Allulose in Coffee: The Complete Guide
Coffee is where many people consume significant hidden sugar. A flavored latte can contain 40–60g. Allulose eliminates every gram.
Basic Sweetening
Hot coffee: Stir in granulated allulose. Dissolves in 10–15 seconds.
- Light: 1 tsp | Medium: 2 tsp | Full sweetness: 1 tbsp (or 2 tsp + drop of monk fruit)
Iced coffee: Use allulose simple syrup (granulated dissolves slowly in cold liquid). Or pre-dissolve in hot coffee before icing.
Homemade Flavored Syrups
Base: 1 cup water + 1 cup allulose. Heat until dissolved. Add flavoring:
- Vanilla: Split vanilla bean, steep 24 hours
- Caramel: Dry-caramelize allulose first, then add water
- Hazelnut: 1/4 cup hazelnut butter, strain
- Pumpkin Spice: Pumpkin puree + cinnamon + ginger + nutmeg, strain
- Mocha: Cocoa powder + espresso powder
- Cinnamon Dolce: Cinnamon sticks, steep 2 hours
All keep 3–4 weeks refrigerated.
Coffee Shop Recreations
Vanilla Latte: Espresso + 1 tbsp vanilla syrup + steamed milk.
Caramel Macchiato: Vanilla syrup in glass → ice → milk → espresso on top → caramel drizzle.
Pumpkin Spice Latte: Pumpkin spice syrup + espresso + steamed milk + whipped cream + cinnamon.
Iced Caramel Cold Brew: Cold brew + caramel syrup + splash of cream + ice.
Sugar-Free Whipped Cream
1 cup heavy cream + 2 tbsp powdered allulose + 1/2 tsp vanilla. Whip to stiff peaks.
What You're Saving
A daily flavored latte: 35g sugar → 0g. That's 12,775g of sugar per year eliminated — about 28 pounds of sugar you didn't consume.
Making your own with allulose also saves $3–5 per drink vs. a coffee shop. Your health and wallet both benefit.