Nutella® liqueur with the Thermomix® comes together in 30 minutes and yields about 1 litre (roughly 25 small glasses of 40 ml each). The short version: combine 300 g double cream, 300 g Nutella® and 150 g sugar with 1 pinch of cinnamon and 1 tsp instant coffee for 5 seconds / speed 3.5, then heat for 10 minutes / 70°C / speed 1 and leave to cool for 15 minutes. Only then add 350 g dark rum for 10 seconds / speed 4, so the alcohol does not evaporate. Fill into sterilised bottles, refrigerate, done.
We make this liqueur mostly in the run-up to Christmas, when a 5-euro jar of Nutella® turns into a gift people genuinely appreciate. The key is not the ingredient list but the order of steps and an emulsifier that most recipes leave out. We explain exactly how it works, step by step.
Nutella® Liqueur with the Thermomix®
Ingredients 0 / 7 ✓
- 300 g double cream
- 300 g Nutella
- 150 g sugar
- 1 pinch ground cinnamon
- 2 tsp soy lecithin powder optional
- 1 tsp instant coffee
- 350 g dark rum
Instructions 0 / 3
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1
Heat the ingredients.
Add all ingredients except the rum to the mixing bowl, mix for 5 seconds / speed 3.5, then heat for 10 minutes / 70°C / speed 1. Leave to cool for 15 minutes.
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2
Add the rum.
Add the rum and mix for 10 seconds / speed 4.
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3
Chill the liqueur.
Pour the liqueur into sterilised bottles and store in the fridge.
Info: Soy lecithin powder is an emulsifier that prevents the fat from separating from the mixture and forming a solid layer inside the bottle. Soy lecithin also contains choline, which plays an important role in fat metabolism and can help lower blood pressure.
Warning: Not suitable for people with a soy allergy.
Note: Stored in the fridge, the liqueur keeps for approximately 2 months.
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Nutrition per serving
Why our Nutella® liqueur stays smooth and does not separate
Most recipes use 200 g Nutella®, a raw egg for binding and plain vodka. We deliberately use 300 g Nutella® (the full jar, no leftovers), double cream plus dark rum instead of vodka, and 2 tsp soy lecithin as an emulsifier. The lecithin is the single factor that decides success or failure: liqueur made with raw egg turns after a few weeks, and liqueur made without any emulsifier often separates into two layers within a day (fat on top, liquid below). With the lecithin, our version stays stable in the fridge for about 2 months.
The second difference is temperature. We heat the cream, Nutella® and sugar for 10 minutes at 70°C on speed 1, leave them to cool for 15 minutes, and only then stir in the rum at low speed. Pure ethanol boils at 78°C. Anyone who cooks the alcohol along with everything else loses alcohol content and aroma. With our method the rum stays cool and fully present in the liqueur.
Speed 1 and reverse direction: how the Thermomix® keeps the creaminess
The Thermomix® has the advantage here because it stirs and controls the temperature precisely at the same time. At speed 1, the Nutella® dissolves completely in the warm cream without the mixture catching or going lumpy. Anyone heating the cream by hand in a pan has to stir continuously and still risks a scorched bottom. When heating at 70°C we work at speed 1; when stirring in the rum we briefly go to speed 4. For a particularly silky texture you can run the first 5 seconds in reverse direction, which is gentler on the hazelnut cream and avoids breaking it down further.
We add the 2 tsp soy lecithin directly with the cream, not with the rum. This distributes the emulsifier evenly through the warm fat phase so it can do its job fully. The 1 tsp instant coffee and 1 pinch of cinnamon are not just decoration: the coffee intensifies the chocolate note (the same effect as a pinch of salt in a chocolate cake), and the cinnamon takes the flat sweetness off the liqueur.
The four pitfalls that ruin the liqueur
The liqueur separates into two layers
This always happens when the emulsifier is missing or used in too small a quantity. Fat from the cream and Nutella® rises to the top and the rest sinks. Our fix: 2 tsp soy lecithin are essential, and give the bottle a quick shake before every serving. The lecithin permanently bonds the fat phase with the liquid phase.
The liqueur tastes of alcohol rather than chocolate
Using cheap rum or too much of it drowns out the Nutella®. Our fix: stick to 350 g dark rum (this gives roughly 12% ABV in the finished liqueur) and choose a rum with a vanilla or caramel note. That pairs beautifully with the hazelnut, whereas a neutral vodka cannot do the same.
The mixture turns grainy or lumpy
Heating too high or mixing too fast causes the cream to curdle. Our fix: stay precisely at 70°C and speed 1, no higher. The 10 minutes are enough to dissolve the Nutella® and sugar completely without the cream splitting.
A solid layer of fat sticks to the bottle neck
That is Nutella® fat solidifying as it cools when the emulsion is not stable. Our fix: again the lecithin, plus allowing the full 15 minutes of cooling time before bottling. If the liqueur goes into the bottle while still too hot, the fat separates again as it cools slowly.
Four variations from Baileys-style to vegan
Baileys-style: increase the cream to 350 g and reduce the rum to 250 g, plus a little extra coffee. The liqueur becomes milder and creamier, closer to the Irish original.
Caffe variation: instead of 1 tsp instant coffee, stir in 50 g cooled espresso and 1 additional tsp instant coffee. The result is a mocha and hazelnut liqueur that goes beautifully with vanilla ice cream.
Caramel note: warm 40 g caramel syrup with the cream. It gives a distinct salted caramel flavour and is our favourite gift variation in winter.
Vegan: use oat cream instead of double cream and a vegan hazelnut and chocolate spread instead of Nutella®. The soy lecithin is plant-based anyway. The taste is barely any different, though the texture is slightly thinner.
These Thermomix® liqueurs belong in the same gift box
Anyone wanting to give a small selection of liqueurs can pair the Nutella® liqueur with a classic. Our Advocaat with the Thermomix® is the creamy egg version, our Cherry Liqueur with the Thermomix® adds a fruity note, and our Tussi Liqueur with the Thermomix® is the colourful showstopper for a ladies’ gift set. Three bottles in a wooden box with labels, and the present is complete.
How long the Nutella® liqueur keeps in the fridge
Filled into sterilised bottles and kept consistently cold, the liqueur keeps for about 2 months. The alcohol preserves it and the lecithin stabilises the emulsion. Important: rinse the bottles with boiling water beforehand or sterilise them in the oven at 100°C for 10 minutes, otherwise the shelf life drops significantly. At room temperature the liqueur spoils quickly because of the cream, so it must be kept in the fridge.
We do not recommend freezing. When thawed, the emulsion breaks and the liqueur turns flaky. Before serving, leave it to stand at room temperature for 10 minutes and give it a firm shake, then the texture is silky again. The best serving temperature is around 10°C.
The most common questions about Nutella® liqueur
Goes well with: Waffles, vanilla ice cream and chocolate cake.
Also worth a look: Praline Almond Liqueur with the Thermomix®.
