title_body: Are there any natural sweeteners that work well with coffee?
upvoted_answer: The best natural options for sweetening are, in my humble opinion, actual sugar or sugar syrups. Options include, in general order from less to more distinct taste...
  
  
  table sugar (sucrose), including common refined white sugar or less-refined options like evaporated cane juice or turbinado;
  honey;
  agave syrup;
  jaggery or similar minimally-refined sugar;
  malt syrup, from e.g., rice or barley;
  maple syrup or maple sugar;
  molasses.
  
  
  Though I personally prefer my coffee black and unsweetened, I've used all of these in coffee. Any sweetener will change the taste slightly. The problem with stevia, for me anyway, is that the bitter notes of stevia are overpowering; I can't consume the stuff.
  
  If you're looking for a non-nutritive or lower-calorie alternative, you can look at various sugar alcohols, which are (or at least can be) naturally-produced, lower-calorie variants of sugars. They are produced by various methods, including fermentation.
  
  A good possibility is xylitol, which is somewhat lower in effective calories and nearly as sweet as table sugar with less off-tastes than other sugar alternatives. Another option is erythritol, but may be less-commonly available. World-wide, other options including mannitol, sorbitol, maltitol, and isomalt may be more common.
  
  Note well: different sugar alcohols may have effects on your digestive system, including bloating and loose stool, especially when consumed in large quantities. Start slowly :)