nope, brown sugar just might taste better than regular sugar in coffee.
Heh - I am famous (infamous?) not just for drinking weird shit in the way of tea (which, granted, I do), but for putting weird shit in said tea in the way of sweetening agents (and I don't mean artificial sweeteners - perish the thought!)
My bulk standard is molasses sugar - a dark, dark brown sticky sugar that's about as raw as you can get it and still be sugar. My cousin calls it 'hash sugar' for its resemblance. Dark brown raw honeys, maple syrup, agave syrup and stevia are other things I've played with - I think I like the sweetners I use to contribute more of a taste to the overall tea experience than just empty sweetness - I pretty much never have white sugar now unless there's *no* alternative.
Then again, I also know I'm in a minority there...
Good luck with the writing and the chill-out weekend!
no subject
Heh - I am famous (infamous?) not just for drinking weird shit in the way of tea (which, granted, I do), but for putting weird shit in said tea in the way of sweetening agents (and I don't mean artificial sweeteners - perish the thought!)
My bulk standard is molasses sugar - a dark, dark brown sticky sugar that's about as raw as you can get it and still be sugar. My cousin calls it 'hash sugar' for its resemblance. Dark brown raw honeys, maple syrup, agave syrup and stevia are other things I've played with - I think I like the sweetners I use to contribute more of a taste to the overall tea experience than just empty sweetness - I pretty much never have white sugar now unless there's *no* alternative.
Then again, I also know I'm in a minority there...
Good luck with the writing and the chill-out weekend!
T