A general rule of thumb in choosing your milk: the more fat that exists in the milk, the richer and creamier it will taste. Which makes whole milk the go-to option for most coffee bars. At about 3-4% fat content, it achieves an ideal balance of taste and texture when mixed with coffee.

The simple answer is yes. You can use evaporated milk for coffee creamer. While coffee is good and all, most people may not like it all plain and black. For this reason, there are many options to make it tastier and appealing, such as using evaporated milk, sugar, milk, coffee creamers, and certain syrups.

And that I find condensed milk ideal for enriching coffee because it does so without diluting the flavor of the coffee. My absolute favorite use of condensed milk is in coffee, of course. Hot, or iced, Asians and Europeans have a common love for very strong coffee with little frou frou.

As concentrated milk products, whole, reduced fat, and fat-free varieties of evaporated milk have a higher nutrient content than fresh cow’s milk. Sweetened condensed milk has an even higher calorie concentration. Your answers will help us improve our experience. You’re the best!

Yes, you can use evaporated milk in coffee. But as evaporated milk is concentrated milk with a thicker consistency, you will likely need to use less of it than you would regular milk or many creamers. Additionally, keep in mind that evaporated milk is not sweetened.

Turns out both evaporated milk and condensed milk are lovely in coffee. It can make a rich and creamy substitute for milk and non-dairy creamers.

In fact, the Fontana white chocolate mocha syrups that Starbuck uses has sweetened condensed milk as one of the ingredients. The Starbucks version lacks the nuttiness and aroma of a traditional Vietnamese iced coffee, making it much milder in flavor.

Evaporated milk is shelf-stable cow’s milk with 60 percent of its water content removed while sweetened condensed milk has been modified in a process similar to evaporated milk, but then sugar is added. In both cases, stabilizers and preservatives are added to keep the products safe for shelf life.

Evaporated milk is sweetened condensed milk without any added sugar. Both these shelf-stable products are made with milk that’s had about 60 percent of its water removed, with sweetened condensed milk being—you guessed it—sweetened.

Best Non-Dairy Milk for Coffee

1. Oat Milk. Oat milk has become one of the most popular non-dairy milks to use in coffee drinks.
2. Coconut Milk. Prized for its thick, creamy texture, coconut milk is quickly becoming a favorite dairy alternative for coffee drinkers.
3. Soy Milk.
4. Hemp Milk.
5. Rice Milk.
6. Cashew Milk.
7. Pea Milk.
8. Almond Milk.

Stick to almond milk. Assuming you aren’t allergic to nuts, Dr. Oz notes that almond milk is the healthiest “milk” choice to mix with your cup of Joe. Unlike whole milk, which can make your cup of coffee 180 calories, almond milk will keep your coffee under 100 calories per serving.

Potential Downsides High in Calories. The high number of calories in a small volume of sweetened condensed milk can be either positive or negative, depending on your needs. Unsuitable for People With Milk or Lactose Intolerance. Sweetened condensed milk is made from cow’s milk and thus contains both milk proteins and lactose. Unusual Taste.

The sweetened condensed milk will become more yellowish in color (originally it’s a light cream color) and will thicken (originally it pours well when started with a knife or spoon) but is still safe to consume for some time.

Here are a few practical uses for a leftover sweetened condensed milk: Sweeten tea and coffee by scooping a dollop of sweetened condensed milk into your mug. Try it chilled in iced coffee or tea, too. Drizzle over fresh fruit. It brightens up the tangy and sour flavor of grapefruit really well.

How to Make Sweetened Condensed Milk Step 1: Combine milk, cream, sugar and salt in a saucepan over medium heat; bring to simmer, about 12 minutes. Step 2: Stir and simmer until mixture has reduced by half, about 30 minutes more. It will foam suddenly just before it’s finished. Let the foam subside and transfer to an airtight container.