<p>Fat free half & half?</p>
<p>Oh</p>
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<p>I think I will stick to 2%.</p>
<p>Baileys, or its like.</p>
<p>From a diet and nutrition standpoint, you are much better off with real half ‘n half than with fat-free half n’ half. That’s true of almost every “fat free” food item. They replace the fat with sugars and carbohydrates. The irony is that sugar and carbohydrate is converted to stored fat in the body.</p>
<p>Evaporated milk. I travel with it.</p>
<p>I had been using skim milk (that’s what we have in the fridge). But lately I’ve been trying to drink it black when I work from home… all morning I keep adding a little more coffee, heating it up. I’ve wondered if that’s a health concern.</p>
<p>I use evaporated milk too. Tastes like cream, but a little smoother. You can keep many in your pantry and don’t run out of it unexpectedly like you do with cream.</p>
<p>One thing, regardless of taste…look at the ingredients of things called “creamers”. Powdered, or liquid, sweetened, If it’s not half and half, soy, or milk, it is probably primarily made up of partially hydrogenated soybean oil. Now that’s gross, mixing that with artificial flavors and chemicals to make it taste like cream. If you look at the ingredients, and see that…it will make it taste worse. </p>
<p>colorado_mom, I don’t think there’s a problem with heating and reheating (if it’s not in a plastic cup), but I thought health wise, they were saying it was better to put cream/milk in your coffee than not.</p>
<p>My H drinks his coffee black but I need my cream! 
I only use half and half in my one cup a day. Those flavored creamers taste artificial and strange to me.</p>
<p>Well, I’m glad to know that I’m not the only one who thinks the flavored creamers taste bad. Being a newer coffee drinker I was buying a different flavor every time hoping to come upon something that tasted good with little success!!! Yet it seems other people are perfectly happy with the mainstream stuff!</p>
<p>The sweetened condensed milk and/or evaporated milk are an interesting idea. I think I will get a couple small cans of evaporated to keep in the pantry for those times when you run out of the dairy stuff.</p>
<p>abasket, if you like ‘flavored’, maybe you should try a few flavored coffees. I don’t personally like them but a lot of people love them!</p>
<p>I’m with Idad on half and half. I’d rather drink it black than use those fake creamers. I find them all disgusting, and much less healthy than the real thing. I’ve tried almond and soy milks, and find the taste pretty horrible, too.</p>
<p>If you ever buy coffee “out”, you might try an lb from your favorite shop. If that doesn’t help, it may be your coffee maker. The water has to be hot enough & come into contact with the beans long enough to make good coffee.</p>
<p>I do buy flavored coffee - have a place where I can buy the beans and grind and buy as much or as little as I like - which is probably why if I buy flavored creamer, I only want a “vanilla” flavor if anything - because I DO like the flavored coffees. Currently drinking “Michigan Cherry” - delicious!</p>
<p>Branching out a bit from the creamer, I am also kind of funny about my sweetner. My favorite is to buy the Sugar In The Raw packets - may sound weird, but it’s like a “cleaner” sweet than white sugar. Again, I don’t feel one packet a day will kill me.</p>
<p>Coffeemate powder ingredients, from their web site:</p>
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I’m guessing the metallic taste comes from the aluminum.</p>
<p>No-can -do, on the flavored coffees & creamers. Bleck.</p>
<p>My husband and I split a 12-cup pot each morning… we grind the beans…Columbian Supremo or French Roast … and drink it barely black. No sugar.</p>
<p>Black, otherwise it does not taste like coffee, it is cream with coffee. I love to add tons of un-sweetened Ghirardelli baking chocolate (nothing added, no cream), turmeric for more bitterness and a bit of honey or Agave. I cannot use sugar, do not like the taste of it in coffee. I know my way is pretty strange. Do not try!!!</p>
<p>BLACK. Only commies adulterate their coffee with foreign substances. ;)</p>
<p>(clearing throat…) Note the original post here - there is no convincing the OP that coffee is better black!!! The thread IS about creamer and flavoring!!! :)</p>
<p>My super secret recipe…I slice open 2 real vanilla beans to expose the pulp, put them into a small (pint?) Ball jar and then add sugar. Let it sit for a few weeks, shaking the contents every so often. The sugar takes on the NATURAL vanilla flavor and is absolutely delicious in coffee (with or without real dairy product). </p>
<p>Also tastes great on fruit, in hot chocolate, tea…or in case of PMS…just plain from the spoon ;)</p>