My "Mock" Mochas Are Full of Sugar

You could do sugar free Quik.
But the sugar is better for you than the sugar substitute is.
If that's the sweetest thing you do all day and you don't indulge in anything else then I wouldn't worry about the sugar.

There is no way to get the sweet aspect without a sugar or sugar substitute. My opinion is that if you have to have one you should pick the real food, so stick to sugar.

At some point in my life I just switched to buying really good coffee and using only milk (no sugar). It took a while for my taste buds to adjust but I can honestly say that is what I prefer now. When I treat myself to a mocha now I always think it is too sickly sweet. How about training yourself to not drink sweet mochas at all?

You can put a table spoon or two of dutch cocoa into the filter with the ground coffee. You won't get as strong of a cocoa flavor as with nesquick but it's enough for me.
As others have mentioned that are sugar free syrups for flavoring coffe available and I believe you can find sugar free chocolate flavored creamer in the dairy aisle as well.

Honestly - I would just get rid of the sweet habit and not try to replace the sugar with sweetener. I used to drink my coffee with tons of sugar and replacing it with sweetener never worked for me. I went cold turkey on the sugar then - it took two weeks and I was used to drinking my coffee with milk only. It's just a matter of habit.
Good luck.

I make my hot cocoa from scratch with Droste dutched cocoa and a limited amount of sugar. This way, you can control how much sugar you use.

The trick with using dutched cocoa is to make a paste with the cocoa/sugar with a little hot water or warm milk first, adding in the liquid a little bit at a time. If you are making this at work, you might want to make enough of the paste (and use hot water) at home and bring it in a sealed container, then just add how much you want to the hot milk.

No, this won't completely fix the sugar issue, but I personally find it less concerning than aspartame and really, if you are adding the sugar in yourself, you can eventually decrease the amount of 'sweet' that you want. (I liked the suggestions about stevia, too.) I have my two cups of tea/caffeine a day and that's four teaspoons, total, of sugar per day.

And you can also consider using herbal teas, which taste great on their own, as an alternative.

You need to start with real ingredients. Real, good quality coffee. It's delicious. You won't want to ruin it with refined sugar or that disgusting powdered chemical garbage in the Nesquick box. You won't want man-made sweeteners spoiling the deep richness of real brewed coffee.

Start with the real coffee. Grind it yourself at the grocery store in their grinder. Put it through your coffee pot or learn to use a French Press. [edit: when you grind coffee for a French Press you have to grind the coffee on coarse grind; fine grind is for espresso and cappuccino; medium is for regular coffee pots]

Use Florida Crystals organic sugar. It's harvested and packaged the same day. It's not very expensive at all and can be found at Price Chopper or Walmart or anywhere else. You can get the next step down of Florida Crystals which isn't organic, but it's "less refined." Either way it still tastes far better than the white refined stuff you get by the pound.

Use REAL milk or REAL half and half or REAL cream. Try to use something that's 5 ingredients or less. Make your own by simply adding some vanilla or a drip of another extract.

Make your own homemade cocoa mix. It's so easy and rich and delicious. Scoop this stuff into your coffee. Use your choice of sugar.

Homemade Hot Chocolate
Ingredients
Makes 5 3/4 cups dry mix or 92 eight-ounce servings
3 1/2 cups sugar
2 1/4 cups unsweetened powdered cocoa (I used an 8 oz container)
1 tablespoon table salt
Whole milk for serving (or lactose-free versions)

Directions
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot.
Add 2 tablespoons of cocoa mix, and stir to dissolve.
For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.
J.'s note: I've been known to just zap a mug of milk for about 90 seconds in the microwave and then add 2 TB of the mix and stir really well. It dissolves better if you use the saucepan but you can microwave in a pinch or to shorten the time.
http://www.marthastewart.com/recipe/homemade-hot-chocolate

Put a couple DARK chocolate chips in it, let them melt and stir. They have antioxidants and are actually good for your heart in small amounts.

There is a sugar free nestle qwik available...maybe give that a try.

That's a lot of empty calories with all that sugar.

What about a flavored coffee and slowly wean yourself from the sugar.

I like my K-cup Starbucks in the morning but I quit adding sugar.

It would be healthier overall plus better on your teeth.

Honestly, I would either cut the calories elsewhere if you reaaaally love your mochas, or just go cold turkey. It wouldn't be long before you were used to plain black coffee.

You could try stevia...a little goes a long way.

I have done cocoa powder and stevia. It is actually pretty good. Just don't use stevia that has maltodextrin in with it, like Stevia in the Raw. It has a bad after taste. If you get a pure powder, it only takes a tiny little bit to get a lot of sweet. by a tiny little bit, 1 teaspoon Stevia extract powder is equal to 1 CUP of sugar.
My personal favorite brand is NOW.

I was using swiss miss brand of mocha flavored powder but then I realized that it has aspartame (sp?) in it. I just ordered online some starbucks mocha powder. It had really good reviews and there is no aspartame in it. I'm sure it has sugar, but I'm not trying to avoid sugar anyway. I'm sure it might have less than nestle though

I would add a little less each day until you are just drinking coffee. You may actually find you like the taste of coffee once you get used to it. I weaned my husband off of sugar this way.

Artificial sweetener is poison for our bodies so don't try them. I think we'll find out in the future that artificial sweeteners were our biggest mistake.

I think you might just need a different snack. How about getting some Coffee Nips, it's a hard candy that is flavored to taste like super sweet coffee, but it lasts a long time. I find sucking a hard candy will last a lot longer and will keep me from eating a lot of candy or sugar.

I would do what Andrea L. mentioned and then just add some (maybe 2 teaspoons) of sugar directly to your coffee once it is brewed. You could cut down significantly on the amount of sugar intake without adding something else fake to your coffee. There are other, low glycemic, sweeteners that you could use to replace the sugar as well, but I don't know if that's what you're looking for, or to just reduce your refined sugar intake.

Cocoa powder and splenda are actually not bad. But I like unsweetened cocoa powder and add it to oatmeal and greek yogurt along with splenda. Just try it. Or get a sugar free qwik, I'm pretty sure they make it. Or maybe a sugar free syrup.

I like flavored coffees. A good chocolate coffee is nice with a tiny bit of sugar and milk or cream to give it and creamy taste and feel

Hershey's makes a sugar free chocolate syrup also DaVinci makes sugar free chocolate sauce. If you're not opposed to aspartame Coffee Bean & Tea Leaf makes a sugar-free dark chocolate cocoa powder.

Get a sugar free cream. They have a wonderful mocha cream. Made by international coffee, another by coffee mate, another by Bailey's. They are great. I use the peppermint mocha it's super good.

Never had coffee but we'll do just plain cocoa (no sugar) into milk and heat it. It tastes like hot cocoa to me, but I'm not used to anything else.

If you are used to something sweet it probably would be tough at first. Just stick with it. Even chocolate, we don't eat it unless it's 85 or 90 percent dark. i tried 100 percent baking kind, and it was too bitter!