I’ve been thinking of ‘solving’ the creamer issue for myself lately and then I saw Hoffman’s video. What do you swear by?

    • Busteder@lemmy.worldOP
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      1 year ago

      Same atm, but I’m feeling adventurous so I’ve decided to branch out. I’m thinking heavy whipping cream (thx Bioemerl) with a wee kick of honey to start. maybe see what vanilla extract will do…

        • Busteder@lemmy.worldOP
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          1 year ago

          creamer isn’t exactly unhealthy, its the full context of a persons diet that matters, really. indulgences are the spice of life. Maybe ill try both…

            • xts@lemmy.world
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              1 year ago

              it’s extremely fatty though so you really shouldn’t use it super often if you have it in coffee

                • xts@lemmy.world
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                  1 year ago

                  Eating high saturated fats like those found in heavy cream isn’t a great idea on the daily. It can raise your cholesterol decently which can lead to build up in your arteries.

                  Low carb diets like that are probably fine short term but it’s not something you want to be on continuously due to the fat.

          • starlinguk@kbin.social
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            1 year ago

            Most creamer is a bunch of crappy additives thrown together. Get a bunch of syrups and cream or barista oat milk instead.

  • bioemerl@kbin.social
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    1 year ago

    Heavy whipping cream.

    Why?

    It lasts forever in the fridge and it isn’t hydrogenated oil that will clog your arteries with transfats.

  • HidingCat@kbin.social
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    1 year ago

    Been using oat milk for some coffees (Oatside is awesome), it’s really good.

    For local coffee I’m still using Coffeemate, but looking for alternatives that’s not condensed milk, which is the traditional choice. Trying to de-Nestle my life as much as possible.

    • dandan@kbin.social
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      1 year ago

      Is creamer used in countries that don’t regularly have milk in the fridge? I’ve never heard of anyone using it in Australia, but I’ve also never seen the need when everyone has milk and sugar readily on hand.

      • Dravin@lemmy.world
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        1 year ago

        The ‘advantages’ of creamer as opposed to actual dairy are generally being lactose free (though they do contain casein), longer shelf life, and coming in a variety of flavorings. If you also include the powdered kind then you have the advantage of not even needing refrigeration after opening. I’ve seen many a waiting area or office where they have a can (or tub) of the powdered stuff offered up next to the cheap drip coffee being provided.

        • 🦘min0nim🦘@aussie.zone
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          1 year ago

          I think you just described all the reasons why no one in Australia uses creamer.

          There’s plenty of lactose and dairy free milks if that floats your boat too, without adding flavours, sugar, and who knows what else!

      • boogetyboo@aussie.zone
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        1 year ago

        I think it’s just how they drink filtered coffee. I mean, I’ve drunk my fair share of filtered coffee but with a dash of normal milk and no sugar. So I think adding creamer is a similar approach (although I’m not positive it has sugar in it).

  • acunasdaddy@lemmy.world
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    1 year ago

    Any of these with a bunch of flavor and sugar are garbage IMHO. Give me black coffee or something with heavy cream or steamed milk. The rest of that junk just covers up bad coffee flavors and is horribly unhealthy

  • i11@lemm.ee
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    1 year ago

    Just pure black coffee. Might be healthier for you as well!

  • Pronell@lemmy.world
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    1 year ago

    I prefer simple half-and-half. To me it’s sweet enough on its own to cut down the bitterness, no other sugar needed.

    • woodnote@lemm.ee
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      1 year ago

      Yep, this is my daily go-to as well. Rich enough to satisfy without anything else. I look forward to a splash of cream in my mug each day.

  • CJByrno@lemmy.world
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    1 year ago

    Is creamer used outside of the US? I’m from Ireland and I’ve never seen it this side of the Atlantic, although when I worked in the US it was fairly commonly used instead of milk.

    • ZytaZiouZ@lemmy.world
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      1 year ago

      Ironically my favorite creamer is Irish, although not meant for everyday use.

      St. Brendan’s Irish Cream (liquor)

    • AnUnusualRelic@lemmy.world
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      1 year ago

      I don’t think I’ve seen any here in Europe either. In the US I’ve always been convinced it was chalk powder diluted in something unspeakable. But apparently it’s just fat and sugar, which makes it a very typical product I suppose.

  • rouxdoo@kbin.social
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    1 year ago

    @qwet I came here looking for the freak who said “butter” so I could mash the downvote button but I can’t find him. Go ahead and downvote me in his stead because that idea simply deserves it.

      • rouxdoo@kbin.social
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        1 year ago

        @qwet
        Yea! There you are. But you missed the right spice - US Navy guys swear by salt not pepper (obviously, Naval coffee is dredged from the bilge). Thank you for showing your true colors so I can ridicule you ;)

  • Lucidlethargy@sh.itjust.works
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    1 year ago

    The answer is Chobani sweet cream for anyone who enjoys creamy sweetness. I use only a tiny bit with milk and espresso for crazy good lattes.

    Other creamers, especially sweet ones, gross me out. I’ve never tried heavy cream, though… I’m kind of afraid that will awaken something in me, and make me quite round as a result.

  • generalEdo@lemmy.fmhy.ml
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    1 year ago

    We started using this dairy-free vanilla almond creamer. I am not sure if the name but can update when home. It is very tasty.

    Edit: I am so embarrassed and should have known it was Silk. Oyvey!

    • jb007gd@lemmy.one
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      1 year ago

      By any chance have you noticed it curdling at all in your coffee? We tried a non dairy creamer and it tasted good but it curdled a little bit. I think there was even a warning on the label that said it could do that.