Nutella Coffee Creamer

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Nutella Coffee Creamer

February 5 is officially World Nutella Day.  World Nutella Day.

Let’s take a minute to let that set in.

One glorious day when the whole world unites to celebrate the smooth, creamy, chocolaty, hazelnut goodness that is Nutella.  One day to look beyond our political, religious, and economic differences to indulge, in solidarity, in one celebrated snack spread.

I will never forget my introduction into the world of Nutella, in 1998, during a spring break trip to Spain to visit my sister.  I shortly thereafter spent an entire year immersed in the Nutella motherland of Italy.  Nutella smeared on crusty bread, Nutella oozing out of warm croissants, Nutella churned into creamy gelato, Nutella encased by pillows of fried dough, oh the delicious Nutella.

When I first returned to the good old midwest, I could only find Nutella in the specialty Italian grocery stores, in the St. Louis Italian neighborhood, The Hill.  Now, almost 15 years later, there are several different brands of chocolate-hazelnut spread available in our local grocery stores.  A jar of Nutella proudly accompanies the peanut butter in my pantry and frequently sneaks it’s way into my baked goods, hot chocolate, and coffee.

This super-easy Nutella coffee creamer is fantastic motivation to crawl out of bed in the morning and the perfect treat to curl up with on the couch to enjoy a good book or an episode of Parenthood.  I am officially prepared for World Nutella Day with a fresh batch of Nutella creamer chilling in the fridge.

My roots may be firmly planted in the land of peanut butter, but I am so grateful that my branches have grown into the world of Nutella.


2 cups skim milk
1 can sweetened condensed milk (14 oz)
½ cup Nutella
2 teaspoons hazelnut extract (optional, but totally worth it)

In a small saucepan, over low heat, whisk together all ingredients until thoroughly combined.

That’s it!

Sweeten your coffee to taste and refrigerate the remaining creamer.

Confession of a *wannabe* foodie… This post should really be about Allen’s ability to photograph the steam from my coffee… I have a feeling that was way more complicated to execute than this creamer!


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