Sugar may be the go-to sweetening solution when it comes to coffee, but it might not always be your best bet. A spoonful of sugar not only adds sweetness but also packs in extra calories. Luckily, there are natural and manufactured options that provide sweet beverages without all those extra calories.

While some coffee drinkers enjoy enjoying their cup as it comes from nature, others require a bit of sweetness in their cup to maximize flavor and create their ideal cup. By choosing the appropriate mix-ins you can drastically alter both its flavor and texture!

Honey is one of the most sought-after sugar alternatives for coffee, pairing beautifully with medium roast and bright varieties and highlighting their fruity notes. Furthermore, honey naturally lowers glycemic index than white sugar while providing many essential antioxidants and vitamins.

Coconut sugar, made from coconut palm trees and popular throughout Southeast Asia, offers another natural sugar alternative that’s packed full of nutritional value and great taste. Resembling brown sugar at first glance, but boasting richer caramel undertones. Furthermore, its nutritional profile outshines white sugar’s, with more iron, zinc, calcium and potassium while still ranking low on the glycemic index index scale.

If you prefer artificial sweeteners, such as Splenda or other artificial sweeteners designed to taste just as sweet as regular granulated sugar but without all its calories, consider artificial sweeteners such as these: they employ special processes that extract their molecules responsible for caloric intake while providing them with a fine powder texture that dissolves easily in hot beverages for an equally pleasant flavor experience.

Stevia is often chosen when they want the sweetness of sugar without its calories. This plant-based, zero calorie sweetener offers almost an identical taste to sugar and comes either in powder form or pre-packaged liquid form – featuring various flavors such as vanilla that pair perfectly with any type of coffee beverage.