Whisk milk, hazelnut coffee creamer, and brown sugar in a medium saucepan over medium low heat. Stir the mixture occasionally until the milk is heated through and becomes frothy, about 7-10 minutes. Do not boil.
Add the white chocolate while whisking. Continue whisking until all the chocolate has melted and the mixture is smooth.
Take off heat and add in the cinnamon, lemon juice, vanilla extract, and salt. Whisk to combine.
Serve and garnish with whipped cream, a sprinkle of cinnamon, and toasted hazelnuts.