Killingly ([info]idiolatry) wrote in [info]cheapvegan,
@ 2008-03-27 22:02:00
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Current mood: hungry

Coffee creamer!!
Alright... I know there's got to be a few coffee fiends out there besides myself. I'm having some trouble finding a good creamer for my coffee. All i've found is Silk and personally I think it changes the flavor of the coffee way too much for my taste. I used soymilk now and again but it doesn't seem to taste right to me much either. On top of that, it's not very eh portable. So what do you guys do when you go out for coffee? Drink it black? Do you know of any kind of portable coffee creamer? I just want something I can stick in my purse for those moments when I need coffee on the road (i'm not a fan of drinking it without creamer).

Any and all advice is MUCH appreciated!!


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[info]robiewankenobie
2008-03-28 02:25 am UTC (link)
i am obsessed obsessed obsessed with hazelnut milk. it's thinner than regular milk, and i'm not big on hazelnut flavoring, but the milk is awesome in coffee. you can always get a stainless steel coffee cup, and put the milk inside until you get your coffee. it should stay fresh for a number of hours if the cup is descent quality (the double walled ones are best).

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[info]dazedpuckbunny
2008-03-28 05:59 am UTC (link)
I second hazelnut milk. I was just going to post that!

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[info]robotrobotlove
2008-03-28 02:29 am UTC (link)
i learned to drink coffee black, by adding less & less cream. it makes things a lot more convenient- i can get coffee (& enjoy it) anytime, anywhere (pretty much, except i'm picky about coffee.)

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[info]eatdirt
2008-03-28 02:31 am UTC (link)
i use almond milk, it makes it deliciously creamy.

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[info]sprinklebell
2008-03-29 06:17 am UTC (link)
I second this. It's delicious.

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[info]mmmallard
2008-03-28 02:32 am UTC (link)
There is this stuff called Mimicreme, but it wouldn't be portable. You could try it for at home, though.

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[info]this_bird
2008-03-28 02:46 am UTC (link)
Coconut milk!! Soo good in coffee. I carry mine with me sometimes in a little tupperware container, like the midget ones pictured here:

http://www.x-consultant.com/beverage.htm

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[info]cupcake_tattoo
2008-03-28 05:07 am UTC (link)
I can't believe I'd never thought of this, or heard of it before.

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[info]laceyslostlove
2008-03-28 02:40 pm UTC (link)
i do this every day. lite coconut milk. it's the best option.

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[info]reallybadnews
2008-03-28 03:14 am UTC (link)
If you want to carry something around, maybe one of those sealed single-servings of soy milk--like this? I didn't like soy in my coffee at first but I grew accustomed to it. The addicted part of my brain didn't like change.
If I get coffee out, I just get it from someplace likely to have soy milk because I can't stand it black.

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[info]mi_nion
2008-03-28 03:30 am UTC (link)
At work I used coffemate powder, it vegetarian, not vegan because it does use milk derivatives.

At home I use rice milk that I boil and then make the coffee in my coffee press. On days when I am really productive I get up early enough to make coffee at home and bring in my travel cup.

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[info]cupcake_tattoo
2008-03-28 05:09 am UTC (link)
I'm having the hardest time converting to drinking black coffee.
Up till now I'm drinking it with soy milk from cafes (pretty much all cafes have soy milk now) but I don't like having too much soy and i'd really rather drink it black. i need sugar though.

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[info]res_judicata
2008-03-28 12:22 pm UTC (link)
I know it's all personal taste and all, but have you tried less acidic coffee? I know that the more acidic the coffee, the yuckier it is to those unaccustomed to drinking it black.

Love your icon, btw.

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[info]laceyslostlove
2008-03-28 02:41 pm UTC (link)
the darker the roast, the less acid.

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[info]res_judicata
2008-03-28 03:00 pm UTC (link)
I meant black as in no cream and sugar, not its roast.

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[info]laceyslostlove
2008-03-28 03:43 pm UTC (link)
you were talking about low acid coffees??

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[info]laceyslostlove
2008-03-28 03:44 pm UTC (link)
again, you were talking about had someone tried less acid coffees; i was stating that though most aren't labelled this way; the darker the roast of the coffee beans; the less acid there is in the brew.

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[info]cupcake_tattoo
2008-03-29 12:25 am UTC (link)
thankyou.
generally when you buy espresso from a cafe, you don't really have a choice in which beans they buy! how would you know which are more acidic anyway?

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[info]melodyisageek
2008-03-28 05:41 am UTC (link)
I learnt to love black coffee! Very rarely, I'll throw some vanilla soy/rice milk in to cool it down quickly, I just grew accustomed to the taste. I've never liked cream anyways, even before I cut out dairy I'd only add skim milk to coffee.

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[info]forrest303
2008-03-28 06:01 am UTC (link)
I use the PLAIN silk...

gotta admit the coconut milk is a DAMN good idea. Never thought of it...

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[info]beargarden
2008-03-28 06:29 am UTC (link)
i usually drink my coffee black with sugar.
sometimes i'll throw some plain soymilk in with some vanilla extract.
it's not really convenient when you're out and about though, haha.

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[info]mo_bheatha
2008-03-28 12:13 pm UTC (link)
I am another one who went the black route. At one time, I never thought I'd ever drink my coffee black, and now I can't imagine drinking it any other way!

I hope you find something you like. :-)

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[info]res_judicata
2008-03-28 12:19 pm UTC (link)
Drink it black.
It took me about a month to wean off of creamer and sugar. I first cut out sugar...dealt with that for a couple of weeks and finally got used to it. Then I finally cut out creamer...it was unpleasant at first, but I kept at it and a week later I was addicted. I can't imagine drinking it with cream+sugar again.

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[info]darkhorse43
2008-03-28 12:26 pm UTC (link)
I just drink it black. Makes things a lot easier and is zero calories.

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[info]radandi
2008-03-28 04:23 pm UTC (link)
hempmilk. nice and creamy and tasty. i make lattes with it at home.

but when i drink coffee out i just drink it black. its usually more expensive to get soy in it and not as tasty.

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[info]renagrrl7
2008-03-28 10:46 pm UTC (link)
I don't drink coffee too often, and when I do, it's at home and I just add some soymilk or just sugar.

But, as far as your predicament goes, have you tried powdered rice or soy milk, like Better Than Soy or Better Than Rice? I would think it would work fairly similarly to powdered creamer...

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