Thanks for the ideas! Definitely will be adding coconut oil to my coffee with almond milk. Almond milk alone was not enough. I have made my own using extracts and almond milk with sweetened condense milk but that is still using to much dairy and sugar.

i've heard of coconut oil before but i just put in 100ml of cashew milk to neutralize the bitterness. there's also sugar free creamers on the coffee mate brand, but i've only tried the hazelnut flavor.

I was a flavored creamer junkie and heavy coffee drinker. I made the switch to black coffee two weeks ago and haven't looked back. We had Folger's Classic Roast on hand and when I had my first sip, I made a face because it was so bitter. However, after asking friends for advice, I learned that salt or cinnamon could take away the bitter. I now add cinnamon to the grounds before brewing and the bitterness is gone. I bought some Starbuck's morning blend and do not need the cinnamon. I really enjoy my black coffee now. I also learned that the higher quality coffee the better, 100% Arabica Coffee isn't bitter whereas others are. The other benefit for me and now being a black coffee drinker is that I don't drink nearly as much, 2 cups in the morning and one in the afternoon, whereas before I drank a morning coffee-pot (not a typo) and 3 cups in the afternoon. lolol

Silk Almond milk creamer works for me, there is a tiny bit of sugar in it so that satisfies me.

Hello, I am French,
Please be indulgent with my English :-)
I suggest you a nice solution, a flavored coffee in which it has been added ingredients to change the original flavor. Coffee can either be flavored directly by the roaster after cooking coffee or when it is prepared in a cup at home or at a coffee shop

https://thefitnutblog.wordpress.com/2017/03/19/my-starbucks-drinks/ check out my blog post on Starbucks drinks! All low cal, no added sugar, and vegan

I use a vanilla protein powder with almond or cashew milk.

sylvia270 wrote: »

I also add a little cinnamon and sometimes a mix of spices such as cinnamon, cardemom, nutmeg. They are usually marketed as cake spice or something along those line but it is always a mixture of those spices and a couple of others. Cinnamon also has the health benefits such as regulating blood sugar, cholesterol and anti-inflammatory properties.

Yum, I have done cinnamon and vanilla extract, but I love the sound of the mixture of these flavors, I am going to look for something like that in the spices area today! Thanks for the idea

Old thread, sorry.

I was you! For 35 years. May I kindly ask why you drink decaf? I now used to make my Matcha Tea in the morning. It's not that strong, it digest the caffeine slower into the blood. It's a daily ritual and I really enjoy the ME time in the morning. I drink from time to time an espresso after a meal or before training sessions. No sugar, no oil, no cream. Just straight ..... maybe it's easier for me because I don't consume sugar at all ( a bit of fruits ). Good luck - you will find a way that suits you. It takes about 2-3 months to change a habit profoundly. Some do it right away, others go step by step. You'll get there - I'm sure!

mebelfanti wrote: »

Does anyone have any creamer substitutes that do not require refrigeration? I have my coffee at work and we are not allowed to keep things in the office fridge long term. Remembering to bring coffee creamer every day is just not worth the hassle.

time to quit. or fire the boss.

Hi! This is my first time posting on the forums. I'm very serious about my coffee and mostly brew Starbucks French Roast and typically had it with organic half and half. My chiropractor shared this genius method with me that makes coffee taste great and helps avoid dairy. Brew hot coffee, place in a blender (or use and immersion blender), and add half Tbsp. to a full Tbsp. solid coconut oil to the hot coffee. Blend briefly. (Cover blender cover with a dish towel to be safe.) It blends up like a latte and tastes great!

1. There are a lot of awesome options here. I especially encourage spices (cinnamon, nutmeg, allspice, cayenne, turmeric) and extracts (vanilla, literally every nut, make your own with vodka) as great flavors
2. Having good beans makes a huge difference in acidity, which is why people add milk in the first place. Research brewing styles helps also
3. And now my added bit: I'm currently on low fodmap and the only sweetener really allowed for me is maple syrup, which was a nice surprise because a month ago (pre-low fodmap, lots of loose stools) while on a trip to Burlington I discovered that drinking full fat lattes with maple syrup (aka a Vermont Latte) made coffee MUCH easier on my stomach. I normally only have matcha with honey and no coffee except on some weekends, but I work a couple of weeks every year as a travel nanny and always allow myself as many caffeinated beverages and I feel I need to keep up with the kids (3 and 6). After that trip I switched to one matcha with honey and one coffee with 1/2 T maple syrup (preferably "dark amber" or "grade b"). Now on low fodmap I rely on a plain matcha plus an iced coffee with 1/2 T maple syrup to get through my day with enough energy. I have been tested for lactose intolerance, dairy allergy, and both are negative; I also usually see improved symptoms with one glass of stove-top heated warm milk if I have an upset stomach. If you suspect dairy is an issue for you I HIGHLY recommend getting tested for both the allergy and the tolerance. They also just started offering A2 milk in the USA a couple years ago and I've heard anecdotally that it is great for people who have neither issue but struggle with milk.

Sorry for the essay, I hope it helps!

mermaid1890 wrote: »

1. There are a lot of awesome options here. I especially encourage spices (cinnamon, nutmeg, allspice, cayenne, turmeric) and extracts (vanilla, literally every nut, make your own with vodka) as great flavors
2. Having good beans makes a huge difference in acidity, which is why people add milk in the first place. Research brewing styles helps also
3. And now my added bit: I'm currently on low fodmap and the only sweetener really allowed for me is maple syrup, which was a nice surprise because a month ago (pre-low fodmap, lots of loose stools) while on a trip to Burlington I discovered that drinking full fat lattes with maple syrup (aka a Vermont Latte) made coffee MUCH easier on my stomach. I normally only have matcha with honey and no coffee except on some weekends, but I work a couple of weeks every year as a travel nanny and always allow myself as many caffeinated beverages and I feel I need to keep up with the kids (3 and 6). After that trip I switched to one matcha with honey and one coffee with 1/2 T maple syrup (preferably "dark amber" or "grade b"). Now on low fodmap I rely on a plain matcha plus an iced coffee with 1/2 T maple syrup to get through my day with enough energy. I have been tested for lactose intolerance, dairy allergy, and both are negative; I also usually see improved symptoms with one glass of stove-top heated warm milk if I have an upset stomach. If you suspect dairy is an issue for you I HIGHLY recommend getting tested for both the allergy and the tolerance. They also just started offering A2 milk in the USA a couple years ago and I've heard anecdotally that it is great for people who have neither issue but struggle with milk.

Sorry for the essay, I hope it helps!

I love the name "Vermont Latte" and it sounds AMAZING!!!!!!!!!!!