coffee creamers

[socaligirl714]

i am missing my different premade coffee creamers...

I now use HWC, Cinnamon.. sometimes it tastes amazing sometimes its bitter... cant always get it right

Does anyone make creamer ahead of time for the week?
im wondering how it would come out if i mix cinnamon, HWC, Vanilla, Sweet n low to make a creamer for the week instead of mixing each coffee and getting different results

[sya_unit]

I don't make mine ahead of time. But I always use the same measuring devices. 1 shot glass of HWC, 1/2 shot glass (it has lines) of my sugar free torani syrup (right now I am digging white chocolate, but vanilla, chocolate, peppermint, etc have been used). I think they have a cinnamon that you might try. If not, start measuring the cinnamon. 1/8th tsp, etc. so you know when it turns bitter on you.

[socaligirl714]

I need to measure.... I got bored so I mixed hwc, cinnamon, vanilla, sugar free caramel davinci, sweetnlow.. cant wait to try it in our coffee...

[picklepete]

For 16 oz. mug, my usual is 4 tbsp coconut milk and 2 tbsp syrup (e.g. Torani toffee or butterscotch). I don't know if it really matters, but I blend the two before sticking the mug under the brewer.

[watcher513]

Here's something else to try if you like cinnamon in your coffee and you are the only one drinking from the pot or other people like it also. I used to put ground cinnamon in the coffee grounds but putting too much can be an overflow problem since it can clog up the filter.

Now, I take a cinnamon stick, put it on a small paper plate, fold it in half so the cinnamon stick is covered and carefully hit/bash it with the butt of a knife (or a meat tenderizer would work). The folded over small paper plate is so it doesn't fly all over the place when hit. Just enough to bust it up a bit. It'll turn into long skinny pieces, then just break them into 3 pieces. I then put them in a small container with a lid and when I make coffee, take one piece out and put it in the grounds (we all like it).

I then just use 1 T. of hwc in my 16 oz. thermal container of coffee and sweetener to taste.

[socaligirl714]

Originally Posted by picklepete

For 16 oz. mug, my usual is 4 tbsp coconut milk and 2 tbsp syrup (e.g. Torani toffee or butterscotch). I don't know if it really matters, but I blend the two before sticking the mug under the brewer.

How is coconut milk? I bought somw yesterday does it make coffee creamy?

Originally Posted by watcher513

Here's something else to try if you like cinnamon in your coffee and you are the only one drinking from the pot or other people like it also. I used to put ground cinnamon in the coffee grounds but putting too much can be an overflow problem since it can clog up the filter.

Now, I take a cinnamon stick, put it on a small paper plate, fold it in half so the cinnamon stick is covered and carefully hit/bash it with the butt of a knife (or a meat tenderizer would work). The folded over small paper plate is so it doesn't fly all over the place when hit. Just enough to bust it up a bit. It'll turn into long skinny pieces, then just break them into 3 pieces. I then put them in a small container with a lid and when I make coffee, take one piece out and put it in the grounds (we all like it).

I then just use 1 T. of hwc in my 16 oz. thermal container of coffee and sweetener to taste.

I have some cinnamon sticks going to have to try that... The coffee is just for me & the hubby we both love cinnamon

[socaligirl714]

My experiment came out okay... Going to have to tweak it a little

[lterry913]

I don't see why you couldn't make it up ahead of time...I have seen other post about that exactly...I personally blend one shot davinci's vanilla, 1tbs coconut oil,and 1 tbs heavy cream with coffee in my magic bullet type blender...makes a mock latte type drink...yum...leave room in blender cup for it to foam up.

[spoiltmomof2]

try using extracts. They work better for me than Torani or DaVinci syrups.

[Dottie]

My son will drink a quart of the sugary sweetened stuff a week when he's home, so I decided to make a sugar free one and he loved it.
I used 1 quart of half and half and mixed in 1 cup of torani sugar free salted caramel syrup one week, the next I used 1/4 cup s/f peppermint syrup and 3/4 cup s/f chocolate for a chocolate peppermint flavored one (the peppermint syrup is very strong, that's why I used so much less).

I know a lot of people don't like to use that much artificial sweetener, so start with 1/2 that and adjust as you go.
My son's preference is VERY sweet - as he described it: I like it to taste like liquid icing

[picklepete]

Originally Posted by socaligirl714

How is coconut milk? I bought somw yesterday does it make coffee creamy?

Yup. It's definitely not the same thing as heavy cream but I prefer it. Works great for hot cocoa too.

[ravenrose]

I adore Hood Calorie Coundown chocolate milk in my coffee. One cup of coffee a day, so the carbs don't overwhelm me at 1 per quarter cup of the chocolate milk, even if you use a lot like I do!

[Nikki2777]

Dottie,
That sounds wonderful!

Nikki

[sweetpoison]

To me using Coconut milk or almond milk is like using nothing...not even creamy ......

[Dottie]

Real coconut milk, not the "coconut milk beverage" is very creamy

[Passion68]

A head's up cinnamon has carbs in it.

[catne]

but cinnamon is mostly fiber, so the net carbs are extremely low...important if you're using large quantities or counting all carbs very carefully, but negligible for most people's usage.

It comes out to about .7 carbs per teaspoon. Which is a LOT of cinnamon. Most people would not use anywhere close to a full teaspoon of cinnamon in a cup of coffee (that would be a very strong red-hots taste!) You'd be more likely to use a "shake" of cinnamon which could be as little as an 1/8 of a teaspoon.

[rubidoux]

Originally Posted by sweetpoison

To me using Coconut milk or almond milk is like using nothing...not even creamy ......

ITA, feels like pouring water into my coffee. Blah.

Originally Posted by Dottie

Real coconut milk, not the "coconut milk beverage" is very creamy

I haven't tried this, is it less carby than HWC?

My preference is HWC, but I never liked the sweetened stuff in my coffee. Coffee is about the only thing I naturally like without sugar. Now I really wish I liked it just plain black. It would be nice to really enjoy it without any calories at all.

[reddarin]

Originally Posted by rubidoux

Now I really wish I liked it just plain black. It would be nice to really enjoy it without any calories at all.

Black coffee is an acquired taste. But you can acquire it. Just drink it. You won't like it at first but within 7 days you'll wonder why you ever sullied good coffee with any sort of cream or sweetener.

One thing about drinking it black, though, is that bad coffee tastes really bad. And overcooked coffee is horrible.

Up until about 20 years ago I never drank it black. Couldn't stand it. But a guy I worked with challenged me to try it black for 7 days. I was a convert within 2 or 3 days.

I use HWC since going HFLC and now NK for the extra fat but I still prefer a good cup of black coffee.

[rubidoux]

Originally Posted by reddarin

Black coffee is an acquired taste. But you can acquire it. Just drink it. You won't like it at first but within 7 days you'll wonder why you ever sullied good coffee with any sort of cream or sweetener.

One thing about drinking it black, though, is that bad coffee tastes really bad. And overcooked coffee is horrible.

Up until about 20 years ago I never drank it black. Couldn't stand it. But a guy I worked with challenged me to try it black for 7 days. I was a convert within 2 or 3 days.

I use HWC since going HFLC and now NK for the extra fat but I still prefer a good cup of black coffee.

Ugh. I have tried a couple of times and always resort to diet coke after my first cup. Right now I'm in a little groove of getting studying done at Starbucks and enjoying my two venti coffees w HWC. . But that's coming to an end on march 1, so I think I'll give it a try then.

[reddarin]

Yeah, you have to muscle through it. It is worth it

[watcher513]

Originally Posted by catne

but cinnamon is mostly fiber, so the net carbs are extremely low...important if you're using large quantities or counting all carbs very carefully, but negligible for most people's usage.

It comes out to about .7 carbs per teaspoon. Which is a LOT of cinnamon. Most people would not use anywhere close to a full teaspoon of cinnamon in a cup of coffee (that would be a very strong red-hots taste!) You'd be more likely to use a "shake" of cinnamon which could be as little as an 1/8 of a teaspoon.

When I looked it up on the nutrition site, it said 1 teaspoon was 2 carbs with 1 fiber for a net of 1 carb. IF you used a whole teaspoon in coffee grounds when you made a pot of coffee, it would clog the filter and you'd have a mess. True, it would be way too 'hot'. A couple of shakes isn't much at all.

That is the reason I started breaking up a cinnamon stick. A tiny piece thrown in with the grounds gives great flavor. It breaks up lengthwise then you just break it in thirds or half and you have a very little piece.