Boil some drinking water and pour it into a French press. Add 1 tablespoon of ground filter coffee, give it a stir, and let it brew for 8–10 minutes.

Pour 25 ml of whisky into your serving glass. Add the brewed coffee – but leave a bit of space (about two fingers’ worth) for the cream. Drop in 4 Splenda tablets and give it a good stir.

Note: If you add cream straight into the coffee, the flavour can be quite strong. To soften it a bit first, pop 2 tablespoons of light cream and 4–5 ice cubes into a shaker. Shake it for 2–3 minutes, strain out the ice, and then pour the cream over your coffee mix.

Liqueur Coffee with Splenda Sweet Minis is ready, bon appetit!

* If you’d used sugar instead of Splenda, each cup would’ve had 108 calories!

1 serving = 1 cup