A thing that’s interesting to me is that a lot of folks have a strong aversion to the oils and sweetener in creamer that they seemingly don’t have to plant-based milks, which generally (especially in their “barista” versions) rely on both those things to get the correct flavor, texture, and foamability. Or at least, I see those objections deployed against creamer constantly and against plant-based barista milks pretty infrequently.

Ditto for flavored syrups in espresso-based milk drinks which add tons of sugar (obviously) as well as flavors that are no more inherent to the coffee than “irish creme” flavored creamer. (See also: stuff like cereal milk lattes, which are just, like, a more artisanal way of obtaining basically the same types of artificial flavor.)

This isn’t to say that creamer is healthy or good, just that it feels like some people are selectively applying a health judgment to products that are coded as lower class which they do not (or, not as commonly and loudly) to similarly unhealthy products that are coded as higher class.

(FWIW: I generally drink filter coffee black, but often use oat milk in small espresso drinks.)