Toasted Hazelnut Praline


A rich toasted hazelnut praline coffee creamer with nutty hazelnut flavor, brown sugar sweetness, warm vanilla, and a creamy praline-style finish. It’s cozy, smooth, and dangerously good in a morning cup.

Ingredients

  • 2 cups heavy cream

  • 3/4 cup brown sugar, or to taste

  • 1 1/2 teaspoons hazelnut extract

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon butter extract

  • Pinch of salt

Instructions

  1. Warm the base — Warm the heavy cream gently in a saucepan over low-medium heat. Do not boil.

  2. Dissolve & combine — Stir in the brown sugar and continue stirring until fully dissolved. Remove from heat and stir in the hazelnut extract, vanilla extract, butter extract, and salt.

  3. Cool & store — Let cool, then pour into a glass bottle or jar. Refrigerate and shake before using.

Tips

  • Swap out part of the brown sugar for turbinado sugar for a deeper caramel-praline flavor.

  • Add a tiny pinch of cinnamon for a warm bakery note.

  • Add about 1/2 teaspoon chocolate extract for a Nutella-style vibe.

  • Keep the heat gentle; scorched cream is not the personality trait we’re chasing here.

Creamsmiths Notes
This creamer is rich, creamy, and nut-forward, with toasted hazelnut up front and a brown sugar praline finish. Vanilla softens the edges, butter extract adds dessert-shop richness, and the pinch of salt helps keep the sweetness balanced.

Pairs beautifully with Colombian coffee, chocolatey and nutty blends, or a mellow breakfast roast.