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White stuff for my coffee?

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  • White stuff for my coffee?

    I don't tolerate uncultured dairy.

    I also don't tolerate coconut.

    Almond milk does not make fuzz for lattes and it tastes like dirt.

    That leaves me with soy---which I actually tolerate well and have drunk for years and years.

    I'm not giving up my lattes.......

    Any other ideas? Any decent brand of almond milk?

  • #2
    Black? Buy some actually good coffee and you won't know the difference
    My chocolatey Primal journey

    Unusual food recipes (plus chocolate) blog

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    • #3
      Milk of magnesia
      Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

      Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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      • #4
        Originally posted by fuzzylogic View Post

        Any other ideas? Any decent brand of almond milk?
        Make your own.
        How to Make Almond Milk | Wishful Chef
        Much better than the naff storebought stuff
        Every time I hear the dirty word 'exercise', I wash my mouth out with chocolate.

        http://primaldog.blogspot.co.uk/

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        • #5
          Originally posted by peril View Post
          Milk of magnesia
          lol. that coffee would certainly provide explosive energy.
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          • #6
            This. Macadamia Nut Milk
            Making adventure out of this thing called life

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            • #7
              Have you tried MimiCreme? It's made from cashews.
              MimicCreme Non-Dairy Creme Substitute
              --Trish (Bork)
              TROPICAL TRADITIONS REFERRAL # 7625207
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              • #8
                You know. If it it's a latte fix you're after, I discovered a weird thing about stevia.

                Which you may also dislike or not tolerate, but just for general info:

                If you get the white powder stevia- not the green, so it's been processed, but also not any kind of blended brand, just pure white powder stevia- and add it to coffee and ice and blend on ice crush? You'll get this wicked hyper-foam effect. I have no idea WHY, some random chemical difference between stevia and sugar, I suppose. This does not work with splenda, or with honey, or with anything else that a pastry chef friend of mine determinedly tried out just to see what was going on. You don't even get that crazy foam effect from milk. Only creams- high fat sheeps, cow, or goat's milk- whip up more. Even full fat coconut milk doesn't do it. Soy milk either.

                So if you just want foamy coffee, try it out. It would have to be iced lattes, but it is that time of year anyway.

                BTW- if you like matcha lattes, it's also great for those.
                Getting my Grok on in the Pacific Northwest.

                "C is for cookie, that's good enough for me."
                "Cookie is a sometimes food."
                "Sometimes cookie monster eat APPLE instead of COOKIE. Sometimes eat CARROT."
                -Cookie Monster, partially reformed sugarholic

                "

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                • #9
                  Have you tried heavy whipping cream? It's mostly fat, like butter. Tolerable?

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                  • #10
                    Originally posted by fuzzylogic View Post
                    I don't tolerate uncultured dairy.
                    How bad is your intolerance? If it's only mild, try RAW creme fraiche. You'll have to find a farm near you, but it might be well-worth the drive and money.

                    The stuff Bork posted looks promising, too. I've seen it at Whole Foods, but haven't tried it. Might be worth a shot!

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                    • #11
                      I second the creme fraiche rec. There's also clotted cream, though I'm not sure how it differs. Any kind of Whole Foods-type food store will carry creme fraiche for sure. Helps if you're in a decent-sized city, but I haven't found it hard to find at all.
                      Getting my Grok on in the Pacific Northwest.

                      "C is for cookie, that's good enough for me."
                      "Cookie is a sometimes food."
                      "Sometimes cookie monster eat APPLE instead of COOKIE. Sometimes eat CARROT."
                      -Cookie Monster, partially reformed sugarholic

                      "

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                      • #12
                        I was thinking creme fraiche might work too.

                        Is it just uncultured cow's milk you don't tolerate? Have you tried goat or sheep's cream?

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                        • #13
                          I would give up coffee altogether if I had to give up cream. Black coffee is not an option. Sub-par cream replacements are not an option.
                          Sandra
                          *My obligatory intro

                          There are no cheat days. There are days when you eat primal and days you don't. As soon as you label a day a cheat day, you're on a diet. Don't be on a diet. ~~ Fernaldo

                          DAINTY CAN KISS MY PRIMAL BACKSIDE. ~~ Crabcakes

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                          • #14
                            Originally posted by tresa
                            I'd just keep your soy cream, and mark it in the 20% column
                            As a daily habit, this would probably not be a good idea. Unfermented soy is no bueno.

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                            • #15
                              If you can tolerate butter this is what you need:

                              Recipe: How to Make Your Coffee Bulletproof...And Your Morning Too | The Bulletproof Executive

                              It is delicious!
                              Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.

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