Sweet Hazelnut Tamales

Sweet Hazelnut Tamales
30 min
30 min
18 tamales

Key Ingredients

A white bottle of natural bliss Hazelnut Creamer with an orange label above whole hazelnuts and the product name.
natural bliss®

Hazelnut Flavored Coffee Creamer

32 oz. Bottle


  • 1 package (8 ounces) dry corn husks, divided
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup packed brown sugar
  • 3 cups masa harina flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 3/4 cups warm water
  • 1 cup Coffee mate® natural bliss® Hazelnut Flavor All-Natural Coffee Creamer
  • 1/4 cup vegetable oil
  • 1 cup toasted, chopped hazelnuts
  • 1/4 cup raisins

Make It

Step 1

Soak 30 large corn husks in hot water for at least 1 hour or until softened and easy to fold.

Step 2

Beat butter and sugar in a large mixer bowl until creamy.

Step 3

Combine flour, cinnamon, nutmeg and salt in a medium bowl. Alternately add flour mixture, water, Coffee mate natural bliss Creamer and oil to butter mixture, mixing well after each addition until consistency of thick cake batter (masa). Mix in hazelnuts and raisins.

Step 4

Spread 1/4 cup masa mixture, using back of a spoon, to form a square in the center of the lower wider portion of one soaked corn husk. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with remaining masa mixture and soaked corn husks. Place tamales upright in vegetable steamer rack in pot with lid; add water to just below steamer. Cover top of tamales with remaining wet husks and a damp towel; cover.

Step 5

Bring to a boil; reduce heat to medium. Steam, adding water as needed, for about 25 to 30 minutes or until masa pulls away from husks. Serve warm topped with warm dulce de leche, if desired.
If you don’t have a vegetable steamer, use a tall stock pot to make the tamales. Add remaining wet husks to bottom of pot and along sides to prevent tamales from sticking to pot.

Some Flavorful Reviews