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- cross-posted to:
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This is the first time I’ve heard of creamer and everyone seems to be shitting on it.
I guess I haven’t missed much.Are there good ones? And do many people actually use this instead of milk?
Or is this just another one of those american culture things that us foreigners will never understand?Shit’s terrible. If you like coffee with cream and sugar you can put this garbage in your cup and have a chemical stew that resembles cream, sugar and some sort of flavor like “french vanilla” (which isn’t).
I’m sitting here like “tf is a creamer?”
It’s “cream” that is mostly sugar and flavor other than cream. Most of them are also non-dairy, hence why the first cream is in quotes. The word “creamer” generally refers to the non-dairy cream substitutions for coffee.
I honestly thought they were holding a container of little chocolates before I read the comments
Can 2 girls share 1 creamer?
Only if they get a new cup for it.
#OnePumpOneCream
Get your throwing bagels ready.
Coffee creamer is bizarre. It makes everything you add it to taste sweet, oily and industrial yet it’s so popular in some cultures that it’s considered a no-brainer.
whats an alternative that we should be using instead?
Milk
Heavy cream / whipping cream works great
I’ve noticed different coffees blend better with different creamer flavors. And if you only add a little bit it takes the edge off the bitterness
Sweet and oily is like 2/3 of an american’s diet
How dare you. We also like salty and “cheese”.
NEW!
Coffee mate® Salty Cheez
I discovered creamer recently, I honestly don’t get it. It tastes awful and why not use actual cream or milk in coffee than this thing ?
Creamer is shelf stable.
So is milk powder and sugar.
Sugar addiction and convenience culture AKA laziness.
I think a good approach is to only use it as a light sweetener, I only pour about 5g-10g of creamer into my lattes. Coffee mate’s Hazelnut creamer is the only flavour I tolerate, the rest taste too synthetic.
I use plain creamer and it sweetens it up a bit but the bigger thing to me is it thickens it up ever so slightly giving it a much better mouth feel.
The 3 options for regular coffee, commonly found in the US: heavy cream, half&half (50% milk & 50%heavy cream) , non-dairy creamer
I think most people use “half and half” in their coffee. Nondairy “creamer” is basically corn syrup solids and coloring. Its nasty.
I use like less than a tbsp of coffee creamer for coffee.
The flavour is so artificial that any more will make me feel sick. It just tastes like soap.
Many coffee creamers also taste terrible, I’m very surprised at the popularity of them overall.
I get a specific kind that I can bear and I put a very small amount and it works for me. I don’t like milk. Black coffee is okay but I do like it with creamer more.
Just a splash of oat milk for me, thanks.
Back when I regularly drank coffee, I’d use a bit of this kind of stuff. A splash.
Still way, waaaaay too sweet.
Switched to a half gallon of wholefat milk in the fridge, used a splash of that instead.
Much better.
…
Most Americans I’ve known seem to think they like coffee, when what they actually like is a milkshake with notes, hints, suggestions of coffee.
One former roommate of mine thought it was completely normal for ‘a cup’ of coffee to be 1/3 coffee and 2/3 this kind of pictured coffee.
I remember actually vomiting one time I mistook her cup of coffee for mine.
I spent 6 months in Italy. I spent another 6 months in Jamaica. I spent another 6 months in 5 different European countries. I’ve had really fuckin bad coffee everywhere.
Imagine gatekeeping caffeine
If it tastes good it is good!
Well I proudly proclaim myself to be a part of #CreamerNation. And on a completely unrelated offtopic note I love International Harvest.
I love International Harvest.
