I put real maple syrup in my coffee this morning. It was pretty good. Am I Canadian now?
I don’t sweeten my coffee, but that’s a great combination. More than a couple donut shops I’ve been to slip a little espresso extract into their maple icing. That’s down here in Southern California where all the donut shops are run by Cambodians. So maybe you are Southeast Asian, now.
My weekend joe always has some type of sweet liquor addition. Today was Rumchatta. Kaluha, Baileys, etc are all good.
Partial credit. The proper tool for this job would have been maple sugar.
Extra tip: Use maple sugar and walnut bitters in your next Old Fashioned. You’re welcome.
I use two teaspoons of Stevia, Monk Fruit, or Allulose. This morning I used Allulose. It’s only 50% as sweet as table sugar, and since I gave up added sugar a few years ago, it’s plenty sweet for me. Allulose also has a mild GLP1 effect, which helps keep me being hungry before lunch. I’ve never tried maple syrup, but it sounds like a good idea to me.
Allulose doesn’t upset your tummy?
I really hate that stuff.
I drink coffee maybe once a month. Black.
But yeah, @Ynnad you can relocate anytime..oh, Canada!
I’ve been using pure Allulose for years, primarily for baking and cooking instead of sugar, and never had a stomach issue, although I know it’s a common problem. I use it daily on my oatmeal and in my coffee. I haven’t seen it sold in packets, so when I am out I take along Stevia in what look like “sugar packets”. When I’m home, having my tea or coffee, and I want something sweeter than Allulose, I use granular Monk Fruit extract. One of those three natural sweetener options works for me in almost all circumstances, even though they all taste a little different, at least to me.
Great..I’m so happy these sweeteners work for you.
Unless it’s artificial (saccharine or aspartame) it’s all derived from sugars, alcohol sugars or a rare sugar.
Carbs are different in all of them.
I just quit fighting the whole thing. The taste or sweet I get is, is just not worth it. To me. Of course YMMV.
Not sure. Did the Good Lord take a liking to you and blow you up real good?
Nice Farm Report reference.
I normally use half a bag of the pink stuff (yes, saccharine) per 12oz mug of coffee. Occasionally, I’m using a local coffee liquor, amaretto, Bailey’s, etc.
Otherwise, said pink stuff. Oh sure, I have other options, ones I enjoy even, but I’m trying to avoid empty sugar calories most of the time. And I figure the very limited amount of saccharine is a reasonable risk in the balance. Since I normally have only the one, and no more than two sweetened beverages a day, that ends up being a single bag.
And yes, I know, the pink stuff is cut with other sugars as well as a bulking agent, I used to use the liquid stuff but boy was it expensive.
When I am using various other sweeteners, I enjoy my turbinado, dark brown sugar, piloncillo, maple syrup, or even honey with my coffee!
I put a couple drops of liquid monk fruit extract in my coffee. Sometimes I’ll do half a teaspoon of brown sugar and a single drop of monk fruit; that combo gives my coffee a very natural sweet flavor with less sugar overall.
I just use 1/4 tsp sugar and 1 sweetener tablet. 
I have some golden syrup and some honey; I’m going to give them
a go.
I think most coffee sweeteners sold in stores taste absolutely horrid but, if you’re going to sweeten coffee, real maple syrup is the ticket.