Sure, drinking coffee black is what most coffee enthusiasts would say is the best way to drink coffee. I like the marriage of coffee and milk, but not to overpower the coffee taste of course, but just enough to mask the bitterness and add a creamy texture. I like to enjoy my coffee rather than just drink it for the sake of fueling the morning drag.
With that all said, though, I do believe most of my unhealthy sugar intake is from coffee creamers. I always convince myself that if I just use the liquid creamers and no straight sugar, then it’s considered compensating. Not at all, infact, I’m probably taking in more sugar than I should.
One day, I ran out of creamer and was just too lazy to go to the store. I didn’t even have milk! I did, however, have a carton of heavy whipping cream for some alfredo sauce I was planning to make from scratch. Coffee takes precedence over anything else, so homemade coffee creamer it is!
Heavy whipping cream makes the best creamer because it already has the creamy texture and taste. To top it off, it froths quickly and enhances any additives you put in it. You literally mix anything with heavy whipping cream to make your flavored creamer, but, for the sake of lowering my sugar intake, I use sugarfree syrups.
I make my sugar-free, low carb, home-made creamer with a classic hazelnut sugar-free syrup, heavy whipping cream, a spash of vanilla extract, and nutmeg. Everything added to the whipping cream are all “to-taste,” so add a little at a time until your desired taste. Below is the recipe:
If you enjoy this recipe and lattes, check out my other latte recipes.