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.
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).
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.
@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.
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.
@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 ;)
Any of these with a bunch of flavor and sugar are garbage IMHO. Give me black coffee or something with heavy cream or steamed milk. The rest of that junk just covers up bad coffee flavors and is horribly unhealthy
I personally really like Lucerne Irish Cream. Irish cream liqueur is delicious and all but I don't need to be getting drunk at work lmao. This way I get the flavor without the alcohol.
I used to use Silk soymilk creamers but they were out of stock one day and I need milk alternatives so I tried this out. I never went back. It's really good. A little goes a long way.
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
I stick to Lucerne, particularly salted caramel flavor, because it is not nestle owned and is richer and stronger flavor than international delight. Seriously anyone notice ID is like watery now?
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