Pick your base. Measure 2 cups of half-and-half, or mix 1 cup whole milk with 1 cup heavy cream. For dairy-free, use 1 1/2 cups unsweetened oat milk plus 1/2 cup full-fat coconut milk for body.

Warm it gently. Add your base to a small saucepan and warm over low heat until it’s steamy, not boiling. Stir often to prevent a skin from forming.

Add sweetness. Stir in 2–4 tablespoons of your chosen sweetener. Start small, taste, and add more if needed. You want a light sweetness that lifts the hazelnut, not a dessert-level sugar bomb.

Flavor it. Add 1 teaspoon vanilla extract and your hazelnut flavoring (start with 1 teaspoon hazelnut extract or 2 tablespoons hazelnut syrup). Stir well and taste. Adjust by adding up to 1 more teaspoon extract or 2 more tablespoons syrup if you want a stronger nutty profile.

Balance with salt. Add a small pinch of salt. This simple step makes the flavors pop and reins in any bitterness.

Optional warmth. If you like, whisk in a tiny pinch of cinnamon. It shouldn’t read as “cinnamon creamer”—just a cozy whisper.

Cool and store. Take the pan off the heat and let it cool for 10–15 minutes. Pour into a clean glass bottle or jar. Seal and refrigerate.

Use and enjoy. Give it a quick shake before each use. Start with 1–2 tablespoons per cup of coffee and adjust to your taste.