Instead of adding sugar, can one add honey to coffee? Is there any reason not to?

Instead of adding sugar, can one add honey to coffee? Is there any reason not to?

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0 thoughts on “Instead of adding sugar, can one add honey to coffee? Is there any reason not to?”

  1. I prefer honey over sugar in my coffee when I have it. Honey has a stronger flavor than sugar, so it’s better with strong, dark-roasted coffee.

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  2. Honey has its own flavor and depending on the flower source, it can be quite strong.
    Those flavors may be objectionable and clash with the flavor of coffee. I, for one, don’t enjoy that taste. Honey works better for tea, in my estimation.
    You can always try it; you might like it. And there are scores of different honeys, one of which may be to your liking.
    There’s no significant nutritional difference between adding honey or adding sugar.

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  3. Of course! Like others here, been doing it for eons. Honey is healthier, at least good honey is, even if dissolving it in hot liquids diminishes its goodness.
    Is there a reason not to? Other than personal taste and rare allergies, no.

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  4. I never tried to add honey everytime I have a cup of coffee. I think it depends on your preferences. Honey and sugar are totally different in taste, but it doesn’t mean you can’t substitute each other. If you wana be healthier, just add honey or stevia instead of sugar. Maybe it’s kind of weird but I think it’s worth to try.

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  5. I add local raw honey to my coffee if I’m not feeling well just for the health benefits. Otherwise, I usually enjoy it black or with just a touch of cream.

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  6. Yes. Honey is a great sweetener with many benefits. However, if you are a bit concerned with the taste, sugar has an advantage over honey. It is because it has a strong flavor that doesn’t always go well with the honey. According to DriftawayCoffee , honey has more calories that makes it a better choice as a coffee sweetener. It contains both glucose and fructose as well as other essential nutrients for the body. Furthermore, the sugars in honey are processed faster, which means it is less likely to become fats that stored in the body. Besides, honey has a lower glycemic index than sugar that makes it have effect on blood glucose levels.

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  7. ditch the sugar. it’s so bad for you. I used to have 10 tsp of sugar in my coffee per day. I now don’t even have sugar at all. When I have my coffee or tea, it’s either black or with honey. Tastes better, it’s an antioxidant and much healthier. Sugar is really really bad for you.

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  8. Sure you can, and in fact with the right pairings it can enhance the coffee a lot. My daily cup is Costa Rican with orange blossom honey AND a dash of Torino Almond syrup. They work together synergistically and it’s really, really good.

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  9. I’m using honey to complete my coffee most of the time. I do enjoy it. Honey doesn’t change much coffee’s original smell and taste much like milk or sugar or other ingredients. i’m using vietnamese pure coffee (very little mixture of corn and soya bean). This is the core thing I like as my taste is pretty strong.

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  10. There is no reason not to.
    Honey is just sugar from another source. It’s no healthier than plain table sugar.
    There is even some evidence that honey has a higher propensity for causing dental cavities due to the sticky nature of honey.

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  11. Using honey in your coffee is a better alternative then processed sugar. Only down side is honey is more expensive on the long run.
    Some honey brands change the flavor of your coffee and this may give you the chance to rediscover some other flavors of coffee.

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  12. I’ve read that honey reacts at high temperatures and turns somewhat toxic. Honey can be added only to tepid drinks. I am speaking of course about healthy honey, not about the stuff sold in jars in super markets, which is boiled to obtain clarity. So, unless you drink your coffee cold, you’d be better off avoiding honey.
    PS It goes for lemon as well. The idea that hot tea with lemon and honey is good for you is ridiculously unscientific. The poor vitamins and antioxidants are long dead.

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