What is another natural sweetener besides honey that I can use in my tea and coffee?

What is another natural sweetener besides honey that I can use in my tea and coffee?

You can check the answer of the people under the question at Quora “best alternative sweetener for coffee

0 thoughts on “What is another natural sweetener besides honey that I can use in my tea and coffee?”

  1. Stevia is the obvious one or you could just give up sugar. Most people find that when they try they can quite easily do without a sweetener and appreciate the taste of the tea or coffee more.

    Reply
  2. Try corn syrup, also known as glucose syrup, which is made from corn starch or maize and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. It’s used as a natural sweetener in drinks but has the same same calorific disadvantages of sucrose (consisting of fructose and glucose molecules attached to make the disaccharide sucrose), which is also a natural sugar.
    Another product is xylitol, a sweet natural alcohol, often used as an alternative to sucrose. Back in the 1970s efforts were made in the UK to use xylose in food manufacture. It’s a natural sugar derived from wood and plants and is claimed to be a “sugar-free” sweetener for candies and sweets, marketed to prevent dental caries.
    An issue that prevented its widespread use in the cake industry was the fact that this sugar substitute was prone to give the consumer diarrhoea, an attribute that the suppliers assured me was just a question of the body eventually becoming tolerant to the sugar!
    You may need to be aware that the sugar in honey is, in fact, a mixture of glucose and fructose. To give a full answer that is relevant you really need to indicate in your question what the reason is for the change from honey to a natural alternative sweetener.
    You may also be interested in the sweetening change when you toast bread. It’s known as dextrinisation caused by breaking down the starch to sugars by heat. If you factor in this additional source of sweetness in determining the amount of sugar that you would normally add to your tea or coffee, you would end up adding less sugar while eating toast. Dextrin and polydextrin are glucose molecules linked in chains.

    Reply
  3. I don’t like honey in coffee. Something about honey that tastes bad in coffee, IMHO.
    Agave syrup, palm sugar and cane sugar do not have that taste.

    Reply
  4. I enjoy agave nectar, now widely available in both the Baking aisles and Mexican aisles of most supermarkets. I use it as a substitute for sugar and honey in many recipes.

    Reply
  5. What is another natural sweetener besides honey that I can use in my tea and coffee?
    I’m not entirely clear what kind of answer you are looking for here. Sugar is the most obvious natural sweetener which you could use besides honey. Honey is as calorific as sugar so if your aim is to cut down on calories honey is not the way to go.
    If you are thinking of a substitute for sugar, then Stevia is apparently pretty reasonable although I have heard that some people find it has a definite taste to it which may be different from what you might expect. You could also look at Sucralose which is synthesised from sugar but has minimal calorific content.

    Reply
  6. We’re all assuming you mean “other than sugar” because sugar is a natural product, it’s just been processed and some people balk at the end product. But there are darker, less processed sugars. Jaggery, mentioned below is one such.
    Stevia. Agave sugar. Sugar cane juice. Maple syrup. (One funny blog recommended cinnamon, cocoa and vanilla extract – seems he’s never tasted those objects as they’re not sweet without sugar or some sort of -ose).

    Reply
  7. I’m not sure what you mean by “natural”. Table sugar is about as “natural” as honey.
    Try agave syrup. It has a very distinct flavor that complements the same foods as honey.

    Reply

Leave a Comment