HOME > Chowhound > General Topics >
Are you making a specialty food? Get great advice
TELL US

uses for Coffeemate besides adding into coffee

w
Wendy Lai Feb 6, 2004 12:10 PM

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?

  1. grayelf Jul 11, 2011 05:18 PM

    Not exactly baking, but Coffeemate works just fine if you want to make bubble tea at home.

    1. k
      kmcarr Jul 1, 2011 10:00 AM

      Here's something you can do with the powdered Coffemate.

      http://www.youtube.com/watch?v=yRw4ZR...

      1. l
        lindaboo Jul 1, 2011 09:21 AM

        you can make a desert topping by mixing 2/3 coffee mate with 1/3 milk and whisking until thick.

        you can add a little sugar to taste.

        1. t
          Tom Hall Feb 9, 2004 11:03 AM

          Jeff Bridges added some to vodka in the Big Lebowski to make a White Russian. Not that I would go there...

          1. s
            snackish Feb 8, 2004 05:44 PM

            I have to say I have never tried this idea myself, being a vegetarian, but one year Denny's in Pismo Beach won the Annual Clam Chowder Cook-Off and had to publish their recipe.

            It included non-dairy creamer as some, if not all, of the liquid portion of the recipe.

            But be warned - one website lists the calorie count for this concoction as 624 cals per bowl.

            1. b
              betty Feb 6, 2004 07:24 PM

              25 year or so ago in high school I went to "the city"
              for an art festival with an "ethnic food plaza" and spent my meagre lunch funds on my first piece of sushi and my first shish kabob. I thought the squeeze container on the counter was some sort of sauce I was expected to apply, so sqeezed it on and to my shock and horror it was coffeemate!!!! I was WAY too timid to ask for another one, or for it to be rinsed off, or the bottle labled, so I shook most of it off under some trees and ate it anyway. It was incredible. I have always intended to try that mysterious combination again.

              1. w
                Walnetto Feb 6, 2004 05:46 PM

                I find the flavored versions perfect for giving a touch of flavor and sweetness to yoghurt. I buy plain yoghurt and mix in enough to make it interesting. (I find the sweetened yoghurts too sweet.) A spoonful or two also peps up unsweetened breakfast cereals.

                1. a
                  Amy G. Feb 6, 2004 04:26 PM

                  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?

                  1. w
                    Wendy Lai Feb 6, 2004 03:40 PM

                    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
                      j
                      john clark Feb 6, 2004 03:49 PM

                      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
                        s
                        SuzyInChains (was Suzanne) Feb 8, 2004 01:33 AM

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

                        That would be (from www.coffee-mate.com):
                        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
                        c
                        Colleen Feb 6, 2004 03:55 PM

                        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.

                        http://www.markjcooking.com/recipex.p...

                        1. re: Colleen
                          w
                          Wendy Lai Feb 6, 2004 04:19 PM

                          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
                          j
                          JK Grence (the Cosmic Jester) Feb 7, 2004 10:43 PM

                          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. c
                          Colleen Feb 6, 2004 02:36 PM

                          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:

                          http://www.coffee-mate.com/recipe.asp

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

                          1. w
                            Wisco Feb 6, 2004 01:25 PM

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

                            1. s
                              smokey Feb 6, 2004 12:36 PM

                              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.

                              Smokey

                              Show Hidden Posts