bloodline wrote:
Wayne wrote:
From OJ, milk, and 1/4 cup sugar? Haven't tried Splenda. Too expensive still.
Well Sucralose is 600 times sweeter than sugar, you wouldn't need a 1/4 cup of the stuff... I would suggest maybe 4 tablets.
We have splenda in the house, it's disgusting. RO water system leading to an expresso machine with fresh ground coffe beans from Kenya and I had to ruin it by trying Splenda. It has a similar aftertaste to sacharin. (not QUITE as bad, but.... bad.)
The only sugar I use in coffee nowdays is Sugar In The Raw, oh and REAL cream, none of that "coffee creamer" crap. Real cream and real sugar makes all the difference in the world. Anything else taste like Gasstation swill.
Once the coffee is taken care of, must have Ginger snaps :-)
