chiguirre Posted May 7, 2015 Share Posted May 7, 2015 What do you use in your tea or coffee? I always buy brown sugar for home and if no one has told me we're almost out, we use maple syrup. (I really like the maple syrup, but I think I might be weird). I only use honey in my tea if I have a cough. I do, however, use it on my chicken biscuits. (Okay, I know I'm weird). Quote Link to comment Share on other sites More sharing options...
zoobie Posted May 7, 2015 Share Posted May 7, 2015 Turbinado (so brownish?) in coffee and some tea, honey or white sugar or no sweetener in other teas. And we have too many kids up in our business to get that creative with the OTHER sort of tea... ;) 1 Quote Link to comment Share on other sites More sharing options...
marbel Posted May 7, 2015 Share Posted May 7, 2015 Mostly I don't put sugar in my hot coffee. But sometimes I want it a little sweet, so I'll use either white or brown sugar. Never honey. Sometimes a nice treat is some brown sugar and a drop of vanilla extract. Oh, I always have cream or half & half in my coffee. Hot tea - sometimes I just drink it plain, but sometimes I want milk in it. The only time I put sugar in it is if I'm making Indian-style chai. Then, it's white sugar. For iced coffee and tea, I've started keeping some simple syrup in the fridge. Works much better than trying to get sugar to dissolve. Occasionally I'll put some hazelnut syrup in iced coffee. Quote Link to comment Share on other sites More sharing options...
Southern Ivy Posted May 7, 2015 Share Posted May 7, 2015 Coconut sugar (which has a brown sugar flavor) or sweetened creamer. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted May 7, 2015 Share Posted May 7, 2015 Splenda usually I've used Splenda so long that I actually can't stand the taste of regular sugar in my coffee. One day I ran out and all I had was regular sugar and ick I didn't enjoy it. I don't mind honey in tea, but it doesn't taste right to me in coffee. 1 Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted May 7, 2015 Share Posted May 7, 2015 Nothing. I keep brown sugar for guests for coffee and white for tea. Quote Link to comment Share on other sites More sharing options...
MercyA Posted May 7, 2015 Share Posted May 7, 2015 White sugar cubes in coffee, white sugar or occasionally honey in tea. Artificial sweeteners make me (literally) crazy. Quote Link to comment Share on other sites More sharing options...
ikslo Posted May 7, 2015 Share Posted May 7, 2015 Coffee - no sweetener Tea - Honey or nothing I put honey on my biscuits, too :) Quote Link to comment Share on other sites More sharing options...
EKS Posted May 7, 2015 Share Posted May 7, 2015 Molasses. Or at least I used to. I don't use any sweetener anymore. Quote Link to comment Share on other sites More sharing options...
Aiden Posted May 7, 2015 Share Posted May 7, 2015 I prefer honey in both my coffee (with which I also use milk, or cream as a special treat) and my tea. If I don't have any honey on hand, I'll use Splenda or white sugar in my coffee and nothing in my tea. Quote Link to comment Share on other sites More sharing options...
Cinder Posted May 7, 2015 Share Posted May 7, 2015 None of the above for dh and me--neither of us uses sweetener. Ds2 uses white sugar. Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted May 7, 2015 Share Posted May 7, 2015 If I want the coffee sweet, stevia. If I want the tea sweet, either coconut sugar or Succanat. Quote Link to comment Share on other sites More sharing options...
bolt. Posted May 7, 2015 Share Posted May 7, 2015 For basic tea, it needs to be white sugar, or I can taste it, and I'm a tea snob. I find some "teas" lovely with honey or brown sugar, but those are the ones tha are already supposed to have flavours other than just tea. I've been getting used to blending some sweetness from stevia with white sugar to finish the flavour -- most of the time. Other times I just want all sugar. 1 Quote Link to comment Share on other sites More sharing options...
Miss Tick Posted May 7, 2015 Share Posted May 7, 2015 Sometimes for iced coffee I add a bit of hummingbird food from the refrigerator, haha. They don't mind sharing as long as I keep the feeder full, and this gives me some vested interest in keeping a supply on hand "for them". 1 Quote Link to comment Share on other sites More sharing options...
ILiveInFlipFlops Posted May 7, 2015 Share Posted May 7, 2015 What do you use in your tea or coffee? I always buy brown sugar for home and if no one has told me we're almost out, we use maple syrup. (I really like the maple syrup, but I think I might be weird). I only use honey in my tea if I have a cough. I do, however, use it on my chicken biscuits. (Okay, I know I'm weird). Honey, white sugar, brown sugar, or maple syrup (if desperate) in tea; white sugar, brown sugar, or maple syrup (if desperate) in coffee. Quote Link to comment Share on other sites More sharing options...
nevergiveup Posted May 7, 2015 Share Posted May 7, 2015 Holy cow--I've NEVER heard of brown sugar in any hot drink nor do I know anyone who uses it that way... 1 Quote Link to comment Share on other sites More sharing options...
Mnemosyne Posted May 7, 2015 Share Posted May 7, 2015 If anything, Turbinado sugar. Quote Link to comment Share on other sites More sharing options...
ILiveInFlipFlops Posted May 7, 2015 Share Posted May 7, 2015 Holy cow--I've NEVER heard of brown sugar in any hot drink nor do I know anyone who uses it that way... Brown sugar is just regular sugar with a little molasses mixed into it. It's definitely not as pure a flavor, but I actually like the extra richness it gives coffee. Not so much with tea, but again, I'll use it if it's all I have! Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted May 7, 2015 Share Posted May 7, 2015 I use agave or honey in my tea sometimes but I rarely sweeten my tea and I don't sweeten my coffee. 1 Quote Link to comment Share on other sites More sharing options...
Ellie Posted May 7, 2015 Share Posted May 7, 2015 What do you use in your tea or coffee? I always buy brown sugar for home and if no one has told me we're almost out, we use maple syrup. (I really like the maple syrup, but I think I might be weird). I only use honey in my tea if I have a cough. I do, however, use it on my chicken biscuits. (Okay, I know I'm weird). Brown sugar in tea or coffee?? :blink: Not sure I'd want the taste of molasses in my tea. Brown sugar in baking, in oatmeal, yes; not in a beverage. I like pure maple syrup on hot cereal. Yummo. Sugar. Or a sugar substitute. Honey is good, too (I know many people who put honey on their biscuits). Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted May 7, 2015 Share Posted May 7, 2015 Brown sugar is just regular sugar with a little molasses mixed into it. Not necessarily. I tend to have Muscovado sugar around for coffee. 2 Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted May 7, 2015 Share Posted May 7, 2015 Brown sugar is just regular sugar with a little molasses mixed into it. It's definitely not as pure a flavor, but I actually like the extra richness it gives coffee. Not so much with tea, but again, I'll use it if it's all I have! What you buy in stores usually is that, however, there are methods of refining sugar that leave more molasses in to start. This, btw, explains why the Ingalls family had brown sugar most of the time and white sugar for really fancy special occasions. That puzzled me no end as a child, because in my world, brown sugar was definitely pricier! Quote Link to comment Share on other sites More sharing options...
Pawz4me Posted May 7, 2015 Share Posted May 7, 2015 Splenda. But brown sugar is intriguing to me, so I'm going to give it a try sometime. I've never known anyone who ever used it to sweeten coffee or tea. Quote Link to comment Share on other sites More sharing options...
ILiveInFlipFlops Posted May 7, 2015 Share Posted May 7, 2015 Not necessarily. I tend to have Muscovado sugar around for coffee. What you buy in stores usually is that, however, there are methods of refining sugar that leave more molasses in to start. This, btw, explains why the Ingalls family had brown sugar most of the time and white sugar for really fancy special occasions. That puzzled me no end as a child, because in my world, brown sugar was definitely pricier! Good points. When I refer to brown sugar, I'm thinking of what Domino sells in 2-pound bags. I do buy natural sugar myself, but I don't refer to that as brown sugar because around here, it's not what people tend to recognize as the brown sugar they bake with. Do people generally also refer to Turbinado or Muscovado or other raw sugars as "brown sugar"? I think we've always just called them by name or called them "natural sugar." Tanaqui, yes, it took me awhile to figure that out too :lol: Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted May 7, 2015 Share Posted May 7, 2015 Do people generally also refer to Turbinado or Muscovado or other raw sugars as "brown sugar"? I think we've always just called them by name or called them "natural sugar." I do sometimes, especially Muscovado which really is a lot like the brown sugar you buy in the store. But I'm more likely to call turbinado "raw" sugar. Tanaqui, yes, it took me awhile to figure that out too :lol: And the diamond mines in A Little Princess. For the life of me, I could not figure out WHY Lavinia insisted there was "no such thing" as a diamond mine! Isn't that where diamonds come from? Mines? It wasn't until literally twenty years later that I found out about the history of diamond mining and the whole thing made sense. Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted May 7, 2015 Share Posted May 7, 2015 What you buy in stores usually is that, however, there are methods of refining sugar that leave more molasses in to start. This, btw, explains why the Ingalls family had brown sugar most of the time and white sugar for really fancy special occasions. That puzzled me no end as a child, because in my world, brown sugar was definitely pricier! Same thing for 100% whole grain flours. White flour was for the rich. Now it is the worst type flour! Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted May 7, 2015 Share Posted May 7, 2015 Do people generally also refer to Turbinado or Muscovado or other raw sugars as "brown sugar"? I think we've always just called them by name or called them "natural sugar." In the UK, they are all brown sugars, I think, with the varieties given as subcategories. Quote Link to comment Share on other sites More sharing options...
chocolatechip Posted May 7, 2015 Share Posted May 7, 2015 I will drink both coffee and tea unsweetened depending on my mood. If I sweeten them, I use maple syrup in coffee and honey in tea. If it's chai tea, I might use maple syrup but I prefer honey. I can't stand sugar in either. Yuck! Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted May 7, 2015 Share Posted May 7, 2015 I use stevia in coffee & tea, but if that's not available I use white sugar. Quote Link to comment Share on other sites More sharing options...
umsami Posted May 8, 2015 Share Posted May 8, 2015 Usually white sugar or turbinado in tea. I don't like the taste of honey. Quote Link to comment Share on other sites More sharing options...
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