Warm the base. In a small saucepan, combine milk and cream over low heat. Warm gently until steam rises, but do not boil. Stir occasionally to prevent a skin from forming.

Mix the cocoa smoothly. In a small bowl, whisk cocoa powder with 2–3 tablespoons of the warm dairy to make a smooth paste. This prevents clumps. If using espresso powder, whisk it in now.

Combine and sweeten. Whisk the cocoa paste back into the saucepan. Add sweetened condensed milk (or your chosen sweetener) and a pinch of salt. Stir until fully dissolved and the mixture looks glossy.

Add flavor extracts. Remove from heat. Stir in vanilla and start with 1 teaspoon hazelnut extract. Taste, then add up to 0.5 teaspoon more if you want a stronger hazelnut profile.

Optional richness. For a dessert-like creamer, whisk in chocolate-hazelnut spread until completely smooth.

Cool and store. Let the creamer cool to room temperature. Transfer to a clean glass bottle or jar with a tight lid. Refrigerate.

Use it. Add 1–2 tablespoons to hot or iced coffee. Stir well. Adjust to taste.