Creamy Iced Tea with NECTRESSE™

This is a Sponsored post written by me on behalf of NECTRESSE™Sweetener for SocialSpark. All opinions are 100% mine.

One of the keys to my weight loss in the past has been no calorie sweetener. I use it in foods such as oatmeal, cereal, and in the iced tea I'm slightly addicted to these days. I use a lot of Splenda when I'm cooking and baking, but was excited to try the new NECTRESSE™Sweetener.

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While I could have baked up some cupcakes or made my low calorie tapioca, I decided to give the NECTRESSE™ a true test. I decided to use it in my iced tea. I knew that I would be able to truly get a taste for how well it sweetened.

I loved that it has zero calories per serving and I was intrigued that it is the only 100% natural sweetener made from monk fruit extract. It sounded different than anything I had tried in the past. I'm trying to teach W to try things at least once, so I figured I could do the same!

So… I was ready to make my favorite Creamy Iced Tea with NECTRESSE™.

Nectresse by the makers of Splenda

Creamy Iced Tea

What you need:

  • Glass of iced tea (I like to use my big 16 ounce cup)
  • 2 Tbs. creamer (sometimes I use a flavored creamer like vanilla or sweet cream)
  • NECTRESSE™ to sweeten to your liking (I used 3 packets for 16 ounces of tea)

What you do:

It's simple! Pour your iced tea and add your creamer and sweetener. Stir and enjoy.

I know it's simple but I absolutely adore it! It makes my iced tea taste a bit more heavenly. The NECTRESSE™ worked great as a replacement for my usual Splenda. I used fewer packets and felt the taste was much more like regular sugar! Oh, and it also dissolved quickly when I was stirring. That is not something I find in every sweetener. But it's a quality I definitely appreciate!

I ran out of my NECTRESSE™ sample way too quickly! You can get your own FREE sample of NECTRESSE™Sweetener to try it for yourself!

To learn more about NECTRESSE™, you can check out the video testimonial of the sweetener's spokesperson, Lisa Ling. She is cautious about her sugar intake due to a family history of diabetes. 

Do you swap sugar for an alternative in your cooking or baking?

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