What do you use in your coffee?!
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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.
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A pat of salty cultured butter and milk. Don't knock until you've tried it. Salt cuts the bitterness.0
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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.0
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Coffee mate (I know it's not great but I can't stand milk).0
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Going camping this weekend, so probably Baileys ....normally though just black.2
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Just semi skimmed lactofree milk. It doesn't need sweetening.
And good coffee definitely doesn't need flavourings0 -
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.0
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One thing I decided when I started this journey was that I would not give up my coffee with Coffeemate. I did change out the sugar for Splenda but still use the same amount of Coffeemate I have always used. I love my coffee the way I drink it and if it means it might take me a little longer to lose the weight I want to lose or I give up something else to fit it in...so be it! My personal journey was about getting healthier...losing weight...but not feeling deprived while I did it.6
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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.0
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sunnybeaches105 wrote: »Bourbon
This is the ONLY acceptable addition to coffee6 -
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.0 -
I use So Delicious Hazelnut Coconut Creamer. 25 calories for 1 TBSP.
But generally I think you can work in most any creamer/milk/whatever if you keep it to a known serving, can't you?1 -
Unsweetened vanilla-flavoured almond milk.0
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Black. Cut out the milk when I cut out dairy. Took me about 4 days.
Black is the way to go if you really want to taste the coffee rather than all the other junk.1 -
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.
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dopeysmelly wrote: »Black. Cut out the milk when I cut out dairy. Took me about 4 days.
Black is the way to go if you really want to taste the coffee rather than all the other junk.
I cut dairy out for a while awhile back. It didn't take me long to get used to black coffee but now that I am drinking it again, I do add just one cream (I used to do "double double", two cream, two sugar). Part of the problem is there is nowhere to get a good cup of coffee and making it at home isn't always an option.
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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.1
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Milk or half and half. Naturally sweet. Enough for me.0
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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.0 -
Harvey Specter in Suits takes it with a bit of vanilla.0
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