Total Time
5mins
Prep 5 mins
Cook 0 mins

I have been thinking about trying lemon flavor in coffee for a long time and finally tried it this morning. It Works! This coffee really does have a pie-ness to it. For this to work and taste lovely you need the sweetening and creamer. You can use more sweetening and creamer if you like but don't cut it back.

Ingredients Nutrition

  • 10 ounces fresh hot coffee
  • 14 teaspoon lemon extract (can use more if you would like more lemon after tasting)
  • 2 teaspoons Splenda sugar substitute
  • 1 tablespoon fat free liquid coffee creamer (unflavored)

Directions

  1. Brew the coffee and pour it into your cup.
  2. Add the lemon extract, Splenda and creamer.
  3. Stir and enjoy.

Reviews

(9)
Most Helpful

I thoroughly enjoyed the coffee, especially on a cold Winter's morning. I did however, change it up a bit. I only added 2 individual packets of Splenda (which was a bit less than a teaspoon), plus I added a tablespoon of half & half. I also topped my coffee with some whipped topping. It was yummy! Glad I came across this recipe. It will go into my recipe box.

Domestic Diva February 20, 2016

I have made this coffee several times, and with modifications to the ingredients. After I add 10 ounces of water to my coffee cup, I add 1-1/2 teaspoons of instant coffee, and heat it in the microwave. I then stirred in 1 tablespoon of granulated sugar, 4-1/2 teaspoons of Coffee-Mate Powdered Coffee Creamer, plus the extract. I topped the coffee with a heavy amount of Reddi-Wip Whipped Topping, and thoroughly enjoyed the coffee! I did notice, after some of the Reddi-Wip had melted into the coffee, it made the coffee even more creamy, but oh so delicious! I highly recommend topping your cup of coffee with some sort of whipped topping, it adds just that little bit of something extra which you will enjoy. Thank you Annacia for sharing this recipe, this one's definitely a keeper!

Domestic Goddess January 29, 2016

YUM! This was amazing. I used Splenda and a tad more lemon flavor. Do-over recipe. Thanks for sharing!

Ang11002 September 30, 2010

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