What is coffee creamer and why do Americans use it in coffee instead of milk?

What is coffee creamer and why do Americans use it in coffee instead of milk?

You can check the answer of the people under the question at Quora “what is in coffee creamer

0 thoughts on “What is coffee creamer and why do Americans use it in coffee instead of milk?”

  1. As a French person who has travelled a lot in Europe, the U.S. (maybe Canada) is the only country I know that uses creamer instead of straight up milk. I would say this is because Americans tend to be more comfortable eating processed foods, and tend to favor convenience and speed when eating instead of many Europeans, who take a lot of time throughout the day for meals. Creamer might be appealing because you don’t have to mix milk, flavor, and sugar into your coffee every time. I think many Europeans would struggle to use creamer regularly after reading what’s in the ingredients.

  2. None of the current answers seem to have this right. Non dairy creamers and products like Miracle Whip were originally marketed strongly to emerging Jewish American community. There are strong religious and cultural barriers to mixing dairy foods with meat meals. Even proximity in time, so, you shouldn’t have a dairy dessert after a meat meal.
    Non dairy creamer helped to sell the idea of an after meal cup of coffee with cream or creamer to an audience that could not indulge due to religious barriers. Observant Jews could now have a dessert coffee after a steak meal.
    However, as is often the case in life, the market for non dairy creamers, sandwich spreads and even sandwic…

  3. note: i think the original question was edited, i should have copied it at the beginning of my answer. if i remember right, originally i think it was something more like “what do americans mean when they ask for cream in their coffee” or something like that, not a question specifically about coffee creamer.
    there are a few things that people in america probably mean as a generic term for “cream” in coffee.
    the real cream which is what any other generic “cream” might refer to when someone says, “would you like cream in your coffee,” is literally the fat or cream that rises to the top of cow’s milk after being collected, of course.
    in america, cow’s milk is the default milk type, and by and large it will be homogenized which means it is processed (heated and mixed) which kills pathogens but it also results in the cream being integrated into the milk so it will no longer rise to the top as it does naturally in non-homogenized milk. in the markets, milk is commonly available as whole milk (no fat removed), 2% (part of the fat removed) and skim (all fat removed).
    you may purchase actual cream which is literally the milkfat from milk, but a lot of people use what is called half and half in their coffee, which is half cream and half whole milk.
    other things people generically mean when they ask for cream in their coffee would include regular milk (whole, 2% or skim) or powdered creamers. one more somewhat less common option to use in coffee are soy and nut milks.
    i can’t give you the history of why powdered creamers were invented without googling it but i assume for shelf stability and affordability. or maybe even a way to use by-products. coffee “creamers” are made without dairy (safe for people who can’t tolerate lactose) and are available powdered and even liquid! many are flavored with other flavorings like vanilla or chocolate or caramel.
    so when someone asks if you’d like cream in your coffee, it could mean anything from actual cream to milk to half and half to soy and nut milks to powdered or liquid non-dairy creamers. “cream” is a pretty generic term.

  4. Coffee creamer is, usually, a milk based product. The powdered variety can be kept at room temperature for a zillion years. There are liquid varieties, and while some of those might be okay at room temperature while unopened, they have to be refrigerated after opening. Both types are available flavored with popular flavors like hazelnut, chocolate, or caramel.
    I think that the main draw for a lot of people is the convenience of being able to keep a huge jar of it out on the counter. For a lot of other people, they appreciate the flavors.
    However, there are non-milk based creamers that are wonderful for folks with whey allergies or lactose intolerance. Those are almost always liquid and perishable, and can be either plain or flavored

  5. Milk just waters down coffee, in my opinion. Sometimes that’s what people want, for espresso/lattes for instance. But for regular brewed coffee, I just want to give it a richer texture and flavor without watering it down or cooling it too much. So cream (or half and half) it is.
    “Cream” is high-fat dairy, while “creamer” is basically a powdered form of fat that approximates the taste of real cream. Often it is non-dairy, for people who are lactose intolerant. Because it doesn’t spoil like real cream, it’s often what you find in people’s houses (alongside cans of Folger’s or Maxwell House) who aren’t coffee connoisseurs.

  6. Powdered non-dairy coffee creamer is .. interesting. It has many properties besides being a substitute for milk in American’s coffee.
    It is a fire Exciter. It excites fire very well, thank you so much. It is insidious on how much of a fire Exciter coffee creamer is. It works so well as a fire Exciter that there should be a warning on the labels of all powdered coffee creamers.

    What is coffee creamer and why do Americans use it in coffee instead of milk?

    Exciting.. | Random photo from Google.
    I do not drink coffee, and I am lactose intolerant. I would not know.
    I do not know why Americans do a lot of things. And I am an American.
    < Do not try that at home >

  7. What is coffee creamer and why do Americans use it in coffee instead of milk?

    This is a container of coffee “creamer”. Note on the ingredients list it says “contains a milk derivative”. This is a substitute for milk, cream, half and half, it is a powdered product but can be found in liquid form as well. I use it when travelling on road trips because I don’t like it when someone else fixes my coffee, or when I’m out of half & half at home because it doesn’t spoil. It also is called “coffee whitener” by some. It doesn’t have the taste of the real thing but it does soften the blow of really strong coffee. I have always used this or some form of milk in my coffee. I use it for convenience, although I’m really old school and rarely, if ever, go to such places as Starbucks or Carribou Coffee. Hope this helps. Some of the other answers seem to be from “purists” who would never consider using anything but real cream.


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