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    Home » Recipes » Homemade Liqueur

    Creamy Nutella Liqueur

    Published: Dec 11, 2012

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    First up, let's get the legalities dealt with - This post is in no way sponsored, endorsed, or requested by the makers of Nutella or Guylian.

    While Nutella seems to be a fairly new and exotic addition to local grocery stores, it was something I grew up with back home in Winnipeg. Nutella on toast was pretty much all we did with it... I'm kinda shocked that my mother never played around with it more, now that I think about it.

    Anyway, yes. Nutella is awesome, and something I probably don't need to spend a whole lot of time extolling the virtues of.

    Recently, my husband bought me some Guylian chocolates - the Belgian chocolate seashells. Again, something far more common back home, than here. Nostalgia hit, I remembered once trying a Guylian brand of liqueur based on those chocolates, and decided to make a chocolate hazelnut creme liqueur myself. My mind went straight to Nutella as an ingredient, and ... well, here we are.

    Not only is this recipe ridiculously easy to make, it's wildly delicious. I mean really, can you think of anything better than liquified, drinkable Nutella?

    I think not.

    With the holidays coming up, know that this would make an excellent hostess gift - Just make it a few days ahead of time, so it has time to mellow a little. Also, be sure to use a good vodka - cheaper stuff will give this an unpleasant burning taste, and really take away from the smooth luxuriousness of it.

    Creamy Nutella Liqueur

    Cover Image for 'The Spirited Baker'cookbook.

    If you enjoy making and/or cooking with liqueur, you should check out my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour!

    Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

    To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more!

    Order your copy here on my website, through Amazon, or through any major bookseller.

    More Homemade Liqueur Recipes

    Liqueur is a fun project, tasty to drink, and great to give as gifts. Looking for more ideas? Here you go!

    Boozy Fun with Fresh Citrus Fruit
    Homemade Blueberry Liqueur
    Homemade Kiwi Liqueur
    Maple Butter Tart Liqueur
    Miruvor Recipe

    Share the Love!

    Before you drink up, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    Anyway, on to that Nutella Liqueur recipe!

    Creamy Nutella Liqueur
    Print Recipe Pin Recipe Save Recipe Saved!
    4.10 from 11 votes

    Creamy Nutella Liqueur

    Nutella is great, whether spread on something or eaten with a spoon. Did you know you can DRINK it? This is my Creamy Nutella Liqueur Recipe 🙂
    Prep Time10 mins
    Cook Time10 mins
    Chilling time1 hr
    Total Time1 hr 20 mins
    Course: Beverage
    Cuisine: Italian
    Servings: 16 - 4 Cups
    Calories: 234kcal
    Author: Marie Porter

    Ingredients

    • ¾ cup Nutella room temperature
    • ½ cup Sugar
    • 1 teaspoon Vanilla extract
    • 1 ¼ cup Heavy whipping cream
    • 2+ cups Vodka

    Instructions

    • In a medium saucepan, whisk together Nutella, sugar, and vanilla extract. Cook over medium heat, slowly adding whipping cream. Gently whisk until everything has combined into a smooth, creamy mixture.
    • Continue heating, whisking frequently, until it starts to simmer. Remove from heat, allow to cool down to almost room temperature.
    • Once mixture has cooled, whisk in vodka until well combined. Taste, add more vodka if you so desire.
    • Keep in fridge for up to three weeks.

    Notes

    * With regards to the vodka, we go relatively cheap with it. For more robust flavors, any difference in quality of vodka – using more expensive brands – is totally lost. Save the upgrades in base vodka for more subtle liqueurs!

    Nutrition

    Calories: 234kcal | Carbohydrates: 16g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 13mg | Potassium: 71mg | Fiber: 1g | Sugar: 14g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

    Creamy Nutella Liqueur

    Related posts:

    Two bottles of blueberry liqueur - with blueberries showing in the bottles - are shown next to a fluted shot glass filled with the liqueur. Blueberry Liqueur [Homemade Liqueur] A grouping of lemons, limes, and oranges on a white cutting board. All have been cut in half. Boozy Fun with Fresh Citrus A tumbler glass of maple butter tart liqueur, next to a bottle of maple syrip and a small Canadian flag. Maple Butter Tart Liqueur! A tall, slender wine bottle filled with a straw coloured liqueur is pictured next to a fluted shot glass filled with the same. The bottle is labelled "Miruvor". Miruvor Recipe
    « The Fairy Godmother Project, Part 2
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    Reader Interactions

    Comments

    1. Alice Seuffert

      December 18, 2012 at 9:34 am

      This looks amazing! I can't wait to try it!

      Reply
    2. Saramcinky

      December 30, 2012 at 10:16 pm

      I just wanted to say the Nutella Liqueur reminds me of a milk liqueur that I make. Recipe is simple to find on the web, but essentially whole milk, sugar, vodka, citrus. Allow to macerate for so many days and then strain. You end up with a crystal clear luscious liqueur which can be kept in refrigerator for a few weeks or stovetop pasteurized for longer storage. Reminds me of liquid creamsicles, but you can vary the citrus and go for a different flavor impact. Can also make a chocolate version by melting a high quality chocolate bar or even grating it into the mix. The chocolate version reminds me of a malted milk ball. Now I am tempted to melt Nutella into one of my batches. I like to use the leftover drunken "soft cheese" that results from the straining process in tiramisu, cheesecakes, or incorporate into a dip.

      Reply
    3. Carol

      July 24, 2013 at 4:06 am

      I have a 10 year old bottle of Kahlua I made. It is fantastic and I think this recipe you have for this Creamy Nutella Liqueur will fit right in with my other recipes. Thanks for sharing. Carol

      Reply
    4. Rebecca Vickery

      December 16, 2013 at 8:46 pm

      This is a great recipe. I ran out of sugar, so I wound up subbing sweetened condensed milk and some cream. Turned out amazing. Also did one with cinnamon to add a kick. Thanks!!

      Reply
    5. danmar7

      February 22, 2014 at 5:38 pm

      Use Vanilla Vodka. We're considering a raspberry version next batch.

      Reply
    6. Rory

      May 16, 2014 at 1:06 pm

      I want to make this but I have no idea what these measurements are in mLs and grams. Could someone please clarify?

      Reply
      • karen

        July 22, 2015 at 7:32 pm

        hi rory, I just made this tonight. I too was unsure how much a cup was........ on looking it up an American cup is 240ml. hope this helps. for the dry ingredients, sugar and nutella, I just guesstimated and it turned out really well. hic!

        Reply
    7. Lisa

      August 06, 2014 at 12:34 pm

      5 stars
      Marie, when I first read this, I thought it was genius, but being a fellow food blogger, of course I had to experiment ! Last year for camping I made this with Biscoff, which was terrific ! This year I made your original with Irish whiskey rather than vodka and about twice as much, also amazing ! So, this year for our annual "adults only" camping trip, my friends have requested both. Thanks for the inspiration !

      Reply
    8. Shenda

      November 07, 2014 at 9:08 am

      Can't wait to try this out sounds amazing!!! Do you think it would also work with Rum or Whiskey? Also there is a drink called 2 Gingers in Minnesota I think you should try making a Spirited Desert with it, it is delicious!!

      Reply
      • Marie Porter

        November 07, 2014 at 9:28 am

        You could definitely use rum or whiskey for it - it will be a more complex flavour.

        Reply
    9. Kort

      November 17, 2014 at 11:17 am

      I'm guessing the 3 week condition is because of the whipping cream, since the other ingredients don't go bad very quickly, especially when doused in vodka. Perhaps there might be another alternative that would last longer at room temp, maybe even vanilla coffee creamer? Thanks for this! 🙂

      Reply
    10. lisa

      December 06, 2014 at 12:18 pm

      how much does this make? I would like to make some for christmas gifts. 🙂

      Reply
    11. Xmasbaker

      December 21, 2014 at 11:01 pm

      Once I refrigerated the mixture after it was all done, it set like a mousse, any suggestions to get it back?

      Reply
      • Marie Porter

        December 23, 2014 at 10:51 am

        Weird! I'd guess bringing it to room temperature (or putting the bottle in a pot of hot water for a few minutes), adding a little milk, and shaking gently could help?

        Reply
    12. Rachel

      February 21, 2015 at 9:36 am

      5 stars
      Ahhhhh this is so good! If you ever buy a bad bottle of vodka (raspberry Smirnoff), just put it in this recipe and it'll transform into magic.

      Reply
      • Marie Porter

        March 11, 2015 at 12:10 pm

        Ooh, I bet that is good!

        Reply

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