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Feb 6, 2004 12:10 PM

uses for Coffeemate besides adding into coffee

  • w

I like this non-dairy coffee flavoring "creamer". I know it's probably made from wierd chemicals and whatnots, but I wonder besides putting it into coffees, can I use it for baking? Like say flan or custards? If eggs are added, wouldn't it set anyways? The creamer can be used in place of milk.

Any opinions?

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  1. Well, personally I don't condone this kind of behavior, but I can say that my MIL incorporated it into all kinds of things ("creamy" mushroom sauce, icings for cakes, etc.). IMHO, this was never very successful, but my MIL makes the Cake Doctor look like Charlie Trotter, she takes so many short cuts. So, it's hard to know what the cause was of the blech taste. Plus, I don't much care for Coffeemate, so there's that as well.

    Since she never makes anything from scratch, I don't think I've ever tried anything where she used it in baking, so not sure how well it would translate there.


    1. Or maybe a Panna Cotta. I am not so sure that it would be tasty, but it would be interesting.

      1. Personally, I'd use it for caulking--but then, I've never liked the taste. I'm a tea drinker, and it just doesn't go.

        I'd hesitate to just use it as a type of reconstituted powdered milk, as it's really an "edible oil product," primarily made from palm kernel oil and thus may behave differently. In some ways it may be more stable--that is, less prone to curdling.

        That said, go to Coffee-Mate's recipe site at:

        The recipes get pretty creative and that way you won't have to wing it completely.

        1. I must have phrase my questions wrong. I meant to ask opinion about using Coffeemate as a baking ingridents. I didn't ask what people's opinion of Coffeemat is. Some of the replies I've gotten thus far are not only unhelpful, but somewhat hurtful. Is the intention to make me feel inferior for liking the stuff?

          5 Replies
          1. re: Wendy Lai

            Well you did say "any opinions," and surely you know what the concensus opinion of CoffeeMate must be here. I don't think that the intention is to make you feel inferior but certainly you have offered the opportunity for a laugh at the expense of CoffeeMate if not of yourself. I actually remember not minding the taste of the stuff before I found out what it's made of.

            That said, if you sprinkle it in small amounts over a lit match or other flame it burns up in a little sparkling flashy cloud, like pixie dust or something.

            1. re: john clark
              SuzyInChains (was Suzanne)

              "I actually remember not minding the taste of the stuff before I found out what it's made of."

              That would be (from
              Corn syrup solids, vegetable oil, sodium caseinate (a milk derivative), dipotassium phosphate (moderates coffee acidity), sodium aluminosilicate, mono- and diglycerides (prevents oil separation), artificial flavor, annatto color.

              Is that so bad?

            2. re: Wendy Lai

              Sorry, Wendy. I know for my part I was just teasing you a little--it honestly wasn't meant as a personal put-down.

              I don't think any of the remarks were aimed at you. They were a bit of leg-pulling, as Coffee-Mate is something of a maligned convenience product. On the other hand, Nestle makes millions from it, so a lot of people use it and like it.

              I recall some years back that Nestle put a series of coffee mate recipes in some women's magazines, but I did not save any of them.

              The best I can recall it that it can be used (reconstituted if it's powdered) in place of light cream/coffee cream/half and half--which, after all, is what it's supposed to imitate. I think it can be used in place of milk in some things--but remember, the fat content is higher than milk, so the behaviour may be different.

              I'd start with things that use light cream in small amounts, then work my way up as I became more familiar with how it behaves.

              I found the recipe below for a creamy basil-tomato sauce using Coffee Mate. It'll be a starting point.


              1. re: Colleen

                Thanks Colleen for your links and remarks. I appreciate the considerable amount of thought you gave to this question.
                I guess I should have known that given the highly educated taste buds in this forum, they will of course look down on Coffeemate. I don't even drink this stuff that often. I just bought a bottle while it was on sale and wondered if there are other applications.

              2. re: Wendy Lai
                JK Grence (the Cosmic Jester)

                Wendy, keep in mind that Chowhounding is all about what *you* think tastes good. I'm not a big fan of Coffeemate, but then, you're talking to a guy who thinks that cream and sugar should only be used to mask the flavor of crummy coffee.

              3. When Girl Scout camping once, I discovered that we didn't have enough milk for the muffins planned for breakfast. One of the Leaders (me) had a stash of Coffee Mate in her cooler, and I measured the Coffee Mate out and had the girls make the muffins with that. They turned out perfectly.
                I remember when I was a kid making cream of tomato soup with water and adding Coffee Mate to make it creamy, my brother didn't appreciate it, wonder why?