This simple natural coffee sweetener recipe is a copycat version of a now-discontinued sweetener called Sun Crystals. Sun Crystals sweetener was a blend of stevia and pure cane sugar.
I loved Sun Crystals! Sun Crystals tasted great in my morning coffee, but didn’t give me that spikey-blood-sugar feeling or make me feel guilty about using a chemical sweetener. Sun Crystals changed my life!
So naturally, they stopped making Sun Crystals.
For a while, I bought bags of Sun Crystals on eBay, even though they were advertised as “rare” and thus, worthy of increasingly bigger bids. A bag that was once $7 started at $30 and went up from there. But soon even the contraband Sun Crystals were gone, really gone–extinct like beta VCRs and tan M & Ms.
Then the proverbial light bulb (an LED, of course) went off. Why couldn’t I make my own Sun Crystals?
And so I set out on a quest to somehow recreate the magical formula of Sun Crystals. I purchased powdered organic stevia and organic cane sugar and began tinkering. After moments and moments of painstaking trial and error, I cracked the secret code.
Using an even 1:1 stevia to sugar ratio, I was once again able to enjoy guilt-free morning coffee, iced coffee made with delicious cold brew coffee concentrate, and afternoon tea, too.
Since many of my friends have commented on the jar of white powder I keep on the counter, I’m going to share my Top Secret recipe.
It will take you less than one minute to make. Are you ready?
Natural Coffee Sweetener
Equipment
- pint glass jar with lid
Ingredients
- 1 cup organic cane sugar
- 1 cup organic stevia powder
Instructions
- Combine cane sugar and stevia in a jar.
- Screw on lid and shake well to combine. Makes 2 cups.
Notes
Nutrition
Save for Later
Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
How to,use in recipes for instances a cup sugar equal a cup of sun crystal.Thank you for posting this recipes.
I had never tried the Suncrystals but instead I have really enjoyed the
Dominos Light sugar in my coffee for several years now. It became hard for me to find and then I reazlied that Dominos was no longer making it. I was tickled to see your post because I was wondering how to just make my own. Thanks for sharing your “secret” recipe.
I’m glad this post was helpful to you, Helen. Thanks for taking the time to write! xo
I like to use Domino Light which is a blend of sugar and Stevia, but it’s becoming hard to find in the grocery store. Thank you for this. I knew I could combine the sugar and stevia but didn’t know about how much to use when baking with it.
I am looking for the combination of Nature’s Family Sun Crystals natural sweetener using only raw cane sugar and erythritol. it has 4 calories per serving and so far, it’s the best one I’ve found. I do not like the after taste of stevia. I found it on a website a year or so ago and cannot locate the ratio of it now. thanks for your help. A
I loved Sun Crystals also. And I went to ebay the same as you, and bought it there. Now, I can’t buy them anywhere. So I really appreciate your recipe for making my own. Do you know the calorie content of yours, or carb amount? With diabetes its helpful to know these things. Thanks so much.
Thank you for working up the ratio on the sweetner.
I still have a 50 pack box of Sun Crystals that I keep in the trailer for the odd camping trip or getaway but have been useing a product from TJ’s which is cut Stevia.
I grow the Stevia here at home but am not a tea drinker so mostly combine it with other herbs/mints to make a relaxing tonic in a chewable form.
Thanks again.
I’ll be checking in soon.
Mino Jones
I have one packet of Sun Crystals left and have been hording it! And mine did not have the maloidextrin in it so will be glad to make my own. Would Whole Foods carry the organic sugar and Stevia or do you order it?
Yes, my Whole Foods carries both products in the baking department. I buy the organic sugar and stevia from my local King Soopers. Good luck!
It truly upset me when they stopped making Sun Crystals. I don’t know why it never dawned on me to try making it myself… BLOODY BRILLIANT IDEA!!! I assume the usage is roughly the same… 1/4 to 1/2 tsp for every 1 tsp of regular sugar?
Kudos!
Yes, I find that I don’t need quite as much of the mix as regular sugar – probably because the stevia is more concentrated. Glad you like the idea! :-)
Specifically for coffee and tea, I prefer demerara sugar…However, I’ve never considered growing Stevia, thanks for the idea.
Mac and Em,
Here’s an article from Mother Earth News, all about how to grow your own stevia:
http://www.motherearthnews.com/organic-gardening/herbs/stevia-plant-zm0z13fmzkin
xo,
Eliza
I’ve always been suspicious of artificial sweeteners (most of them give me awful headaches.) Stevia is intriguing, particularly since I can grow it in my garden. I like the half and half mix, hope to give this a try this summer.
Stump Grinding Granby, CT
I love truvia. It is stevia without the bitter taste.
I am a good ole’ sugar gal myself. Thanks for sharing your recipe!
Can’t wait to try it – will not do the artificial sweeteners but don’t like stevia aftertaste – this could be the answer! THANK YOU!!!!!!!!!!!!!!!!!!!
I hope you like it, Carolyn, and you could always adjust the ratio of sugar to stevia to suit your taste buds.
xo
Dear Kim,
I have never thought of growing my own stevia, but I love that idea! You’re right, that mixing the sugar and stevia powder seems to offset the slight bitterness of the stevia. I love that you make your own tea from homegrown herbs, too. Thank you for sharing your thoughts.
xo
Still giggling. Love your “secret recipe” and will probably have to try it soon — iced tea season is coming! I use a variety of sweeteners from sugar to honey to stevia. I usually grow my own stevia and steep the leaves with various homegrown or wildcrafted herbs to make a nice tea. I’ve heard that powdered stevia can be bitter. I take it you’re not finding that? Or does cutting it with sugar help eliminate that? It’s something I don’t notice with the full leaves. Thanks for tinkering.