From-scratch Nutella with Espresso

We hope you’re ready for a recipe that’s going to rock your world because that’s exactly what this From-scratch Nutella with Espresso recipe is! If you love chocolate and nuts, then you’re probably already familiar with Nutella. While the store-bought spread is obviously fabulous, we thought maybe you could use a from-scratch recipe — with a twist!

overhead image of hazelnuts in a food processor

Why we love from-scratch Nutella

Listen, we can’t get enough of this from-scratch Nutella. It has all the deliciousness of the store-bought kind, with the added bonus of no preservatives and knowing where all the ingredients are coming from!

Nutella is a chocolate and hazelnut spread that is made by Ferrero, an Italian chocolatier. It’s reliable for toast, crepes, and even dessert pizza! If you want to really mix things up, you can add it to waffles or pancakes for a deliciously sweet breakfast.

a spoonful of hazelnut butter over a food processor full of hazelnut butter

Why we added espresso to this from-scratch nutella

For one, why not? It adds a little kick of caffeine and it tastes great! We love how the flavor of the espresso shines through and dilutes a bit of the sweetness, and we think the flavors are absolutely incredible together.

We hope you love this from-scratch Nutella with a caffeinated boost, if you do not want the caffeine don’t worry! Decaf works perfectly, too — or you can omit it altogether.

melted chocolate chips, brewed espresso, powdered sugar, vanilla extract, cocoa powder, and water over hazelnut butter in a food processor

blended homemade Nutella in a food processor

How to make from-scratch Nutella

Pulse the roasted hazelnuts in the food processor for 3-4 minutes to make hazelnut butter, it may take longer. You want it to be smooth and silky.
Add powdered sugar, espresso, vanilla extract, cocoa powder, and a pinch of salt, and blend together.
Melt your chocolate and add it in with a little bit of water.
Blend ingredients, until nice and smooth. Spread over toasted bread or fruit.

Common Questions about From-scratch Nutella with Espresso

Can I adjust the sweetness of the from-scratch Nutella?

Absolutely! You can control the sweetness by adding more or less powdered sugar to suit your taste preferences. Experiment until you find your reliable balance.

What are some creative ways to enjoy this espresso-infused Nutella?

Spread it on toast, pancakes, or waffles for an indulgent breakfast treat, or drizzle it over ice cream for dessert. You can also use it as a dip for fresh fruits like strawberries and bananas or even stir a spoonful into your morning coffee.

Can I make this recipe vegan?

Yes, you can! Substitute the semi-sweet chocolate with a dairy-free version and ensure your cocoa powder and other ingredients are vegan-friendly.

Can I use a different type of nut instead of hazelnuts?

Absolutely! While hazelnuts provide the classic Nutella flavor, you can experiment with almonds, cashews, or even peanuts to create your own unique nutty spread.

How to store from-scratch Nutella

After you’ve blended all the ingredients together, store them in an airtight jar or other container. You can keep them at room temperature for a couple of weeks, but if you still have some left after two weeks, refrigerate it!

the Ayyem kitchenServings: 8 people

Prep: 20 mins
Total: 20 mins

This from-scratch Nutella has roasted hazelnuts, and a shot of espresso to compliment the hazelnut flavor! So simple to make and no palm oil! Email

Ingredients

1 cup roasted hazelnuts
1/2 cup powdered sugar
1/4 cup freshly brewed espresso
1 Tablespoon vanilla extract
2 Tablespoons unsweetened cocoa powder
1 cup semi-sweet chocolate chips melted *see note
1/4 cup water

Instructions

Pulse the roasted hazelnuts in the food processor for 3-4 minutes to make hazelnut butter, it may take longer. You want it to be smooth and and silky. Keep processing until you get the silky consistency.1 cup roasted hazelnuts
Add powdered sugar, espresso, vanilla extract, cocoa powder, pinch of salt and blend together.1/4 cup freshly brewed espresso, 1/2 cup powdered sugar, 1 Tablespoon vanilla extract, 2 Tablespoons unsweetened cocoa powder
Melt your chocolate and add it in with a little bit of water.1/4 cup water, 1 cup semi-sweet chocolate chips
Blend ingredients, until nice and smooth. Top over toasted bread or fruit.