Homemade Nutella—the finger licking kind

This is the homemade Nutella you’ll never stop making.

I fell in love with Nutella in Germany. I remember my first bite, smearing that smooth, chocolatey spread over a slice of fresh, crusty bread, sitting in a tiny German café as the world outside buzzed with the rhythm of morning life. It was one of those moments where food isn’t just food—it’s an experience, a memory, a deep sigh of contentment in edible form. Ever since then, Nutella has had a special place in my heart (and pantry).

But here’s the thing: store-bought Nutella, as delicious as it is, comes with a few extra ingredients I’d rather not invite to breakfast. So naturally, I set out to recreate my own homemade Nutella version—one that’s just as rich, creamy, and indulgent, but with simple, real ingredients. The result? This homemade Nutella, made from roasted hazelnuts, cocoa, a touch of vanilla, and just the right amount of sweetness. It’s everything I loved in Germany, but without the unnecessary extras. And let me tell you—it’s dangerously good.

How to Make the Best Homemade Nutella

This recipe is straightforward, but it does take a little patience—trust me, it’s worth it. The key? Getting those hazelnuts perfectly smooth before adding the rest of the ingredients. Let’s walk through it step by step.

Step 1: Roast the Hazelnuts

If your hazelnuts aren’t already roasted, this is your first step. Preheat the oven to 400°F and spread the hazelnuts in a single layer on a baking sheet. Roast them for about 6-8 minutes, just until they start smelling amazing and turn slightly golden.

Now comes the fun (and slightly messy) part—removing the skins. Once the hazelnuts are cool enough to handle, rub them together in a clean kitchen towel or paper towel. Most of the skins will flake off, but don’t stress over the stubborn ones. A little extra fiber never hurt anyone.

Step 2: Blend, Blend, Blend

Now, toss those warm, fragrant hazelnuts into a high-speed blender or food processor. You will want to have a really good blender for this step. If you are like me, and making a lot from scratch, It’s probably time to invest in a

Vitamix blender

. I just took this jump and it’s changed everything in the kitchen! Back to blending — this step takes some patience. First, the nuts will break down into a meal-like texture. Then, as you keep going, they’ll start releasing their oils and turn into hazelnut butter. If you’re using a food processor, this can take up to 20 minutes (with occasional breaks to scrape down the sides and to ensure your machine doesn’t overheat).

If you’ve ever questioned your arm strength, this is the moment it gets tested. But I promise—stick with it. Once your hazelnuts transform into a smooth, buttery consistency, you’re on the home stretch.

Now for the best part—flavor! Add in the cocoa powder, vanilla extract, sweetener (I use cane sugar), and salt. Blend again until it’s fully incorporated. At this point, the mixture will be thick and rich, but still missing that signature creamy texture.

Step 4: Adjust the Texture

Here’s where you can customize things. Slowly add in the milk (or oil, if you prefer). The more you add, the smoother and silkier your Nutella will be.

Now for the sweetness. Add in the powdered sugar, about ½ cup at a time, alternating with 2 tablespoons of cream. I had refrigerated mine overnight before this step, and that may help with keeping the Nutella thick. If you find it’s getting too thin, just add the powdered sugar without more cream, or place it in the fridge overnight before this step like I do. Keep blending and tasting as you go, adjusting to your desired level of sweetness. I usually land around 2 cups of powdered sugar and 8 tablespoons of cream, but you can tweak it however you like. My kids say it’s still not quite as sweet as the Nutella from the store, but I’m happy with that. I like mine a little less sweet. If it’s getting too runny. Add only the powdered sugar and not the cream.

Step 5: Store and Enjoy!

Once your Nutella is velvety smooth, transfer it into a glass jar and store it in the fridge. It will thicken slightly as it cools, but if you prefer a softer spread, let it sit at room temperature for a few minutes before using.

And just like that, you have a homemade version of that beloved German chocolate-hazelnut spread, ready to slather on toast, drizzle over pancakes, or—let’s be honest—eat straight off the spoon.

Final Thoughts

There’s something truly special about making Nutella from scratch. Maybe it’s the nostalgia, the memories of my time in Germany, or just the satisfaction of knowing exactly what’s in my food. Whatever it is, this homemade version is pure magic—chocolaty, creamy, and downright irresistible.

So if you ever find yourself needing a little taste of European café mornings, whip up a batch of this homemade Nutella. But fair warning: once you try it, you might never go back to store-bought again.

Now, if you’ll excuse me, I have a spoonful of Nutella waiting for me.

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Homemade Nutella

This homemade Nutella is rich, creamy, and made with real ingredients—roasted hazelnuts, cocoa, vanilla, and just the right amount of sweetness. Smooth, chocolatey, and irresistibly indulgent, it’s perfect for spreading on toast, drizzling over pancakes, or enjoying straight from the spoon. A delicious, homemade twist on the classic European favorite!

Servings

4cups

Ingredients

• 4 cups 480g hazelnuts, roasted & skins removed, I buy pre roasted from Trader Joes

• 1/2 tsp vanilla extract, I use homemade vanilla

• 1/2 cup cocoa powder

• 1 1/2 cup sweetener of choice, I use cane sugar

• 1/2 tsp salt

• 1 cup milk of choice, I use cows milk optional

• 2 cups powdered cane sugar

• 8 tbsp cream

Instructions

• Roast Hazelnuts (if needed): Preheat oven to 400°F. Roast hazelnuts for 6-8 minutes. Rub skins off.

• Blend Nuts: Process hazelnuts in a high-speed blender or food processor until smooth, about 10-20 minutes.

• Add Dry Ingredients: Mix in cocoa powder, sweetener, salt, and vanilla. Blend until combined.

• Adjust Consistency: Add milk and blend. Can refrigerate overnight at this point to help set up.

• Sweeten & Creamify: Add powdered sugar ½ cup at a time, followed by 2 tbsp cream. Blend until silky. Add to your desired sweetness. I add 2 cups powdered sugar and 8 T cream.

• Store & Enjoy: Transfer to a jar and refrigerate for up to 2 weeks.

• Use as a spread, dip, or drizzle—enjoy!