Using powdered milk in coffee is a sensible choice if you do not drink much milk otherwise and it is a good choice for your health. Powdered milk keeps longer than milk, it is easy to portion, and it is much healthier than most creamers.
We live in a world of convenience. We seek efficiency in our busy lives. The coffee machine is a key starting point of our days, and a good example of this modern-life reality. We use coffee pods and pre-portioned creamers that make preparing our morning brew simple, accurate and timely. We’re also more in tune with making healthy choices for ourselves and for our environment. Switching to powdered milk in your coffee makes sense as it reduces waste while simplifying your coffee brewing routine.
There are several easy ways to use powdered milk in coffee. You can add it during brewing or directly in your cup. Here are a few easy strategies you can adapt to your own brewing method.
If you use a filtered coffee method, whether it’s a machine or a pour-over drip cone, you can add the powdered milk directly to the coffee grounds, in the filter, and process as usual. You can either mix the powdered milk with the grounds to prevent them from clumping on the surface or add it to the filter first and then top with the grounds. Most people find that accounting for 1 TBSP per cup is the ideal measure when adding the powdered milk directly to the filter to brew a full pot. Adjust to taste. You’ll find your ideal ratio in no time.
If you use a French Press or percolator, it is best to add the powdered milk directly to the cup before pouring out the coffee. This is also true if you use pods. Add the powdered milk first. Pour second. Begin with 1 rounded TSP per cup and increase gradually until satisfied. We like to add our powdered milk directly to each cup regardless of the brewing method. This way we don’t have to adjust measurement to the method. This is especially wise when serving coffee to guests, as it allows them the freedom to adjust their own milk to coffee ratio.
You may think that only whole powdered milk can lend itself to a satisfying cup, but this is not the case. In fact, we recommend using non-fat powdered milk as it dissolves more readily. But what about richness and taste, you might ask? The difference is negligible. In fact, we find that powdered milk allows more of the coffee’s natural qualities to emerge.
If you like it sweet, add coconut oil, vanilla extract, cocoa powder or cinnamon to your cup. Coconut oil will alter the taste of your coffee the least, but all four add a touch of flavor that complements coffee’s natural aromas and taste quite pleasantly.