By in Food

What Do You Use in Your Coffee?

Well let's put aside the prospective comments of a few...

1. I don't drink coffee.

2. I'm a real (man/woman/whatever). I drink it black.

Getting back to the question: what do you drink in your coffee? Some put skim-milk in it, some 2% milk, some whole milk, some half-and-half, and so on up butterfat lane.

Personally, I prefer at least half-and-half. I don't feel coffee has to have a certain color. That's not why I use it. I use it because it doesn't destroy the taste of the coffee as the low fat additives do (at least in my opinion). I do add it because it substitutes for table sugar (milk sugar replacing it) and it adds a creaminess, knocking off the edge of acidity as well. I don't mind the calories.

In fact, the primary reason for eating is not to impart health, or tantalize taste buds. It is to stoke the furnace, to provide the fuel -- yes, the calories of energy -- needed to empower our bodies.

What, and WHY do you (if you do) use an additive in your coffee (yes, if you drink the stuff)?


Image Credit » Pixabay https://pixabay.com/en/background-black-coffee-business-2847957/

You will need an account to comment - feel free to register or login.

Comments

MegL wrote on November 23, 2017, 8:55 AM

I use whole milk but I enjoy it with double cream when I have some. We also use real butter or coconut oil or real lard for frying.

VinceSummers wrote on November 23, 2017, 9:06 AM

At one time, "purists" knocked coconut oil really hard. And lard? Unmentionable. But, frankly, is any of it as bad as hydrogenated vegetable oil? I highly doubt it. In fact, I highly doubt any foodstuff found in nature is better replaced by human-modified "food" products.

Kasman wrote on November 23, 2017, 2:55 PM

Straight black coffee is too bitter for me - even the mild varieties. I don't drink coffee often but when I do it's with whole milk or, like MegL cream if it's available (and sugar - calories don't bother me either! emoticon :smile:

MegL wrote on November 23, 2017, 4:08 PM

I would agree. Years ago in the UK, companies started really pushing margarine, claiming that butter caused heart attacks and making out you were being selfish by using butter! Now they have "found" that butter is better and that lard and other solid oils don't form transfats which many cooking oils do. Transfats and hydrogenated vegetable oils are very bad for you.

lookatdesktop wrote on November 24, 2017, 10:05 PM

I put half and half in mine, sometimes or canned evaporated milk, or even flavored coffee creamers, refrigerated and sweet so no need to add sugar. I like hazel nut, and lately I have considered a new Reese's International Delight. Yummy.

VinceSummers wrote on November 25, 2017, 7:57 AM

I forgot about canned cream. Really, to me, the taste of canned cream in coffee is superior to everything short of half-and-half. Perfectly acceptable.