohol. Thus, while both extracts and emulsions serve the purpose of flavoring, extracts offer concentrated flavor from natural sources, and emulsions provide stable, water-soluble flavors suitable for a variety of culinary applications.

How long does Homemade Hazelnut Creamer last in the Refrigerator?

Homemade creamers typically last about one to two weeks in the refrigerator, depending on the ingredients used and how they are stored. Creamers containing dairy products, such as milk or heavy cream, should be consumed within a week to ensure freshness and prevent spoilage. Non-dairy creamers made from plant-based milks or other ingredients may last slightly longer, up to two weeks, but should still be monitored for any signs of spoilage, such as changes in smell, texture, or appearance. To maximize the shelf life of homemade creamers, store them in an airtight container and keep them refrigerated at all times. Additionally, always use clean utensils when scooping out the creamer to avoid introducing contaminants.

Can this recipe be made Dairy Free?

To make this recipe dairy-free, you can substitute the heavy cream and milk with non-dairy alternatives. Here’s how you can adapt the recipe:

Ingredients:

• 1 cup coconut cream (or a thick non-dairy creamer like soy or almond creamer)
• 1 cup almond milk (or any other non-dairy milk such as oat, soy, or cashew milk)
• 1/2 tsp hazelnut emulsion
• 1 cup brown sugar
• 1/2 tsp salt

Instructions:

1. In a saucepan, combine the coconut cream and almond milk.
2. Add the brown sugar and salt to the pan.
3. Heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved and the mixture is well combined.
4. Remove the pan from the heat and stir in the hazelnut emulsion.
5. Let the mixture cool to room temperature, then transfer it to an airtight container.
6. Store the creamer in the refrigerator and shake well before each use.

This dairy-free version should provide a similar creamy texture and rich flavor as the original recipe. Enjoy!

Can you turn the homemade hazelnut creamer into cold foam?

Yes, you can turn homemade hazelnut creamer into a delicious hazelnut cold foam! Cold foam is a frothy, airy topping typically used for cold beverages like iced coffee. Here’s how you can do it with your homemade creamer:

Ingredients:

• 1/2 cup of your homemade hazelnut creamer

Instructions:

1. Chill the Creamer: Ensure your homemade creamer is well-chilled before starting. Cold foam works best with cold liquids.
2. Froth the Creamer: You can use one of the following methods to froth your creamer:
   • Milk Frother: Pour the chilled creamer into a milk frother and froth until it becomes thick and foamy.
   • Handheld Frother: Pour the creamer into a tall glass or a frothing pitcher. Use a handheld frother to froth the creamer until it reaches a thick, foamy consistency.
   • Blender: Pour the creamer into a blender and blend on high speed for 20-30 seconds until it becomes frothy.
   • French Press: Pour the creamer into a French press. Pump the plunger up and down vigorously until the creamer is frothy and has doubled in volume.
3. Serve: Once frothed, immediately pour the cold foam over your favorite iced coffee or cold brew. The foam will sit on top, creating a creamy, frothy layer.

More Delicious Coffee Recipes: