Coffee Creamer

I use super creamer sweet cream. It's like 40 calories for 2 tbsp or 60g.

You could try reducing by a half T per month until you are down to one T.

I use 6 g sugar, 1 teaspoon half & half, and 60 grams 1% milk for 59 calories in my one cup of coffee, and then I switch to tea, for which I need only 3 g sugar and 1/4 t H&H.

The Dunkin Donuts near us keeps messing up my partner's order and recently gave him an iced coffee with caramel. OMG THAT WAS SO GOOD. I recently bought Ghirardelli's caramel syrup realizing this was probably a terrible mistake. One serving of 40 grams is 110 calories. I was hoping to start with 1/4 serving, but no, I need the whole 40 grams. Fortunately, I do prefer it in iced coffee, and my AM coffee is hot, so I will keep that as is, plus a few shakes of cinnamon. I'll have the iced caramel coffee as a rare afternoon snack.

LeeDahlen38 wrote: »

The killer in Coffee sweeteners isn't as much the Calories.... It's the Sugar.... Take a Look!
It's kinda like Milk. Everyone has their own preference. Whole, 2%, 1%, Skim? But look at the labels.. The Sugar is the same..... So I enjoy the Whole milk, and Ditched my Coffeemate for WM in my coffee.
#Cheers

Of course all milk has the same sugar. It's naturally occurring lactose, not added sugar. The process of making it 2%, 1%, or skim just involves removing fat, which has an impact on the calories. If someone is looking to reduce their calories, low-fat milk might be a better call.

OP, you could try low-fat milk instead and see if you like it.

Also, many higher-quality coffees are less bitter. It might cost you some more (not sure what you're drinking now), but you might want to try different brands to see if you can get by with less creamer/sweetener.

I'm not fond of the creamers I have tried. Tastes too chemical and sweet to me. I do love creaminess in my coffee though, so I add Califia brand oat milk to my coffee or any other brand of oat milk I can find. Usually my mug is about 15% oat milk 85% coffee. I prefer the milky texture and taste to pair well with the already wonderful bitter coffee flavor rather than replacing it with a sweetness.

Also yeah, I HIGHLY recommend a high quality coffee. The natural taste of the coffee is what I like building around. If you're drinking low quality coffee that tastes like a watery ash tray, I recommend investing more into a good brand. If you're more excited for the creamer than the coffee, then I imagine It's more like a dessert ritual than a wake up ritual. I only say that because sugar puts me to sleep.

No one likes to change the things they already like. But, you will eventually like whatever you get used to. Switch to 1% milk and pretend you are back in the Army and that is all you can get. You'll eventually love it.

Most regular coffee creamers are calorie dense...because cream is calorie dense and the flavored varieties also have sugar.

I used to drink coffee with creamer...a long, long time ago when I was in college and living with my roommates. My wife (then girlfriend) introduced me to quality coffee rather than the swill I was drinking with my roommates. Good quality and fresh beans that are also ground fresh right before brewing.

The roast also makes a difference. We primarily drink a medium roast and our favorite beans are sourced from Tanzania or Columbia. My wife will occasionally pick up a dark roast which is too bitter for me to drink black and for those occasions I just cut it with a bit of half 'n half. We get most of our coffee from local coffee shops...most of them do their own roasting. Certainly more expensive than anything you just grab in the coffee aisle of the grocery store, but worth every cent. Mind you we have a cup or two of coffee in the morning, and that's about it. It would get outrageously expensive if we were drinking coffee all day long or something.

My favorite is 1/4 cup unsweetened soymilk blended with 1 tbs protein powder, stirred in to coffee. My coffee is either maxwell house (ok) or cafe ole (better). Protein powder varies in flavors and brands. For some reason, I'm ok with a flavored coffee pod brewed 2x to make 16oz with 1/2 sweet n low black in the afternoon. In the morning, my protein blend.

I swear, I only learned this year that creamer is a thing that is actually commonly used on a daily basis. I think it's perhaps more of an American thing?

Have you tried just regular milk?

I just started making my own iced coffees at work and when I weighed my creamer amount it ended up being 200 calories! I definitely do not want to waste that many calories on my coffee. I think I am going to try swapping for vanilla almond milk instead.