My suggestion for the coffee would be to check out the grain instant coffees that are available. They don't taste like coffee, per se, but now that I'm used to them, I find them delightful and satisfying in a warm, dark, slightly bitter hot beverage kinda way. I usually buy Caffix, and I add vanilla rice milk to it and no sweetner and I like it a lot!!!! You could also try kukicha (twig) tea. It is extremely low in caffeine, naturally, and it doesn't taste like regular black or green tea (although it is from the tea plant too...the twigs part!) It is normally found with macrobiotic foods or a market with a well-stocked tea assortment. Or a Japanese market usually has it, sold as bancha.
As for alternative sweetners, dates are useful as is granulated date Sugar
(mildly sweet.) Or if you can find palm sugar, it's unrefined and quite soft, like light brown sugar, but with a richer taste.
Also, in Chinese markets you can find a product called "Brown Candy" which is completely unrefined cane Sugar
in thin rectangular blocks. (There are several in a package, and it is quite inexpensive). Jaggery is the Indian version of unrefined cane sugar. It usually comes in a fat cone shape and is usually more expensive than Brown Candy. And there is a Mexican version in small, tall cones called pilocillo. All of these unrefined cane sugars are dark brown and need grated to use or they can be broken into chunks and melted. Also, these sugars really make a difference for the better in adding richer, multi-dimensional flavor to your cooking. All U.S. brown Sugar
is refined White Sugar
with molasses added back to it to make it brown and soft. Dark has more molasses. Light has less. Any of the unrefined brown sugars are superior, from a health perspective and a cooking one, if you need/want cane sugar. But they are more time-consuming to use, because they have to be grated and they are not easy to grate and the grater gets a bit sticky.
One more possibility to add: maltose, also available in Chinese markets, is malted grain sugar--not too different from the common macrobiotic sweetener, malted barley syrup. Chinese maltose can be made from rice, millet, barley, or wheat, etc. It comes in a white tub, and it is thick and syrupy; it is most similar to corn syrup and can be used similarly.