What Are You Putting in Your Coffee?

Here is a list of common coffee drink additives along with their approximate calorie counts per serving. An ounce of creamer is about 2 tablespoons, while a “free pour” can often be 2 to 3 times this amount:

Creamers:

Heavy Cream (1 oz): ~100 calories

Whipped Cream (1 tbsp): ~52 calories

Half-and-Half (1 oz): ~40 calories

Whole Milk (1 oz): ~19 calories

2% Milk (1 oz): ~15 calories

Oat Milk, Unsweetened (1 oz): ~15 calories

Soy Milk, Unsweetened (1 oz): ~10 calories

Skim Milk (1 oz): ~10 calories

Coconut Milk, Unsweetened (1 oz): ~6 calories

Almond Milk, Unsweetened (1 oz): ~5 calories

Sweeteners, syrups and toppings:

Caramel Sauce (1 tbsp): ~60 calories

Chocolate Syrup (1 tbsp): ~50 calories

Flavored Syrups (e.g., Vanilla, Hazelnut - 1 pump, about 1/2 oz): ~20-25 calories

Honey (1 tsp): ~21 calories

Agave Syrup (1 tsp): ~21 calories

Simple Syrup (1 tsp): ~20 calories

Maple Syrup (1 tsp): ~17 calories

Sugar (1 tsp): ~16 calories

Cinnamon (1 tsp): ~6 calories

Cocoa Powder (1 tsp, unsweetened): ~4 calories

Stevia or Zero-Calorie Sweetener (1 packet): 0 calories

Are you surprised that the syrups are often higher in calories than just a teaspoon of sugar? If you want to sweeten your beverage become aware of how much you are adding along with the “calorie cost.”

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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