What can I use in coffee to sweeten it?

What can I use in coffee to sweeten it?

You can check the answer of the people under the question at Quora “best way to sweeten coffee

0 thoughts on “What can I use in coffee to sweeten it?”

  1. 6 Healthy Ways to Sweeten Your Coffee
    Agave. Agave nectar is a natural sweetener derived from cacti. …
    Honey. People usually think honey is for tea and sugar for coffee, but honey can taste just as sweet and delicious in coffee. …
    Stevia. …
    Coconut Sugar. …
    Maple Syrup. …
    Unsweetened Cocoa Powder.

  2. If you want to sweeten your coffee but don’t want to use regular white sugar, here are some easy, healthy, and inexpensive ways to sweeten coffee without sugar:
    Vanilla extract is one of the simplest ways to sweeten your favorite beverage. It doesn’t have any sugar, but it tastes sweet! Start with half a teaspoon and see what you think.
    Cinnamon, for example, is not actually sweet, but the connection may fool your taste buds! If you relate cinnamon with pancakes or Mexican chocolate, a pinch in your morning coffee can make it taste sweeter.
    Pour a spoonful of unsweetened cocoa powder into your coffee cup. You’ll get all of the rich chocolate flavors and sweetness you crave without the extra calories!
    Try natural sugars such as maple syrup, honey, or agave. They are easier for your body to digest and will add exciting flavors to your sweet cup of coffee.
    I hope you’ve managed to find your favorite new way to sweeten coffee without sugar! Even better, you won’t be ingesting too much sugar, and you’ll probably be reducing your calorie intake as well!
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  3. It’s a matter of taste. I grew up in cane sugar country so refined white sugar is my bellwether for “sweet”. Others will have different standards. Most people want to sweeten coffee to take away the perceived bitterness. If that’s your goal, then your go-to should be whatever sweetener you consider “neutral”. In my case that’s granulated/refined sugar. Yours may differ.
    I find (and again, others will differ) that honey imparts a honey taste. That’s fine if you want to taste honey. I want to taste coffee. Ditto flavored sugars, agave sugar, jaggery, molasses, golden syrup, dark or light brown sugar, etc… They all have a distinctive taste. … to me.
    I started drinking cafe au lait as a kid in the French Quarter in New Orleans. I spent years trying to replicate that taste (let’s face it, a seven-year-old is going to opt for “extra sweet”) but finally noticed in my 50s that I was left with a sugar aftertaste that lasted for hours, so I cut down. I now take enough sugar to take the bitter edge off of my cuppa and the better the coffee, the less sugar. At that, if I pull a ristretto for direct consumption or for the base for my Flat White, I won’t sweeten it, at all. My roaster’s coffee is complex enough on its own that “bitterness” isn’t a negative, but a flavor note.


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