I like half and half in my coffee; my wife only drinks lattes. We also avoid the chemistry set that comprise artificial creamers.
Every attempt to use powdered milk has ended up with disgusting lumps. Especially organic or whole powdered milks.
Until today. I made a passable latte with dehydrated ingredients!
1 TB Ghee (Pure Indian Foods organic, grass fed clarified butter)
4 TB Nonfat dry milk. (Organic Valley)
1 packet Starbucks Via
Used alone, the dry milk doesn't dissolve in hot water and leaves disgusting lumps. Used alone, the ghee melts in hot water and rises to the top as an oil slick.
In a dry cup I put some dry milk and the ghee, then used the back of a spoon to blend them together. It took a while but they did blend- I added enough dry milk to get the consistency like a very dry peanut butter.
Then poured hot water in and stirred, dissolved fine with no lumps. Still has a cooked taste to the powdered milk, but the consistency is creamy.
Best with fresh espresso, but okay with Via.
Component Nutrition info:
1 TB (14 grams) Ghee= 120 calories, all butterfat
4 TB (35 grams) Dry Milk = 120 calories, including 17 g sugars and 12 g protein.
Combined Nutrition Info:
1.7 ounces (49 grams)
240 calories = 140 calories/ounce
120 calories (50%) from butterfat
70 calories (29%) from milk sugars
50 calories (21%) from milk proteins
We plan to carry both ghee and powdered milk on our upcoming 4 week hike of a popular trail which shall not be named. This coffee process would be a bit of a bother to mix each morning- especially as the morning temps will make the Ghee hard as a rock. I don't think it would be good to pre-mix before mailing our resupply packages, but do plan to pre-mix a few days' worth at a time. Without moisture I think the only risk is oxidization of the ghee, which shouldn't be a problem in the short term.