Splenda Tastes Gross To Me, And It's All International Delight's Fault.

As I have for the past few seasons, I've been borderline-stalking the dairy section of Walmart in search of the best coffee creamer I've ever had the pleasure of guzzling.

It looks like this:



My supply from last year. If you find this stuff, will you
let me know? I will pay shipping. And I will send a fleet
of invisible monkeys who will do your house cleaning
while you sleep. No, wait, that's probably way more creepy
than helpful. Forget that last part.


This year, however, it would seem that International Delight doesn't want me to revel in their mint-and-mocha goodness. If I could have found a store that actually stocks (instead of their website saying they do, but the local store saying they don't) this sweet nectar, I would have bought out their supply in a heartbeat.

It's partly because of this inventory fail, and partly because on a whim I tried a non-sweetened latte a few weeks back and really dug it, that I've started transitioning to this person who drinks non-fancy coffee. I've historically been a "I'd like sugar and milk with a side of coffee, please" type of coffee drinker for a good long while now. I don't order black coffee, EVER, so this is a little huge for me.

And oh yeah, there was that article on MSN that totally freaked me out about my sweetener of choice, calling it "one of the worst" out there. (It also said that Truvia is one of the better ones - and so I now have a jar of that at home. It isn't as bad as I remembered it being the first time I tried it. It's pretty okeh!)

The bottom line is that I haven't added Splenda or sugar-free syrups to much of anything for the last two weeks, and I'm a little amazed at how much I don't currently miss it. In fact, I added a couple packets to my coffee the other day - just to see how it would taste - and I actually made an "Eww!" face.

2012 is the year I plan to make some good, but not foolproof, changes in life. My choice of coffee condiments might seem an insignificant alteration, but I think it's as good a place as any to begin.