I’ve been thinking of ‘solving’ the creamer issue for myself lately and then I saw Hoffman’s video. What do you swear by?
Heavy whipping cream.
Why?
It lasts forever in the fridge and it isn’t hydrogenated oil that will clog your arteries with transfats.
Heavy whipping cream in coffee is such an indulgent game-changer. I thought, how could it be that different from half-and-half? But it truly is something special.
This is what got me on my breve latte kick. I did keto and started drinking lattes with only heavy cream. SO HEAVY, but allowed on keto, and also keeps you full. Eventually switched to breve (half and half instead of straight cream/lard).
Oh god yes. The heavier the better. I go to the restaurant supply stores so I can get the super-heavy-duty 40% cream. None of that weak-ass 36% water.
That’s weapons-grade heavy cream.
Same. Heavy cream crew.
Christmas treat.
This is the way
My gem? Drinking coffee black.
Black coffee >>>>> anything with sugar and/or creamer
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…
Maybe try with a bit of milk. If you enjoy black coffee why go for something unhealthy like creamer?
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…
Most creamer is a bunch of crappy additives thrown together. Get a bunch of syrups and cream or barista oat milk instead.
heavy cream has very few carbs, making it a purposeful choice in many diets
it’s extremely fatty though so you really shouldn’t use it super often if you have it in coffee
There’s a number of recent diets that prefer fat over carbs.
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.
I just like a bit of oat milk, though I usually drink lighter roasts black.
btw, go for the second dub… worth it.
For a video featuring so much of his disgust I was kind of hoping it was nothing but slurps. Maybe next time.
Try Hames Joffmanturn on captions for best reults.
International Delight sweet cream 🤤
Cinnamon Toast Crunch Coffeemate.
Just a little bit (or a lot, you do you), supplement with unsweet coffeemate or half and half to preference of cream vs sweet vs strong coffee.
You’re welcome.
Bailey’s cream liquor
Creamy beige.
The best choice
The breakfast of champions!
I like Silk’s soy creamer. Original flavor is preferable, but vanilla is still better than anything else. Starbucks’ soy (they only have vanilla), Coffee mate, international delight, etc are all too sweet for me (even, maybe especially the sugar-free varieties). Oat milk is too high in sugar content, almond creamer doesn’t have the right texture. Half and half or milk are okay, though I feel like it masks or neutralizes the nuttiness of my favorite roast.
I try new stuff when I can, and usually switch to something pumpkin spice flavored in the fall, but I always settle back on Silk soy creamer. 🤷♀️
Same for me. Of the plant based creamers I’ve tried it is the only one that has a nice creamy quality without any coconut milk in it. I can’t stand coconut milk in things that aren’t supposed to taste like coconut. Plus soy milk is one of the more sustainable and nutritious plant milks.
I’m an iced breve latte man. Espresso + half & half instead of milk.
Omg I worked at a cafe/bakery/restaurant and made a breve latte on a whim. I’d never even heard of it before, it was just like “Hmmm I like whole better than 2%, I wonder what half and half would be like.” Blew my fucking mind dude. Made one for a friend with like a teaspoon of sugar and she didn’t believe me when I told her I didn’t use creamer lmao. Breve ALL DAY.
Half and half > Oat Milk > preferred sweetened creamer> whole milk.
That’s MY preference personally. I’ll use whatever is available, but personally if I had a choice, these are my options.
High quality coffee with 1/2-1 oz of half & half is the best thing there is. Lattes are good but I don’t love the idea of drinking 8-12 oz of milk with every coffee. If I’m drinking diner swill I might add a little sugar, but any other time it’s black or a touch of half & half
HUMAN MILK
Preferably from the tap.
Just wachted this. Always find it entertaining when he does these kinds of videos
@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.
butter snd black pepper!
@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 ;)
Butter is fine in my experience. How much did you put in there? You only need a tiny bit.
Ewww… I won’t downvote you because I’ve already placed myself on the block to take the hits by mentioning butter in the first place but I really want to.
Cultured butter it is, then. It adds some extra funk. I bet you will love it. 🫶
I tried it once, and never again. It was awful. Haven’t even told my SO because this is too shameful to admit
makes confused Australian noises into flat white
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.
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.
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!
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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).
whole milk if I use any at all.
