What do you use in your coffee?!

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.

I will use one single serving of the International Delight french vanilla creamers and either Splenda or Truvia to sweeten. The creamer is all of 35 calories, so not too big of a tax on my calories for the day, but I typically only have one cup of coffee.

I agree the Torani syrups are also good options, and I was using their sugar free syrups when I wanted to go completely sugar/calorie free. They have some great flavors too.

Unsweetened vanilla-flavoured almond milk.

sunnybeaches105 wrote: »

Bourbon

I love this but only in really sweet light coffee so not a good sub for whatever.

So, having disclosed that - Starbucks made something in the winter called "butterscotch latte". It was tooth-rotting, headache-inducingly sweet, like sweet enough to throw someone into a diabetic coma, unbearably sweet, yuck. I got a tiny cup of this and put into it, not our usual Maker's Mark, but a scotch 12 year whiskey and it was one of the best things I have ever tasted in my entire life. Like magic.

Half and half or heavy cream, 1tbsp. I drink 4-5 16oz mugs of coffee daily. I make it fit. Coffee is my favorite food.

sunnybeaches105 wrote: »

Bourbon

Bahaha. While I do put booze in my coffee, sometimes, I typically drink it black.

If you feel like you need something sweet, but don't want to continue using your creamer or have decided it's not worth fitting into your daily calorie goal, you could try adding protein powder, which I always use to help my meet my protein macro (something I struggle with). I typically make an iced coffee, whole milk, and protein powder shake as an afternoon snack. I would not want this first thing in the morning, personally, because I do not like sweet coffee for breakfast, but if you're used to having creamer it might work. Protein powders are often very sweet.