homemade nutella recipe with milk

Homemade Nutella Recipe with Milk

By Michael RodriguezApril 10, 2026

Indulge in the rich, velvety taste of Nutella at home with this homemade recipe that includes milk for a creamy, authentic experience. This spreadable delight is not only delicious but also versatile, perfect for breakfast toast, filling crepes, or simply enjoying straight from the jar.

Making Nutella at home allows you to control the ingredients and tailor the sweetness to your preference. Plus, it's a fun and rewarding DIY project that will impress your family and friends. So, let's dive into this mouthwatering adventure and create your own homemade Nutella with milk.

Understanding the Ingredients

Before we begin, let's break down the key ingredients in this homemade Nutella recipe with milk:

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Hazelnuts: The star ingredient that gives Nutella its unique flavor and texture. Roasting them brings out their natural oils and enhances the taste.
Milk: Adds creaminess and richness to the final product. It also helps to create a smooth, spreadable consistency.
Sugar: Provides sweetness and helps to preserve the Nutella. You can adjust the amount to suit your taste.
Cocoa powder: Gives the Nutella its chocolatey flavor. Use unsweetened cocoa powder for better control over the sweetness.
Vanilla extract: Enhances the overall flavor and adds a warm, inviting aroma to your homemade Nutella.

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Choosing the Right Hazelnuts

For the best results, opt for raw, unsalted hazelnuts with their skins intact. The skin contains most of the hazelnut's flavor, and removing it can result in a less robust taste. You can find hazelnuts in the baking aisle of most grocery stores or order them online.

If you can't find raw hazelnuts, roasted and unsalted ones will also work. Just skip the roasting step in the recipe. However, keep in mind that pre-roasted hazelnuts might have a slightly different flavor profile.

Preparing the Hazelnuts

Roasting hazelnuts at home is an essential step in creating authentic-tasting Nutella. It brings out their natural oils and intensifies their flavor. Here's how to do it:

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the recipe for homemade nutella is shown

Yummy - Two Homemade Spreads Homemade Nutella 2 cups hazelnuts (raw or roasted, unsalted) 1/2 cup powdered sugar 1/4 cup unsweetened cocoa powder 2 tbsp neutral oil (hazelnut, coconut, or avocado oil) 1 tsp vanilla extract 1/4 tsp salt 1/4 cup melted dark or milk chocolate, optional Preheat oven to 350°F. Spread hazelnuts on a baking sheet and roast for 10–12 minutes until fragrant. Let them cool slightly, then rub them in a clean towel to remove most of the skins. Add the hazelnuts to a high-powered blender or food processor. Blend for 5–10 minutes, stopping to scrape down the sides. The nuts will go from crumbly to a thick paste and then turn into smooth butter as oils release. Mix in cocoa powder, powdered sugar, oil, vanilla, and salt. Blend again until smooth and creamy. If using melted chocolate, mix it in at this stage for a richer flavor. Transfer to an airtight jar and store at room temperature for up to 2 weeks or in the fridge for up to a month. Homemade Peanut Butter 2 cups unsalted roasted peanuts (or raw peanuts, roasted) 1–2 tbsp neutral oil (peanut oil, coconut oil, or vegetable oil, optional) ½ tsp salt 1–2 tbsp honey or maple syrup (optional, for sweetness) Instructions: Preheat oven to 350°F. Spread peanuts on a baking sheet and roast for 8-10 minutes, stirring occasionally. Let cool slightly. Add roasted peanuts to a food processor or high-powered blender. Blend for about 5–10 minutes, stopping to scrape down the sides as needed. The peanuts will go from crumbly to a thick paste and eventually become smooth as their natural oils release. Add oil 1 tbsp at a time if you want a creamier consistency. Mix in salt and honey (if using) and blend again until fully combined. Transfer to a jar and store in the refrigerator for up to 2–3 weeks | Facebook

Preheat your oven to 350°F (180°C). Spread the hazelnuts evenly on a baking sheet lined with parchment paper. Roast them for about 10-15 minutes, stirring halfway through, until they're fragrant and their skins are blistered. Allow the hazelnuts to cool completely before proceeding with the recipe.

Creating the Homemade Nutella

Now that we've prepared the hazelnuts let's move on to creating the homemade Nutella with milk. This process involves several steps, but each one is crucial for achieving the perfect texture and taste.

Before you begin, make sure to have a high-powered food processor or blender ready. This equipment is essential for breaking down the hazelnuts and creating a smooth, spreadable consistency.

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Grinding the Hazelnuts

Transfer the cooled, roasted hazelnuts to your food processor. Pulse them a few times to break them up, then process continuously for about 5-10 minutes, scraping down the sides as needed. The hazelnuts will first turn into a coarse meal, then release their oils and transform into a smooth, creamy butter.

Be patient during this step, as it can take some time for the hazelnuts to release their oils and become completely smooth. If your food processor starts to struggle, you can add a tablespoon or two of the milk called for in the recipe to help it along.

Adding the Remaining Ingredients

Once the hazelnut butter is smooth and creamy, add the sugar, cocoa powder, and vanilla extract to the food processor. Process until well combined, scraping down the sides as needed.

Slowly drizzle in the milk while the food processor is running. This will help to create a smooth, evenly distributed consistency. Process until the milk is fully incorporated, and the Nutella is well combined. Taste and adjust the sweetness if necessary.

Transfer your homemade Nutella to an airtight container and store it in the refrigerator. It will keep for up to two weeks, although it's unlikely to last that long! Enjoy your delicious, homemade Nutella on toast, crepes, or straight from the jar.

Happy cooking, and bon appétit!