Skip to content
  • Register
    • We are pleased to announce that as of March 4, 2025, an updated Rich Text Editor has been introduced in the MyFitnessPal Community. To learn more about the changes, please click here. We look forward to sharing this new feature with you!

    Please help me make my coffee tasty again!

    2

    Replies

    • Posts: 11,118 Member
      Unless it's been tricked out (camouflaged) with a bunch of chocolatey, creamy, sweet goodness, it just tastes like sad bitterness to me. I don't even drink coffee. :p

      Good quality tea doesn't need any enhancement, IMO.
    • Posts: 515 Member
      edited February 2018
      Lots of good ideas. Mostly I just like a small - tablespoon's worth - amount of half and half. On the odd day I want it sweeter, I've been adding VitaFiber. It's an IMO sweetener that I bought to use making my own protein bars. 1 tsp has 10 cal. Carbs are 4 but fiber is 3 so that only counts as 1 net carb.
    • Posts: 3,777 Member
      I put cinnamon and a little dark brown sugar in the brew basket. Not sure what you're cutting down on, but this makes my day!
    • Posts: 17 Member
      I added caramel premier protein this morning!!!
    • Posts: 1 Member
      I use a small amount of the yummy flavored international delight creamer (usually french vanilla) and then add Unsweetened Almondmilk which is only 30 cal/C
    • Posts: 18 Member
      Don't know where in the world you are but here in UK we have Wetherspoons, their coffees are first class.

      You can make your own using the same bean as they do, they use Lavazza Beans (Rossa) can be found somewhere like Amazon, blitz the beans up fresh daily, and put in your coffee machine or cafetiere (the thing with the whizzy-woo bar that goes up and down),

      Approx. 2 heaped 'ground coffee scoops' per mug if you like it strong, or in teaspoons thats about 5,

      Try that it doesn't need anything else doing to it :smiley: imo one of the top coffee beans out there!
    • Posts: 3 Member
      edited February 2018
      I blend pitted dates and unsweetened almond milk in a blender. The dates provide fiber, natural sugar, and the almond milk gives it a creamy whipped up consistency.
    • Posts: 2 Member
      International Delight - Carmel Macchiato Sugar Free 20 Calories
    • Posts: 894 Member
      I drink my coffee iced now. I make it into a protein coffee, which sometimes I do drink hot on the weekends, for hot, I mix everything but the coffee first, pour some into mug and fill with coffee. It will make two large, or three decent sized mugs.

      1 cup organic vanilla almond/cashew milk, or 1/2-1 cup low fat milk, (sometimes milk mixed with half and half)
      25 grams vanilla protein powder
      15 grams chocolate protein powder
      1T Splenda

      I top this off with cold coffee in a 26 oz travel tumbler. With the almond/cashew milk it is 195 calories, 10 carb, 5 fat, 32 protein, 8 sugar. I use optimum nutrition protein powders so that is the info with those. I basically drink this all morning as breakfast.
    • Posts: 894 Member
      DisneyVeganLove wrote: »
      fd92qf0q124j.jpg
      Cinnamon is my go to. 15 calories per tablespoon for creamer


      I was looking at these creamers yesterday. Are they good? As creamy as half and half?
    • Posts: 9,520 Member
      wazette2 wrote: »
      Hi there! Looking for ways to make my coffee tasty again!! I am pretty frugal with my calories but I am tired of my coffee not tasting like the tasty treat it once was. Please help this coffee lovin momma out!!

      What exactly did you change, and why??

      I just add a bit of flavoured creamer to my coffee and that's it.
    • Posts: 330 Member
      I have 16 ounce glass in the morning made with 2 cups of low fat or skim milk and 3 tablespoons of creamer. It is worth it to me. Plus I get protein from the milk I use.
    • Posts: 10,130 Member
      lois1231 wrote: »
      I have 16 ounce glass in the morning made with 2 cups of low fat or skim milk and 3 tablespoons of creamer. It is worth it to me. Plus I get protein from the milk I use.

      16 oz. glass (that means it holds 16 fl. oz., right, not that the empty glass weighs 16 ounces?)
      2 cups of milk (2 cups = 16 fl. oz., so glass is now full)
      3 Tbsp. of creamer (seems a waste, as 3 Tbsp of creamer and/or milk are going to overflow and run down the sides)

      And, personally, I prefer my coffee to actually have ... some coffee.
    • Posts: 1 Member
      I loved hazelnut creamer but when I started tracking, it was a lot of calories and sugar. Have slowly transitioned to using premier protein drink (vanilla) with a little bit of trivia in my coffee.
    • Posts: 4,571 Member
      iowalinda wrote: »
      Has anybody tried putting PB2 powder in coffee or tea? Just wondering how that would taste :)
      Yeah. I love peanut butter. I love coffee. But there's a reason peanut butter coffee flavoring never became a thing.
    • Posts: 1,177 Member
      I just take it black. Like my soul.
    • Posts: 894 Member
      nataliemacrn wrote: »
      I loved hazelnut creamer but when I started tracking, it was a lot of calories and sugar. Have slowly transitioned to using premier protein drink (vanilla) with a little bit of trivia in my coffee.

      I hear that the caramel one is very good in coffee. Next time I buy some I'm going to get the caramel.
    • Posts: 7 Member
      Add a bit of ground cinnamon to the grounds before you brew...so yummy! I can drink my coffee black this way, or add a tiny bit of cream.
    • Posts: 697 Member
      Sugar and cream, Folgers crystals. It's low calorie.
    • Posts: 2,577 Member
      Bailey's Creamer.
      Worth the calories.
    • Posts: 5 Member
      I use 4 ounces of fat free milk and Torani sugar free coffee syrups. 44 calories if you count the brewed coffee.
    • Posts: 142 Member
      I used to absolutely require a full tablespoonful of sugar and used half & half in my coffee. Then we got a real espresso machine: https://www.amazon.com/Breville-BES840XL-Infuser-Espresso-Machine/dp/B0089SSOR6/ref=sr_1_2 and I find that actually frothing/steaming whole milk correctly makes the milk itself sweet enough I actually enjoy coffee sugar-free now! So I eliminated the sugar completely, and reduced my fat from half & half to whole milk simply by making better coffee. It's really amazing how much having a good machine can do for making good coffee! We had been using a cheaper machine that supposedly made espresso, but it simply didn't do the job correctly. It made a pretty cup of coffee, but it does not compare to the coffees made in the new machine.
    • Posts: 371 Member
      I agree with the posters that said good quality coffee beans and proper espresso extraction. I haven't read every post but if you have one of these machines and use it properly (not a pod machine, a real espresso machine) the coffee will be amazing even with skim milk. Look for one second hand if you can't/don't want a new one - they are very expensive new but 2nd had are a lot cheaper.
    • Posts: 25 Member
      Heavy cream is my go to as of late. I also use half/half. coffee is the start to my day so I Prefer to enjoy it!
      Sometimes I add 1/2 tsp of sugar but not always.
    • Posts: 7 Member
      Same boat here Mama.
      I've recently been cutting out many, many foods in order to (lose weight) figure out cause of intense, disfiguring eczema and food allergy symptoms. Naturally, dairy was on chopping block, which eliminated my two choice creamers. I will not, can not, give up my morning coffee.
      I have tried a dozen brands or so of non cow dairy creamers, also trying to be conscious of things like sugar content, "naturalness" in the ingredients, etc.
      Hands down, Silk vanilla soy creamer has been the best in terms of flavor AND creamy consistency, and is widely available around here.
      I second the suggestion of Torani sauces. Of course, some caloric gain, so I use it when I'm craving a bit more sweetness (usually if I'm super tired like Sunday AM after overnight shift.) I DO add plain old sugar to my coffee too, shoot me ;)

      Have you considered goat milk? Caloric load is similar to cow milk I presume, but in terms of my own digestion, goat is much favored over cow.

      In the end, I just accept that my morning addiction to coffee cuts into my daily calorie limits. I have cut down on coffee. I have found if I need caffeine later in the day I go for a Coke Zero. Didn't care for Pepsi version, odd since I prefer Pepsi.
    • Unknown
      Unknown
      This content has been removed.
    • Posts: 6 Member
      I use coldstone sweet cream creamer...2 tbsp. Just about every breakfast I log has the obligatory 1 cup of coffee, with 2 tbsp of the creamer. Sometimes I switch it up to the (overnight) cold brew pods (omg it's soooo good). That's 12 oz of water, with the pod, in the fridge overnight. Those get 3 tbsp of the creamer and it tastes heavenly. For me, this early morning treat is wonderful, and it works just fine within my daily limits.
    • Posts: 1 Member
      Try sugar free coffee creamers, like french vanilla, hazelnut or Italitan cream.
    • Posts: 77 Member
      Silk unsweetened vanilla almond milk, stevia, & a sprinkle of cinnamon
    • Posts: 196 Member
      If you want to avoid the chemicals in creamer, this site has some good options, using condensed milk as a base.

      http://www.mrshappyhomemaker.com/homemade-coffee-creamer-over-20-flavor-varieties/

      I have learned to really enjoy my coffee black (with some stevia), because I realized how many of my calories could get sucked up with creamer. It's all about the quality of the coffee, for me. Really, really flavorful coffee, black, is now something I can truly savor.
    This discussion has been closed.

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Quick Links

    Categories