If your hazelnuts aren’t already roasted, this is your first step. Preheat the oven to 400°F and spread the hazelnuts in a single layer on a baking sheet. Roast them for about 6-8 minutes, just until they start smelling amazing and turn slightly golden.

Once the hazelnuts are cool enough to handle, rub them together in a clean kitchen towel or paper towel to remove most of the skins. Most of the skins will flake off, but don’t stress over the stubborn ones.

Toss the warm, fragrant hazelnuts into a high-speed blender or food processor. First, the nuts will break down into a meal-like texture. Then, as you keep going, they’ll start releasing their oils and turn into hazelnut butter. If you’re using a food processor, this can take up to 20 minutes, with occasional breaks to scrape down the sides and ensure your machine doesn’t overheat. Continue blending until your hazelnuts transform into a smooth, buttery consistency.

Add in the cocoa powder, vanilla extract, sweetener (such as cane sugar), and salt. Blend again until fully incorporated. At this stage, the mixture will be thick and rich but not yet fully creamy.

Slowly add in milk (or oil, if you prefer) to customize the texture. The more you add, the smoother and silkier your Nutella will be.

Add in the powdered sugar, about ½ cup at a time, alternating with 2 tablespoons of cream. If you've refrigerated the mixture overnight, this can help keep the Nutella thick. If it gets too thin, only add powdered sugar without more cream, or place it back in the fridge overnight. Keep blending and tasting, adjusting for your desired sweetness and consistency. Use around 2 cups of powdered sugar and 8 tablespoons of cream, or adjust as you prefer.

Once your Nutella is velvety smooth, transfer it into a glass jar and store it in the fridge. It will thicken as it cools, but if you prefer a softer spread, let it sit at room temperature for a few minutes before using.