What Do You Use to Sweeten Coffee?

psuLemon wrote: »

lynn_glenmont wrote: »

senalay788 wrote: »

janejellyroll wrote: »

senalay788 wrote: »

But in all seriousness... if you dont drink coffee for the great coffee taste, then why drink it at all? Caffeine? You can get that in much higher doses from other places.
Good coffee should be enjoyed black. There is no need to add sweetness or cream of any kind.
All those fancy coffee starbuck drink are huge waste of calories. Huge.

We don't NEED to add seasoning to food either, but people enjoy various tastes. If someone wants some sweetness or creaminess in their coffee, what's the problem?

A Starbucks drink would only be a waste of calories if someone didn't enjoy it relative to the number of calories that it has. If someone orders one, has room for the calories, and enjoys every drop, then it's worth it to them -- that's what counts.

When I'm roasting vegetables, I never put oil on them because TO ME that's a waste of calories. But if other people like it, why not?

Thats a different topic BUT what does oil do vegetable when roasting?

I find it helps retain moisture in the veg. If I roast them without oil, they taste drier, and sometimes I can even see the surface wrinkling up.

Any good cook will say fat is flavor. There is definitely a reason for it.

I wouldn't say there isn't a reason for it -- I can absolutely tell the difference between oil roasted vegetables and those that are plain. It's just that I eat roasted vegetables just about every day and I'd rather use those calories on other things.

If I'm cooking for someone else, I'll always add the oil.

1 packet of stevia and almond milk creamer.

senalay788 wrote: »

But in all seriousness... if you dont drink coffee for the great coffee taste, then why drink it at all? Caffeine? You can get that in much higher doses from other places.
Good coffee should be enjoyed black. There is no need to add sweetness or cream of any kind.
All those fancy coffee starbuck drink are huge waste of calories. Huge.

Because personal preference. 🤦‍♀️🤷‍♀️

VegjoyP wrote: »

lynn_glenmont wrote: »

Nothing, because sweetened coffee is vile.

Sometimes I stir my coffee with the spoon I used to put some molasses in my hot cereal, if there's just a light film of molasses on the spoon. It makes it taste about as sweet as unsweetened cold brew, i.e., it just barely takes the edge of the bitter. Anything sweeter than completely ruins a good cup of coffee, IMO, obvs.

But there's nothing wrong with using an artificial sweetener if you're just one of those wrong-headed people who think coffee needs to be sweet. I'll pray for you.

Interesting, Molasses is divine, high in non-heme iron and caloric but counted it can be great

I'm anemic so feel the need to clarify - SOME brands of BLACKSTRAP molasses have as much as 20% RDA iron in a tablespoon. Regular molasses and some blackstrap brands have much less iron. For example, 1 T of Grandma's molasses only has 2% RDA iron.

I haven't been able to use some brands of blackstrap in baking, but have been using this in gingerbread and gingersnaps:

https://www.walmart.com/ip/Slow-As-Blackstrap-Molasses-32-oz-Pack-of-6/17770607

For hot coffee, I just take it black, no sugar. If it's too bitter, a pinch of salt takes the edge off. We buy our beans from a local roastery and use an Aeropress to make one cup at a time.

I also make coldbrew at home by steeping about a cup of ground coffee in a pitcher of water for around 48 hours. For that I'll use the standard Folgers or Aldi-brand, I don't use the Good Beans for coldbrew since that does get adulterated. Right now I happen to have half-and-half in the fridge, so I've been using a few tbsp of that in my morning coldbrew - it's like 80 calories for the amount I use, I can fit that in my budget, whatever. Flavored creamer is about the same.

I usually drink my coffee black. If I want a relax mood, no sugar for a cup. But if I want something that kick in my head, a cup of coffee with 2tbsp of brown sugar (unrefined)