What do you use in your coffee?!

I use regular sugar and half and half. My coffee is something that I plan for on a daily basis in my calorie count. I know other people change this up, but for me, it is worth it.

I like it black, have never liked it sweetened. Back when I first started drinking it I added lots of milk and years ago when I decided to transition to black (I thought it seemed more adult when I was around 25) I just gradually reduced the amount of milk I used. Nothing wrong with using milk, however, or even a small amount of creamer or cream or sugar -- typically it should not be enough to pose an issue (way less calories than some of the coffee drinks at Starbucks, etc.).

Usually just 1 splenda packet/cup. Occasionally I will add some SF Hazelnut syrup, but not frequently.

I put a small teaspoon of homemade caramel in my coffee with a splash of caramel creamer.

Sometimes I make protein coffee and add protein powder. Black coffee just doesn't taste good to me.

You probably won't like my suggestion, either, as it doesn't add much in the way of flavor, but I use unsweetened flax milk with added protein. The brand is Good Karma and they sell a vanilla flavor as well, which is pretty good. I like the suggestion of the Torani syrups, too - those are pretty good and will give you some sweetness.

mestout946 wrote: »

I'm trying to move away from my delicious vanilla coffee creamer to a more healthy alternative so I don't have the calorie/sugar/carb guilt after my fourth cup everyday.

I bought unsweetened vanilla almond milk and sweetened with Stevia but it's just not the same and I can't get used to it.

So I thought I would pose this question other all of you!

Thanks in advance.

I have learned to enjoy coffee black. I used to drink it with lots of sugar and cream, to the point people would joke about having coffee with my sugar. I looked at the calories and decided I would try coffee black. At first I didn't really like it, but then I realized that without all the sugar and cream I could actually taste the coffee, and taste the difference between different coffee types. Now I can appreciate how different beans from different places and different roasts each have their own character. I missed that completely when I buried the flavor of coffee with sugar and cream.

Black. Have you tried using quality beans and making your coffee with a French press or aeropress? Sometimes I'll make homemade vanilla hazelnut milk and add that.

I like mine black. I only drink Dunkin Donuts k-cups French vanilla or Hazelnut (my favorite) at work and home. I accidentally took a sip of my husband's coffee (with sugar) and had to spit it out, dreadful!

mestout946 wrote: »

I'm trying to move away from my delicious vanilla coffee creamer to a more healthy alternative so I don't have the calorie/sugar/carb guilt after my fourth cup everyday.

It depends on what you mean by healthy. Since you mention calories, sugar, and carbs, I'll offer a suggestion. I also loved coffee creamer, but the calories were too high for me to justify. I tried milk alternatives, and used unsweetened cashew milk for a while along with sugar free flavoring. But the cashew milk didn't lighten my coffee as much as creamer did, so it was only a tolerable solution.

My grocery store began carrying the Walden Farms flavored coffee creamers. They contain no dairy, calories, sugar, or carbs. I have tried the hazelnut and mocha flavors. While they aren't the same as the flavored coffee creamers I used to use, they are a good compromise for me. The creamer goes right to the bottom of my coffee mug instead of mixing with the coffee as I pour, so I've learned to stir as I pour. They are thin and watery at room temperature, but thicken significantly when refrigerated, so I don't use it straight off the shelf - I make sure it is cold before the first use.

Unsweetened Original Almond Milk, I use to drink the Vanilla and/or the regular Original, but now I find that too sweet. If Unsweetened Almond is not available, straight up Black. It will take a couple weeks, but your taste buds will adjust.

Going camping this weekend, so probably Baileys ....normally though just black.

If you like chemicals in your coffee (like me, LOL), and don't mind a chocolate flavor, I use half a packet/envelope of Nestle fat free cocoa mix in 1 huge mug of coffee. I add a few drops of chocolate flavored stevia as well. One envelope is 20 calories total. I do agree with others, super duper good quality black coffee is fantastic.

Really good coffee I can drink black, but I'm drinking mediocre coffee lately so usually a little half and half and 2 tsp sugar. Sometimes soy or almond milk. Keep in mind soy milk can separate if the coffee is high in acidity.