My husband and I use these syrups daily in our coffee and honestly, we can’t taste the difference between the Torani sugar-free syrups made with sucralose and these Torani Puremade syrups sweetened with erythritol and stevia. So why use the Puremade syrups instead of the kind with sucralose? My husband is a type 2 diabetic and there is some controversy that sucralose can possibly elevate blood glucose levels even though it’s a popular sugar substitute. We definitely don’t want to take that chance. Plus, sweeteners such as stevia, monk fruit, erythritol and xylitol are considered “cleaner” or “more natural” sweeteners than sucralose. Since we like the taste and the price is about the same, why not?

Every day I start my day with an iced coffee. I used to buy them from Starbucks but once I discovered I could make them myself just as tasty, why spend the money? Here’s how I make mine: Once a week I brew a big pot of coffee but add an extra scoop or two of coffee grounds to make it a little stronger. Once it’s cooled down, I’ll pour it in a carafe and keep it in the fridge. When it’s time to make my iced coffee, I’ll fill a pint glass with ice; pour in the coffee about a half inch from the top; add a pump of vanilla syrup plus three pumps of caramel syrup; and finally, add a splash of heavy cream. Mix carefully with a fun (reusable) straw, and enjoy. It’s so fricken good! Sometimes I can suck down the entire glass in one fell swoop and then I’ll be sad it’s all gone. Until we meet again, iced coffee! Tomorrow can’t come soon enough!