Coffee Creamer?

[Weedygarden]

Levi and little granddaughter came in from school and headed to the coffee pot, made half a pot of Folgers....I do believe they used about 5 sugar cubes each, and some organic Horizons milk dumped into it...then off to play the electric guitar.

I think it is the sugar that gets children started drinking coffee. It helped me. I have seen some adults add a large amount of sugar to coffee.

 

[Pearl]

That was before I had my coffee...

OK!! Let's all be here to help each other! Black coffee matters! I can't even believe I just said that!! We all like coffee, let's enjoy that fact!!

 

[Neb]

OK!! Let's all be here to help each other! Black coffee matters! I can't even believe I just said that!! We all like coffee, let's enjoy that fact!!

BCM

All coffee is black coffee and the rest is optional.

Ben

 

[Pearl]

I think it is the sugar that gets children started drinking coffee. It helped me. I have seen some adults add a large amount of sugar to coffee.

Yuck!!

 

[DrHenley]

I think it is the sugar that gets children started drinking coffee. It helped me. I have seen some adults add a large amount of sugar to coffee.

The first time I tasted coffee, my grandfather poured out a little in a saucer and let me sip it. It was VERY SWEET and tasty.
My grandmother, who didn't drink coffee herself, home roasted the coffee.
I don't think I had coffee again for several decades after that.

 

[Tim Horton]

Trivia...
During WW2 my dad had a group of Cajuns from the Higgins boat works from the Gulf coast working with him at the Seattle ship yards.. For many years he would get a Christmas package of dried hot peppers and local coffee... On Saturdays he would make it hot, strong, and black.. Later I worked with a group of Cajuns out of Lake Charles oil fields who would all drink coffee out of the same thermos bottle at break time. This to keep the next thermos bottle hot for lunch.. I knew what the coffee would be like and they were surprised to see a yankee like it..

 

[RJ2019]

At this point in life, I drink as much coffee as I want.. At home I use an instant mix to include powdered creamer, powdered milk, splenda or equal sweetener, and instant coffee..

Walmart has a ...fat free.. half and half, red carton.
Regular half and half is blue or purple carton..

I also drink a good bit of tea.... One thing that has tasted good this winter has been fruity berry teas with equal and powdered creamer.. I got a variety box of Celestial Seasonings teas.. Things like raspberry, blueberry, black cherry berry, lemon zinger, and a couple other flavors.. I mixed all the unlabeled bags together so you don't know what one you are getting until you taste it.. Kinda fun and good..

Gotta try the Bengal spice with milk or cream in it like Chai.

 

[Magus]

There was plenty of liquor left over after my first wedding. Eventually all that was left was gin.

An acquired taste. Like drinking a pine tree.

Ben

Mix it 60/40 with grapefruit juice, it's pretty good!

 

[joel]

So...Wal Mart (ugh) has not been stocking healthful coffee creamers for awhile, and has actually stopped stocking some of the other healthy products I use. Not sure what's the deal...

I have enjoyed simple coffee creamer that uses just milk and sugar for years...no longer available...and I'm not sure how I can make something similar that is heavy enough and sweet enough. I keep getting thin creamer that doesn't really please the palate.

Do I need to just start milking cows and skimming the cream?

I use whole milk.
But I have drink coffee black, no sugar.
The fake sugar & cane sugar are the bad in creamers.
They are plant based & organic, still bad for you.
But we all do thing that are not good for us.
Honey is full of sugar, so it is not as good as no sugar.
I have a small jar of creamer, for when I am out of milk or it soiled over night.
For the op I think drinking coffee black with no sugar is the answer.
I do not drink, smoke or chase wild women, so coffee with milk & Hot coco with milk are my vice.

 

[LadyLocust]

So...Wal Mart (ugh) has not been stocking healthful coffee creamers for awhile, and has actually stopped stocking some of the other healthy products I use. Not sure what's the deal...

I have enjoyed simple coffee creamer that uses just milk and sugar for years...no longer available...and I'm not sure how I can make something similar that is heavy enough and sweet enough. I keep getting thin creamer that doesn't really please the palate.

Do I need to just start milking cows and skimming the cream?

Have you ever tried Mugolio? I use that in my coffee each morning.

 

[joel]

Have you ever tried Mugolio? I use that in my coffee each morning.

This is a new one for me.

Ask most foragers what mugolio is and they’ll tell you it’s a syrup made by infusing unripe pine cones in sugar. But a quick google search brings up a New York Times article from 2011 that says it originated in the Italian alps and is made from the buds of the mugo pine.

Confused? So was I. After finding an online vendor who also describes it as being made from “pine cone buds,” I’ve decided to attribute the confusion to the language barrier. The syrup is sold by an Italian company and my best guess is that they meant immature pine cones (pine cones at the bud stage?). I’m also guessing the author of the article was a food writer, not a forager, someone who didn’t realize that the term “pine cone buds” is pretty confusing in English.

Originally made from Pinus mugo, you can use any immature pine cone, as well as the cones of several other conifers (fir, spruce, hemlock). Smaller cones seem to deliver more flavor, although I’ve also used larger cones and cut them up to expose more surface area for the infusion. The important thing is that the cones be green. A woody brown cone will not make a delicious syrup.

The recipe is ridiculously simple and almost foolproof. And the syrup is so delicious that once you taste it, you’ll find yourself gathering pine cone buds every spring.

 

[LadyLocust]

This is a new one for me.

Ask most foragers what mugolio is and they’ll tell you it’s a syrup made by infusing unripe pine cones in sugar. But a quick google search brings up a New York Times article from 2011 that says it originated in the Italian alps and is made from the buds of the mugo pine.

Confused? So was I. After finding an online vendor who also describes it as being made from “pine cone buds,” I’ve decided to attribute the confusion to the language barrier. The syrup is sold by an Italian company and my best guess is that they meant immature pine cones (pine cones at the bud stage?). I’m also guessing the author of the article was a food writer, not a forager, someone who didn’t realize that the term “pine cone buds” is pretty confusing in English.

Originally made from Pinus mugo, you can use any immature pine cone, as well as the cones of several other conifers (fir, spruce, hemlock). Smaller cones seem to deliver more flavor, although I’ve also used larger cones and cut them up to expose more surface area for the infusion. The important thing is that the cones be green. A woody brown cone will not make a delicious syrup.

The recipe is ridiculously simple and almost foolproof. And the syrup is so delicious that once you taste it, you’ll find yourself gathering pine cone buds every spring.

Yep, the early green cones. And yep Italians pour it over icecream. The thing is, like most things of good quality, it takes time to make. I think it can be eaten in 4-6 weeks, but the 6 month mark is far better. I actually prefer spruce (flavor) but pine is traditional.