I'm not sure if this or this questions' answers satisfactorily cover my question but I am seeing a lot of answers that talk about the shelf-life of coffee and say things just "change" when adding sugar or dairy.
I make about 20oz. of coffee each morning and put it in a thermos. I then add my creamer to this at home and take it to work. Most days I get through it within a couple hours of being there, but some days I don't go through the whole container and the coffee is still pretty hot by the time I get home (go thermos!). I understand that if it was plain this should be fine, but does the dairy creamer break down over the day to the point I shouldn't be consuming it by the time I get home (about 9 hours after brew time) given it has been kept pretty hot most of the day ?
If I should be tossing this sooner by a certain time when is that? Does keeping it hot prolong life beyond the 2-4 hours in the danger zone I am seeing on other posts?