Toast the hazelnuts: Add hazelnuts to a dry skillet over medium heat. Toast 5–7 minutes, shaking the pan, until fragrant and lightly browned. Let them cool slightly, then rub them in a clean kitchen towel to remove most of the skins.

Warm the base: In a small saucepan, combine milk and cream. Warm over low to medium-low heat until steaming but not boiling. You want gentle heat to infuse the nuts without curdling.

Infuse with hazelnuts: Add the toasted hazelnuts and a pinch of salt to the warm dairy. Reduce heat to low and simmer gently for 10–12 minutes, stirring occasionally. Keep it below a simmer to avoid scorching.

Sweeten and flavor: Stir in maple syrup or sugar and vanilla. Start with the lower amount, taste, and adjust. If using cinnamon or hazelnut extract, add it now—go light on the extract; it’s potent.

Blend for extra smoothness: Carefully transfer the mixture, nuts included, to a blender. Vent the lid and cover with a towel to allow steam to escape. Blend on high for 30–45 seconds until creamy and pale.

Strain: Pour through a fine-mesh strainer or nut milk bag into a clean jar or bottle. Press to extract as much liquid as possible. The liquid should be silky with a warm, nutty aroma.

Cool and store: Let it cool to room temperature, then seal and refrigerate. It will thicken slightly as it chills.

Use: Shake well before each use. Start with 1–2 tablespoons per cup of coffee and adjust to taste.