The question, “how do you take your coffee?” has traditionally been answered with some combination of cream and/or sugar or black. But there’s another option: ground into an untra-fine powder, mixed with cocoa butter, and turned into a low-sugar confectionary treat. This new answer comes via Nudge, the makers of coffee bombs and coffee bars who says that “whatever you can do with chocolate, we can do with coffee.” And I hope you don’t judge or begrudge the Sprudge, but we’re into the Nudge coffee not-fudge.

Made by The Whole Coffee Co, Nudge uses “a patented process that unlocks a broader and more complex array of flavors and aromas than brewed coffee (as only about 20% of the flavors in the coffee beans are water soluble),” per Food Navigator USA. Part of this process includes grinding roasted coffee ultra-fine then combining it with cocoa butter, “which encapsulates the roasted coffee particles, preserving their aroma and flavor.” The chocolate-like confection then gets tempered into a shelf-stable product that can be molded into bars or pellet-shaped “bombs” (think: M&Ms).

A competitor in the recent Best New Product competition by the Specialty Coffee Association, Nudge touts a 60-99mg dose of naturally occurring caffeine per tin, while keeping the sugar content to around 2-3g per serving. Flavor options include Caramel Macchiato, Vanilla Latte, Brazilian Reserve, and Colombian Reserve.

The Whole Coffee Co has recently brokered a deal with Kroger to carry Nudge in 2,000 of their locations across the United States, so there’s never going to be a Nudge too far away. Or, if you are not Kroger-adjacent, you can get a Nudge of your own via their website, in 4-packs for $12 and $18 for the bars and coffee bombs, respectively.

Like all good drugs, coffee should have the option of micro-dosing, and thanks to Nudge there’s now a much more convenient way. For more information, visit Nudge’s official website.

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.