Ordering a coffee is such a personal thing. With the popularity of coffee shops as it is, many have developed a very specific way in which they take their coffee. I am not much of a coffee drinker, largely because I don’t drink caffeine since I am not willing to get withdrawal headaches again. I do, however, enjoy a cup of decaf every so often as I consider it a hug from the inside. As a result, I have limited knowledge about the various forms that are out there these days (bulletproof, pour over, flat white, Americano, etc) and insist upon ordering a medium at Starbucks rather than their naming scheme, which I still can’t remember.
One thing I know for sure is how much I enjoy adding cream to my coffee. In the past, I used to drink skim milk in my coffee until I discovered the beauty of half and half. The density. The color of the coffee when added. The flavor. The richness. The creaminess. The taste.
According to CalorieKing, one tablespoon of half and half has zero sugar, 15.7mg calcium, 19.5mg potassium, 0.4g of protein, 1.1 grams of saturated fat and only 19 calories. The question is: how much will you need to use?
In the past I used skim milk to lighten my coffee. It never matched in the delight of cream: A somewhat watery consistency with a gray-ish/ brown-ish hue. And while I was saving on the fat, since there was none, there was sugar in the milk. As the fat in milk goes down, the sugar in it increases. Take a look the next time you are in the milk aisle at the supermarket.
Where do you draw the line on taste versus nutritional value? What would you genuinely enjoy more…especially if it was your last one?