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.”

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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