For those of you who know me in real life and not just blog life, you know I HATE STORE BOUGHT COFFEE CREAMER. Recently while listen to an Adam Corolla pod cast, he shared my disdain for coffee creamer, this got me thinking…..How many others share the HATE for store brand coffee creamer, and how many people don’t really know how BAD it is for you?
There are new brands and lines of coffee creamer on the market nowadays touting “natural flavors” and whatnot, but my stance hasn’t changed.
Honestly, my internal red flags go up when I buy Pumpkin Spice Coffee Creamer and neither pumpkin nor spice is listed as ingredients.
Besides natural flavors, there are other ingredients you should be leery of too in your coffee creamer. Specifically, hydrogenated oils and high fructose corn syrup.
Hydrogenated oils are also known as trans fat, and for awhile now the FDA has known trans fat is not healthy for the human body. It wasn’t until 2015 though, when the FDA finally made the decision that partially hydrogenated oils are no longer generally recognized as safe either.
Despite these rulings, there are loopholes that allow hydrogenated oils to be in your food, including your coffee creamer.
High fructose corn syrup is created in a factory using a 7-step process to convert corn into a sweetener. In the conversion process, strains of bacteria known to cause anthrax, food poisoning and used as a pesticide are added to the starch. The end results is a 90% concentration of fructose.
For comparison purposes, honey is roughly 37% fructose.
Even if you find a coffee creamer that doesn’t contain either of these two ingredients, it probably contains one of these:
- Corn syrup
- Artificial flavor (which could be anything)
- Artificial color (again, which could be anything)
AND STILL if your coffee creamer doesn’t contain these, I’m guessing it cost an arm and a leg.
HOMESPUN PUMPKIN SPICE COFFEE CREAMER
Warning- his recipe actually contains REAL pumpkin and REAL spices.
The key to making that happen is the combination of whole milk and cream.
Note – I did not say skim milk or half-and-half or 2% milk or all cream or anything else.
- 1/4 cup whole milk
- 3/4 cup heavy cream
- 1 tsp pumpkin pie spice
- 2 tbsp pumpkin puree this can be real or from a can
- 2 tbsp maple syrup
Combine all ingredients in a small saucepan. Bring to a boil and immediately remove from the heat, stirring often with a flat whisk as it cools to prevent scalding of the milk and burning of the sugars.