Creamy Nutella Liqueur

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 insanely 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.


Nutella Creme Liqueur

3/4 cup Nutella (room temperature)
1/2 cup Sugar
1 tsp Vanilla extract
1 1/4 cup Heavy whipping cream
2+ cups Vodka

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.

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

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 hard copy here, or digital edition here.

Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

29 Responses to “Creamy Nutella Liqueur”

  1. December 18, 2012 at 9:34 am #

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

  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.

  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

  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!!

  5. danmar7
    February 22, 2014 at 5:38 pm #

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

  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?

    • 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!

  7. August 6, 2014 at 12:34 pm #

    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 !

  8. November 7, 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!!

    • November 7, 2014 at 9:28 am #

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

  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! 🙂

  10. lisa
    December 6, 2014 at 12:18 pm #

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

  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?

    • 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?

  12. Rachel
    February 21, 2015 at 9:36 am #

    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.


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