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Family Kitchen
Homemade Nutella. (Oh yes.)
OK guys, here it is: a formula to make your very own Nutella, from scratch. There are a great many Nutella fans out there, myself included, but the first two ingredients on the label – sugar and modified palm oil – inspired me to make my own.
I had done it before, using hazelnuts and cocoa – but recently a friend tipped me off to Parisien David Lebovitz’s version, which he found in the Encyclopédie du Chocolat, and it was far closer to the real thing than any I had made before. Made with milk and powdered milk, the mixture is quite runny at first, but firms up in the fridge. The original recipe calls for straining, but I don’t mind the texture of ground hazelnuts – and like keeping the added fiber.
Homemade Nutella
The original recipe instructs to strain the spread at the very end, but I don’t mind a little nut texture in mine. Adapted from the Encyclopédie du Chocolat, by way of David Lebovitz.
1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate, or chips
1 scant cup chopped milk chocolate, or chipsOn a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.
Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.
Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.
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44 Comments
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life of a passeri: put it in my mouth. commented on Jul 22 11 at 6:19 pm[...] Homemade Nutella Homemade Nutella [...]
Nutty Things to Make and Enjoy commented on Aug 11 11 at 1:51 pm[...] this chocolaty treat. The Family Kitchen utilized the mastermind of David Lebovitz and created a Low Sugar Nutella recipe that is just as tasty as the original, without all the sugar. Too good to be true, right? [...]
Low Sugar Nutella Recipe | Best Friends For Frosting commented on Feb 12 12 at 7:00 pmscribecalledsteff commented on Feb 24 11 at 12:02 pmHey! You don’t say how to store it. Room temperature? With the lack of oil, maybe in the fridge? Do tell, ‘cos I know mine would stick around a while. Thanks!
Kristi or Thebookfaery commented on Feb 24 11 at 12:18 pmThat looks delicious. I’ve made my own peanut butter before. I have a friend who is a bee keeper and he has the most wonderful honey and I’m eager to try this.
Thanks for sharing!
Cheryl F commented on Feb 24 11 at 12:45 pmThank you! I’ve seen so many great Nutella recipes, but I’ve never been able to bring myself to buy it because of the above mentioned ingredients. I’ll be making this on the weekend!
Amy commented on Feb 24 11 at 2:45 pmHow would I adjust this if I want to leave out the hazelnuts and just have the chocolate? I would love to have a choclate spread but I don’t like nuts. Hmmm…maybe I could substitute peanuts….
JulieVR commented on Feb 24 11 at 3:50 pmYes, you could definitely substitute peanuts! Yum!
bev commented on Feb 24 11 at 10:52 pmSince you posted real hot chocolate, I have never bought the quick stuff, and now I will make this real hazelnut chocolate spread! Thanks so much for the help!!
glowfood commented on Feb 25 11 at 2:45 amSounds good, who doesn’t love nutella! I have recently made a vegan raw version. If you have a vitamix blender it is easy because you can really pulverize the nuts to make butter… but I didn’t write down the amounts…
raw hazelnuts, raw cocoa powder, agave nectar or raw honey, sea salt, melted coconut oil (slightly warmed just to liquefy). Blend in high speed blender (vita mix) and use the plunger thing to push the nuts into the blade. I suppose you can add some raw nut milk to make it milkier, or just some water.
It gets hard in the fridge but melts on toast!yum!
pietra commented on Feb 25 11 at 10:44 amI just used Hazelnut butter and went from there. Smooth as a…
Carol SB commented on Feb 25 11 at 1:11 pmPietra, I was thinking the same thing- I just love hazelnut butter (get it from the farmers’ market, here) . It’s not that I’m lazy: I’m efficient! Glad you tried it out first.
And now I’m wondering about combining two of you guys’ ideas.
Amy suggested, and Julie VR confirmed, you could use peanuts.
Are you thinkin’ what I’m thinkin’? Because a spreadable peanut butter cup could be a very bad thing to find out about.
Hmm, the only thing not in my pantry is the powdered milk; a quick run to the store might be in order…
-Carol SB
Amy commented on Feb 26 11 at 9:49 amIs there any way to make this non-dairy? I could substitute the milk with nut milk I assume, but what about the powdered milk?
JulieVR commented on Feb 26 11 at 10:51 amStay tuned for a non-dairy Nutella follow up post!
Barb commented on Feb 27 11 at 1:13 pmGlad to see a healthier version out in print finally. I’m not that inventive myself but I can totally reproduce from a recipe! Thanks again, Julie!
Robyn In Mountain commented on Feb 27 11 at 6:36 pmBrilliant! So nice to see healthier ingredients. Thanks, Julie!
Couldn't Be Parve commented on Mar 06 11 at 2:03 amThis recipe looks great! I am going to make a dairy free version tomorrow. In response to Amy’s question, there is powdered soy and rice milk that should work great in place of the dairy.
wintersweet commented on Mar 06 11 at 6:30 pmGorgeous! I currently buy Loacker rather than Nutella, because Loacker doesn’t have palm oil or trans fats, but when I get a food processor, I’ll definitely try this!
JulieVR commented on Mar 13 11 at 10:11 pmStore it in the fridge – it should stay spreadable! Dairy free version to come!
Andrea commented on Mar 26 11 at 10:19 pmIf I took Carol’s idea and added peanut butter instead of hazelnut butter, how much would I add? Would I need to take out any of the liquid or could I simply substitute 1 1/2 cups of peanut butter for the hazelnuts?
JulieVR commented on Mar 26 11 at 10:23 pmI think Carol was talking about subbing peanuts for hazelnuts – I’d try replacing an equal amount.
liz commented on May 02 11 at 9:01 pmsounds so yummy
amber commented on May 25 11 at 10:15 pmOne ingredient that also was a bummer for me in Nutella was the artificial flavor, vanillin. I am really looking forward to making this version and enjoying my sweet treat a little healthier. Thanks!
Abdo commented on Jun 12 11 at 6:59 amlooks good but in term of helathier it’s not. After calculating the calorie it came to around 120 cal per TBSP vs 100 per TBSP for nuettella.
But homemade always taste better!!!
taty commented on Jun 17 11 at 12:14 pmThanks God, I’m Italian and so I can go to the supermarket and buy a BIG Nutella jar everytime I want!!!!! ;DDDD I love it! Don’t forget the secret ingredient (Nutella is as mysterious as Coke, more or less)! ;DDD
have fun!
ò(^.^)o
Meme commented on Aug 17 11 at 9:01 pmWhy the powdered milk? To me, it always has an “off” taste – is it necessary for the consistency?
Kim Button commented on Sep 05 11 at 1:14 amIs the powdered milk instant or non-instant?
Eileen commented on Sep 05 11 at 11:31 pmHow long is the shelf life on this nutella?
Kaitlyn commented on Sep 06 11 at 11:46 amThink the whole milk could be substituted for almond milk??
Jessica commented on Nov 13 11 at 4:12 pmDo you happen to know the nutrition facts, specifically calories, for this version? Thank you!
Caron commented on Nov 19 11 at 10:20 amnut allergy in the family here. Do you think I could use sunbutter (made from sunflower seeds) instead of the ground up hazelnuts? Thanks!
Nick commented on Dec 05 11 at 6:09 pmSince there is milk in this, what is the shelf life?
Erin commented on Dec 18 11 at 6:02 pmI tried this recipe today and it came out like soup. :( Are you sure that it’s 1.5 cups of milk?
Barbie commented on Jan 05 12 at 11:01 amthis recipe did not work! don’t waste your time! i was so disappointed after all that hard work. mine was way too liquidy (like soup!) and i followed the recipe exact. can’t figure out what i did wrong but will never be making this again.
Beverley M commented on Jan 11 12 at 7:04 pmBarbie did you put it in the fridge? It says “Made with milk and powdered milk, the mixture is quite runny at first, but firms up in the fridge.”
Alef Bet Jewelry commented on Jan 19 12 at 11:37 pmCould you buy already ground up almonds perhaps?
Christy commented on Jan 22 12 at 4:05 pmSounds wonderful!
http://www.mysouthernexpression.com
Ashleysh22 commented on Jan 23 12 at 5:00 amtwo questions – does it actually have less sugar than regular nutella? and how long will it last?
Beverley M commented on Jan 31 12 at 9:21 pmI just finished making this. I had a block of Callebeau chocolate I wanted to use up, so I weighed and measured 1 cup of chocolate chips (225g) and therefore used my entire 500 g block of chocolate.
This did NOT come out to 2 cups — I only have a 2 cup food processor so I knew for sure it made more than claimed! I ended up with just shy of FOUR cups. Oh darn.
Beverley M commented on Jan 31 12 at 9:51 pmPS Yum :)
Suzanne commented on Feb 08 12 at 10:05 pmI made this and it came out thinner than expected even after refrigerating for 8 hours. I admit, I used 2 c hazelnuts and 1 1/4 c chips with 3 Tbsp cocoa powder to try making up for fewer chips. Next time, I’ll use no more than 1 c milk (like a thicker result) and maybe even use 1/2n1/2 rather than the milk w/ powdered milk. I assume homemade almond milk (unfiltered) would be fantastic in this. This is a super base recipe and I like tinkering with recipes anyway.
Carolyn B commented on Feb 13 12 at 9:01 pmHas anyone tried using skim milk or unsweetened almond milk? Any success? I’d like to try it but without using whole milk.
Pooks commented on Feb 22 12 at 1:35 pmQuick question…do you know what function the powdered milk performs in this recipe? Does it act as a thickener? The reason I’m wondering is that I do a lot of vegan and non-dairy cooking. Usually it’s pretty easy to convert recipes, but I’m wondering what I would need to substitute for the milk powder. Thanks!
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