I’ve been thinking of ‘solving’ the creamer issue for myself lately and then I saw Hoffman’s video. What do you swear by?
@qwet I came here looking for the freak who said “butter” so I could mash the downvote button but I can’t find him. Go ahead and downvote me in his stead because that idea simply deserves it.
Butter is fine in my experience. How much did you put in there? You only need a tiny bit.
Ewww… I won’t downvote you because I’ve already placed myself on the block to take the hits by mentioning butter in the first place but I really want to.
I didn’t know there was a coffee community here and now I’m not so sure I wanted to know
None, ew.
Heavy whipping cream.
Why?
It lasts forever in the fridge and it isn’t hydrogenated oil that will clog your arteries with transfats.
Oh god yes. The heavier the better. I go to the restaurant supply stores so I can get the super-heavy-duty 40% cream. None of that weak-ass 36% water.
Vanilla.
