Ever since making Hazelnut Ice Cream I knew I had to make a hazelnut coffee creamer. Hazelnut flavoured coffee has always been one of my favourites, even before I was a coffee drinker. I took the general concept from the ice cream and ground up some toasted hazelnuts, steeped them in a mixture of milk, cream, and maple syrup, strained it through cheesecloth (making sure to squeeze out every last drop of goodness), and added a splash of vanilla for good measure. The result is a smooth and creamy hazelnut-y creamer best enjoyed in a strong cup of jo’.
Let me tell you, this is REAL flavour – no chemical aftertaste or unnecessary ingredients to be found. You can even make it dairy-free by using coconut milk or almond milk as a substitute. Yes, it’s more involved to make then my other coffee creamers, but in my opinion that real hazelnut flavour is worth every second!
Hazelnut Coffee Creamer
You can make this as low-fat as you like, keeping in mind that it won’t be as creamy. You can also use non-dairy substitutes such as coconut or almond milk in place of the half and half. Or, use a combination of milks such as half milk and half cream. Add additional maple syrup if you prefer a sweeter creamer.
- 2 cups half and half cream (whole milk, whipping cream or desired milk substitute)
- 1/4 cup maple syrup
- 1 cup hazelnuts
- splash pure vanilla extract
Place hazelnuts on a baking sheet. Bake at 350ºF for 10 minutes, or until they release a nutty aroma. Allow to cool completely. Place hazelnuts in a clean kitchen towel and rub together to release and remove as much of the skins as possible (shake out the towel into the garbage for easy clean up of the skins). Place hazelnuts into a food processor. Process until finely chopped.
Place cream and syrup in a small saucepan. Heat over medium until steaming. Stir in chopped hazelnuts. Remove from heat, cover, and let steep for 1 hour.
Line a fine mesh sieve with cheesecloth. Place over a medium-sized bowl. Pour cream mixture through cheesecloth. Gather the ends and squeeze out as much of the cream as possible (the more you squeeze out of the hazelnuts, the more flavour you’ll get). Save hazelnuts for another use, or discard. Stir vanilla into cream. Pour into desired container, cover and refrigerate until ready to use.
To serve, stir desired amount into hot or iced coffee. My personal preference is 3 parts coffee to 1 part coffee creamer (3/4 cup strong coffee + 1/4 cup coffee creamer), but I like a creamy coffee. :)
Makes: 2 cups