Substitute to milk in coffee?

For coffee, there is milk in 10-ml portions. It is UHT, so it doesn't start spoiling until you open it, and you only open one of them per coffee. Alternatively, use powdered milk.

If you take your coffee sweet, ice cream works wonders, and it lasts in the freezer. Chocolate is my favorite. I recommend melting it before adding the coffee.

This makes sense because ice cream is mostly milk and cream, with some flavorings--usually of higher quality than are in artificial coffee creamers.

I should add the trick I used in the dorms some years ago, when I had no refrigerator (and an aunt to buy it): Bailey's Irish Cream. Of course, the effect is somewhat different :-)

You can also freeze the milk itself. Pour into small sealable containers and freeze.

If you want to go all the way, freeze the milk in ice cube trays, then vacuum pack the cubes individually. They last a couple of months.

A small pinch of salt will reduce the perceived bitterness, and salt keeps quite well.

There is also the full spectrum of non-dairy creamers, ranging from powder in jars or packets that keeps pretty much forever (and if aerated and ignited correctly makes a nice explosive) to liquid forms in containers ranging from single-serving to quart cartons. While never as nice as a dollop of heavy cream (or ice cream), they do lighten coffee effectively.

Finding and visiting your local restaurant supply store will provide lots of options, usually different from those available at your local mega-mart.

A good substitute is unsalted butter (pasture raised is best). Brew the coffee, and with a blender blend 2 tables spoons (or less or more dependign on your tastes) of the butter into the coffee until you get a nice foam.

I have been drinking what's called bulletproof coffee. It's coffee blended with unsalted butter and mct oil (i've been using coconut oil as a substitute). It gives the coffee enough calories and vitamins to essentally call it breakfast.

I don't know which country you're in, but Coffee-mate has been around for decades.

See Company Website for more info. They do loads of flavo(u)rs, but I've only ever tried the original; once, about 25 years ago. I'm not keen on white coffee, so I couldn't tell you if it's any good I'm afraid!

Almond Milk is my favourite. I had to use it once when I ran out and I can personally say it is better than milk.

I usually keep juice box size of foiled packaged milk for back up. They have a longer shelf life and doesn’t need refrigerating until open. There is also small canned milk. It’s not my favorite but works in a pinch When visiting my friends, she always has skim milk (yuk). I use her canned whipped cream, just be sure to reduce the sugar. My favorite is lactose free milk which taste great and has a much longer shelf life. Anywhere from 60 to 90 days.

After trying all of the above and being extremely picky about the quality of whole milk in my coffee, but live in a remote area and having the same problem...
I melted some unsalted butter at least 1T per cup of coffee, some almond dust i made in the coffee grinder and a teaspoon of real maple syrup. I have 1 pint metal coffee mugs, , so i just take the hand blender and whip it up with the coffee... almost as good a frothed milk and all the ingredients are things you'd have around for months for other purposes.
I have also heard that a whipped cooked white potato works for some..will try this later.

one half gallon EACH of no-sugar-added vanilla almond milk, and plain

1. reduce (light boil) down to 44 ounces (one third the original volume)
2. add 3 tbl of safflower oil
3. add 1 tbl of splenda
4. strain through cheesecloth if you are finicky about sediment

Pour the mix into 12-oz squeeze bottles (like from margarine or such), use one for the week, while freezing the other 3

To each 11-oz cup of strong coffee, add 2 tbl of the creamer and 1 tbl of non-fat milk powder