5 Coffee Drinks You Can Make Sugar-Free at Home
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Every one of these is a café drink with the sweetener taken out and nothing put back in its place. No syrup, no substitute, no workaround that tastes like a workaround.
You need a few droppers of extract and whatever is already in your kitchen.
Cinnamon roll latte
Two shots of espresso, or four ounces of strong coffee. Six ounces of steamed milk. Three droppers of Vanilla Cinnamon.
Add the extract to the espresso first, not the milk. It disperses better in the hot liquid and you will not get a pocket of flavor at the bottom of the cup. Dust the top with cinnamon if you want the bakery look.
Oat milk works better here than dairy. It is already faintly sweet on its own, which fills the gap where the syrup used to be.
Iced maple cold brew
Eight ounces of cold brew over ice. Three to five droppers of Maple Vanilla Almond. Splash of milk if you take it that way.
Stir before you add ice. Cold liquid and a few droppers do not mix well on their own, and you will taste the whole dose in the last sip if you skip this.
This one is the closest thing on the list to a dessert drink, and there is no sugar in it anywhere.
Mocha, the honest version
Half a teaspoon of unsweetened cocoa powder whisked into two ounces of hot espresso. Three droppers of Chocolate Hazelnut. Six ounces of steamed milk.
Whisk the cocoa into the espresso while it is still hot or you will get lumps. This is the step most people skip and then blame the cocoa.
It will not taste like a coffee shop mocha, because a coffee shop mocha is mostly sugar. It tastes like chocolate and coffee.
Vanilla hazelnut oat milk latte
Two shots of espresso. Six ounces of steamed oat milk. Three droppers of Vanilla Hazelnut.
The most café-tasting drink on this list, and the easiest. If you are converting someone who thinks unsweetened coffee is punishment, start them here.
Worth knowing if you avoid nuts. Our Hazelnut flavor contains no actual hazelnuts. It is a nut-free extract derived from stone fruit pits.
Spiced pour-over
A quarter teaspoon of ground cardamom in the grounds before you brew. Twelve ounces of water. Two droppers of Vanilla Cinnamon in the finished cup.
Layering works here because the spice goes in during brewing and the extract goes in after. Two different points in the process, two different results.
Black, no milk. This one does not need it.
On measuring
The label starts you at two to three droppers for eight ounces and three to five for twelve or more. Those are starting points, not rules. Extracts are strong and everyone's threshold is different.
Start low. You can always add another dropper. You cannot take one out.