Coffee Creamer
veggiegirl228
Posts: 27 Member
I love the flavored creamers to add to my coffee in the a.m. (1 cup sometimes 2 /day). So I'm trying half n half with a tsp of sugar, it's alright. International Delights and Coffee-Mate are brands that I've tried. But I'm not a fan of the amt of sugar in them and the calories add up fast. Plus all the junk that it's made with, yuck! What are some good alternatives to add some flavor without breaking the calorie bank? Are the sugar-free one's a good or bad choice? Has anyone tried the Silk soy creamers? Or the Natural Bliss (chocolate)?
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Replies
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Don't know what to tell you...I enjoy 2 tbsp of International Delight or Bailey's creamer in my coffee every morning. Well worth the 70 calories for my taste buds!
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One of my favorite coffee additions is 2Tbsp vanilla almond milk + 1tsp honey. You might give it a shot; it's very sweet and rich without packing a caloric load.
On the other hand... I'll admit to just using regular old creamer most of the time. I just make sure to accurately weigh my portions (I just tare my mug out on the scale, then pour 15ml creamer straight in) and account for that relatively minor amount of calories in my log. Sometimes I do use the sugar-free ones and I find them just as good, though if you're going for "clean" eating that's probably not your bag.0 -
Homemade coffee creamer recipes
14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)
Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.
French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup
Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste
Chocolate
2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)
Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract
Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract
Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup
Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract
Coconut
2 teaspoons coconut extract
Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping
Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract
Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract
Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract
Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract
Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup
Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract
Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract
Hazelnut
2 teaspoons hazelnut extract
Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract
Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract
Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt
Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg
Toasted Almond
2 teaspoons almond extract
Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.
If you want really creamy creamer, use heavy cream instead of milk in your base recipe.
You'll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.
Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!0 -
I use stevia as sweetener (all natural, plant based, 0 calorie sweetener)
organic half and half
or almond/coconut/soy milk0 -
I use the UCC cafe plus creamer and it's 11 cals and tastes great!0
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Homemade coffee creamer recipes
14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)
Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.
French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup
Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste
Chocolate
2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)
Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract
Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract
Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup
Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract
Coconut
2 teaspoons coconut extract
Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping
Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract
Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract
Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract
Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract
Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup
Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract
Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract
Hazelnut
2 teaspoons hazelnut extract
Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract
Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract
Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt
Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg
Toasted Almond
2 teaspoons almond extract
Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.
If you want really creamy creamer, use heavy cream instead of milk in your base recipe.
You'll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.
Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!
Awesome! Thank you!
For me I stopped using those products years ago because of the chemicals. But I will make things myself, I just never thought of doing it with coffee creamer. Your post is very much appreciated.0 -
Don't know what to tell you...I enjoy 2 tbsp of International Delight or Bailey's creamer in my coffee every morning. Well worth the 70 calories for my taste buds!
I also use the ID and CoffeeMate, I make them fit into my calories for the day. I go over on my sugar every single day, I just make sure I stay within my calorie goals.
I may try to make some of those homemade recipes that someone posted on here, just to see if they compare.
0 -
Homemade coffee creamer recipes
14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)
Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.
French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup
Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste
Chocolate
2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)
Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract
Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract
Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup
Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract
Coconut
2 teaspoons coconut extract
Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping
Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract
Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract
Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract
Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract
Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup
Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract
Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract
Hazelnut
2 teaspoons hazelnut extract
Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract
Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract
Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt
Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg
Toasted Almond
2 teaspoons almond extract
Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.
If you want really creamy creamer, use heavy cream instead of milk in your base recipe.
You'll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.
Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!
This is AWESOME!! I copied and printed this out, minus the ones I knew I would not use. Thanks!! I will have to try some of these.0 -
This certainly may not apply to everyone. But for me, if I don't get my day off on the right track (including coffee the way I like it) then the rest of the day is shot. I typically drink two cups of coffee each morning and use the Carnation brand creamers. Once caffeinated, I'll adjust my intake as the day progresses even including to taking more stairs and making sure I get my steps in. But I personally never skimp on my morning coffee.
Speaking of which, time for another cup. Have a wonderful Wednesday!
J0 -
Something that really helped me was buying better coffee. I switched to local company fresh ground (right in the grocery store) flavored coffee (my current obsession is Leelanau Brewing Co.'s SnickerCookie Coffee) with almond milk as creamer.
Hope this helps!0 -
Try half & Half with vanilla and cinnamon in it.0
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I know people will cringe...but I use the Sugar free creamers, which are only like 15 or 20 calories for 1 TBS (if I remember correctly).
And I've never had trouble losing weight with artificial sweeteners...so I figure all is fine in moderation.0 -
I use sugar free creamer, usually coffeemate.0
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I use coffeemate a lot, but I really liked So Delicious Coconut Milk Creamer in Vanilla, but I haven't seen it at any of the stores I shop at in over a year! So now I use fat free french vanilla (fat free bc it's 10 fewer calories). Sugar free has a completely different taste, I'm not a big fan of it. As long as I keep my portion to 1 or 2T, I can spare 50 calories for creamer!0
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Make your own you can get sugar free flavoring syrups and extracts online or usually in the miixer section of a liquor store (i dont even drink and i can lead you straight through ours to find my white chocolate mixer!)
Add it to your half and half or skim milk in the fridge, it adds up to be less expensive.0 -
Welcome 0
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I realy like the natural bliss creamers. But I will use the sugar-free creamers (I think they definitely taste better than fat-free!). I usually only have 1 cup/day so the calories easily fit in my macros.0
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Almond milk
Cinnamon
I never log the extra calories. Not enough to matter.0 -
I started using 1 3/4 c half and half and ff sweetened c. Milk.. how to figure calories in that? Tried the recipe calculators. But I don't know how many tablespoons in this concoction.. anyone know?0
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Homemade coffee creamer recipes
....
Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!
Oh, lovely. Thank you 0 -
I started using 1 3/4 c half and half and ff sweetened c. Milk.. how to figure calories in that? Tried the recipe calculators. But I don't know how many tablespoons in this concoction.. anyone know?
Just a tip that I use a lot, Google will do conversions for you if you type them in as a search. Like you can type in "tbsp in 1.75 cups" or whatever conversions you want. That, btw, is 28 tbsps.0 -
Don't know what to tell you...I enjoy 2 tbsp of International Delight or Bailey's creamer in my coffee every morning. Well worth the 70 calories for my taste buds!
Agree on the Baileys 35 cal. per tablespoon.0 -
Homemade coffee creamer recipes
14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)
Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.
French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup
Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste
Chocolate
2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)
Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract
Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract
Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup
Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract
Coconut
2 teaspoons coconut extract
Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping
Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract
Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract
Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract
Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract
Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup
Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract
Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract
Hazelnut
2 teaspoons hazelnut extract
Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract
Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract
Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt
Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg
Toasted Almond
2 teaspoons almond extract
Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.
If you want really creamy creamer, use heavy cream instead of milk in your base recipe.
You'll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.
Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!
Oooh..... the salted caramel one sounds divine! I am putting caramel syrup on our grocery list!!
ETA: To OP: I use heavy creamer in my coffee. Good fats to start my day off right! 50 cals/TBSP. You can add a dash of stevia or I had a few drops of agave nectar to taste. 0 -
Homemade coffee creamer recipes
14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)
Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.
French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup
Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste
Chocolate
2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)
Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract
Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract
Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup
Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract
Coconut
2 teaspoons coconut extract
Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping
Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract
Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract
Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract
Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract
Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup
Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract
Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract
Hazelnut
2 teaspoons hazelnut extract
Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract
Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract
Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt
Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg
Toasted Almond
2 teaspoons almond extract
Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.
If you want really creamy creamer, use heavy cream instead of milk in your base recipe.
You'll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.
Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!
Most definitely going to try these! 0 -
Thanks for the awesome recipes they all sound great. I make a lot of things myself but I've given up on coffee creamer. I usually use almond milk and stevia. I get headaches from coffee mate or ID. Not sure what it is in them, but I eliminated the creamer and it alleviated the headaches. Thanks for the tips!0
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