Curdled HWC in coffee

(Samantha ) #1

Hi,

I usually have my coffee iced and I have been having so many issues with HWC!
I used to use half and half to create my iced coffee without any issues.

Ingredients: Cold brew 1.5 cups, MCT oil 1 tbsp, sf syrup-1/2 tsp(yes i know, don’t chastise me), and 4 tbs HWC.

I can not for the life of me make the HWC not curdle when adding it to cold coffee. If it does not curdle right away, it does in 10 min of being in the cold coffee. I use Horizon Organic HWC that is not even close to being expired-----April and I have tried different containers with no success…any suggestions are appreciated!

(Bunny) #2

That is why I use a Ninja Bullet!

(Samantha ) #3

So do you just put everything in the bullet and mix the heck out of it? Do you think a regular blender would also work?

(Bunny) #4

Yes! :slightly_smiling_face:

(Garry (Canada)) #5

My guess is the SF sweetener is probably causing the issue. Try making it without
the SF sweetener and see if makes a difference.
I have 2 bottles of Torani SF syrup. The raspberry specifically says “Dairy friendly” on it, whereas the Caramel does not.
Good luck.

(Candy Lind) #6

Emulsification is the key. If you have a tall mug and an immersion blender, you can put in part of the coffee & all the fat, pulse with the blender to prevent oversplash, then the rest will mix in with a teaspoon. Ice is last.

You’re making me really look forward to summer! :grin:

(Samantha ) #7

Thanks CandyLind. I will try your method! I am really looking forward to summer! SO over the weather here is Wisconsin. :slight_smile:

(Samantha ) #8

Thanks! I will look to see if any on my sweeteners say dairy friendly and give it a try without. :slight_smile:

(Candy Lind) #9

WOW! Never noticed that. Good to know.

(Doug) #10

That does make a difference, Samantha. :+1: Cream is acidic, to begin with, and gets moreso as time goes on. Coffee is acidic, too, so the whole deal is leaning that way from the get-go. Enough acid and boom the casein protein precipitates and there you go (like with adding lemon juice, for example).

(Lonnie Hedley) #11

@Samantha I do cold coffee and have no issue with HWC. I have not added MCT to my coffee in a long time because I’m adding more meat fats so I don’t have the need to add more fat to my coffee. However, when I was adding MCT, it definitely required emulsification to keep all the fats from separating. My guess is you’re having issues more from the MCT than the HWC.

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(Samantha ) #12

Hi Candy,

The immersion blender worked wonders! Thank you!!!