Coffee creamer is bizarre. It makes everything you add it to taste sweet, oily and industrial yet it’s so popular in some cultures that it’s considered a no-brainer.
Well, there are over 5 billion lactose intolerant people out there. Coffee creamers do typically include a very small amount of milk derivative, but it’s not enough to make a difference if you don’t have a dairy allergy.
I think a good approach is to only use it as a light sweetener, I only pour about 5g-10g of creamer into my lattes. Coffee mate’s Hazelnut creamer is the only flavour I tolerate, the rest taste too synthetic.
I use like less than a tbsp of coffee creamer for coffee.
The flavour is so artificial that any more will make me feel sick. It just tastes like soap.
Many coffee creamers also taste terrible, I’m very surprised at the popularity of them overall.
I get a specific kind that I can bear and I put a very small amount and it works for me. I don’t like milk. Black coffee is okay but I do like it with creamer more.
Coffee creamer is bizarre. It makes everything you add it to taste sweet, oily and industrial yet it’s so popular in some cultures that it’s considered a no-brainer.
Sweet and oily is like 2/3 of an american’s diet
How dare you. We also like salty and “cheese”.
Excuse me but salty is just another part of the cheese pyramid
Since cheese is oily, when heated anyway, seems like they were on the money saying 2/3
NEW!
Coffee mate® Salty Cheez
whats an alternative that we should be using instead?
Milk
Heavy cream / whipping cream works great
no one in here use half and half? i never knew i was an outlier.
Half and half is the standard where I live. Or people say cream and get half and half because cream is a faster word to say.
I discovered creamer recently, I honestly don’t get it. It tastes awful and why not use actual cream or milk in coffee than this thing ?
Well, there are over 5 billion lactose intolerant people out there. Coffee creamers do typically include a very small amount of milk derivative, but it’s not enough to make a difference if you don’t have a dairy allergy.
Creamer is shelf stable.
So is milk powder and sugar.
I think a good approach is to only use it as a light sweetener, I only pour about 5g-10g of creamer into my lattes. Coffee mate’s Hazelnut creamer is the only flavour I tolerate, the rest taste too synthetic.
I use plain creamer and it sweetens it up a bit but the bigger thing to me is it thickens it up ever so slightly giving it a much better mouth feel.
Sugar addiction and convenience culture AKA laziness.
I’ve noticed different coffees blend better with different creamer flavors. And if you only add a little bit it takes the edge off the bitterness
The 3 options for regular coffee, commonly found in the US: heavy cream, half&half (50% milk & 50%heavy cream) , non-dairy creamer
I think most people use “half and half” in their coffee. Nondairy “creamer” is basically corn syrup solids and coloring. Its nasty.
I use like less than a tbsp of coffee creamer for coffee.
The flavour is so artificial that any more will make me feel sick. It just tastes like soap.
Many coffee creamers also taste terrible, I’m very surprised at the popularity of them overall.
I get a specific kind that I can bear and I put a very small amount and it works for me. I don’t like milk. Black coffee is okay but I do like it with creamer more.