Sweeten It How You Like It: Why I Leave Sugar Out of My Mixes

Just a heads-up: over the next few months I’ll be sharing more recipes and kitchen tips here. Before those start rolling in, I wanted to talk about something I get asked a lot—why my mixes don’t have any added sugar.

I’m diabetic, so I’ve spent a lot of years tasting sugar-free products. There are plenty of substitutes out there, and they don’t all behave the same. Some leave a strange aftertaste. Some don’t hold up once you start cooking. After a lot of trial and error—and knowing that everyone tastes sweetness differently—I personally like Splenda. It works in a 1:1 ratio with sugar. I also like a Splenda and stevia blend.

That’s why I don’t add real sugar to the mixes. Sweetness is personal. Most of my mixes are written for about 1 cup of sugar. If you prefer something less sweet, try ½ cup. You can also split it: half sugar and half substitute. Use what tastes right to you.

When you have a minute, I’d love to hear what you used and how you made it “just right.” Those little tweaks from your kitchen help everyone else find their own version too.

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