Perhaps I might have led you astray with the title, “Alternative Coffee”, perhaps not. Some people are very routine in their coffee regimen. I used to be. I have been experimenting with different ways to consume the caffeinated life blood I rely on several times a day.
In my efforts to minimize my refined sugar intake, I have switched to exclusively using honey in my coffee. Where I used to be up to two heaping teaspoons of sugar in my coffee, I’ve minimized that intake over the last month. When I was able to only use half a teaspoon of sugar, I decided to try honey.
Honey has a higher caloric count than table sugar, but has some benefits over sugar. It has a lower glycemic index (not by much, but still lower) than sugar. It has trace minerals and pollen in it and well as being antimicrobial. I only buy raw, uncooked honey and never purchase from the grocery store.
I use less honey than sugar because it’s a bit sweeter. I like that it’s not chemically combined, the fructose and glucose, like table sugar is. Some people might find that reasoning strange, but less sugar, in honey or other form is better, in my opinion. I haven’t made it the stage where I don’t need any sweetener at all.
Next, I’ve primarily given up dairy in my coffee. My family has a history of milk intolerance. I experience these symptoms from time to time so when I can use an alternative to cow’s milk, I do. My latest passion for lightening my coffee is using coconut milk. I love the flavor it adds to the coffee. I am not a fan of flavored creamers or half and half. I’m so picky, right?
I’ve been using the honey and coconut milk combination for about two weeks now. It’s proving to be one of the best combinations I’ve come up with. The die-hard “Dunkies” who love their coffee regular (East Coast terminology) would probably have a heart attack with my tree-hugging, California-influenced, coffee drinking concoction, but it’s ok. They just haven’t been enlightened to the yummy taste I now enjoy daily.