Homemade Nutella, or crema de avellanas casera, is a chocolate hazelnut spread made by toasting hazelnuts, grinding them into a fine meal, and processing them with sugar, cocoa powder, vanilla, butter, salt, and freshly boiled milk until creamy, then chilling it for at least 3 hours. It takes 15 minutes of preparation and 10 minutes of cooking, and serves 6.
It is surprisingly easy to make, natural and preservative free, and a delicious spread to share with the whole family.
How to Make Homemade Nutella?
Homemade Nutella is a sweet cream made mainly with hazelnuts, cocoa, milk, and butter. The toasted nuts are ground, the remaining ingredients are blended in with the hot milk, and the spread thickens as it cools in the fridge. It goes with countless sweet dishes and even some savory ones.
Nutritional Information
Each serving of homemade Nutella contains approximately 490 kcal, 66 g of carbohydrates, 27 g of fat, 9 g of protein, 9 g of fiber, 52 g of sugars, 15 mg of cholesterol, and 100 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Nutella Recipe
Preparation: 15 minutes (plus 3 hours chilling)
Cooking: 10 minutes
Servings: 6
Ingredients
- 300 g (1½ cups) of white sugar
- 200 g (1½ cups) of hazelnuts
- 100 g (1 cup) of unsweetened cocoa powder
- 100 ml (⅓ cup + 1 tablespoon) of milk
- 30 g (2 tablespoons) of butter
- 1½ tablespoons of vanilla extract
- ¼ teaspoon of salt
Instructions
- Peel and clean the hazelnuts, spread them evenly on a baking tray, and toast in an oven preheated to 180°C (356°F) for about 8 minutes. Alternatively, chop the hazelnuts and toast them in the microwave on the browning setting for 3 minutes.
- Transfer the toasted hazelnuts to a food processor or hand blender and grind until you get an even meal. Add the sugar, cocoa powder, vanilla extract, butter, and salt, keep processing, and pour in the freshly boiled milk.
- Process everything again for about five minutes until you get a creamy, thick paste. Add a little more milk if needed, keeping in mind that it will firm up as it cools.
- Store the hazelnut spread in a glass jar and refrigerate for at least 3 hours. Serve it on its own or with desserts, crepes, and practically anything you like. Keep refrigerated.
Additional Tips
Add the butter with hot milk
The heat of the freshly boiled milk helps the butter and the hazelnut fats blend together, so the spread does not split as it cools.
Do not skip the chilling
The spread comes out of the processor fairly runny from the friction heat. The 3 hours in the fridge let the fats set and give it its typical thickness.
Remove the skins
Rub the hazelnuts in a towel after toasting to remove most of the skins, which can taste bitter.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Cow’s milk | Almond, oat, or soy milk | 100 ml | Dairy free, use it hot |
| Butter | Coconut oil | 30 g | Vegan version |
| White sugar | Erythritol or granulated stevia | Adjust to taste | Lower sugar |
| Hazelnuts | Almonds | 200 g | Different flavor |
Frequently Asked Questions (FAQs)
1. Which hazelnuts are best for homemade Nutella?
Toasted, skinless hazelnuts work best. Chilean hazelnuts are a good choice, and raw hazelnuts are easy to toast at home to bring out their flavor.
2. How long does it keep in the fridge?
Stored in a clean, airtight glass jar, it keeps refrigerated for up to 2 weeks without losing its texture or flavor.
3. Can I use plant based milk?
Yes, almond, oat, coconut, or soy milk work for a vegan or lactose free version. Make sure the milk is hot when you add it.
4. How do I adjust the texture?
It depends on the processing time and the amount of liquid. If it is too thick, add more warm milk; if it is too runny, chill it longer so it firms up.
5. Can I make it without refined sugar?
You can replace the sugar with soaked dates, honey, granulated stevia, or erythritol, although the flavor and texture will change slightly.
History of Nutella
Nutella was born after World War II, when cocoa was scarce and expensive. In 1946 the Italian pastry maker Pietro Ferrero created a paste of hazelnuts, sugar, and just a little cocoa, which his son Michele Ferrero turned into Nutella in 1964.
Did You Know?
Hazelnut trees are native to Europe and Asia Minor. They were described by Theophrastus (372 to 287 BC), grown in Anatolia, and known as the nut of Pontus.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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