A few years back I started sweetening my coffee with Agave Nectar. I was trying to stay away from refined sugar and, while it would have probably been best to just drink my cup of Joe black, I ended up going through a whole litany of alternatives. Agave Nectar provided the best taste. Recently, research has come out to suggest that it may not be so healthy, but I’ve since got used to the taste. I’m going to keep at it (how bad can it be to use a few drops in coffee?).
Basically then, this post is me saying, screw you, I like it.
Some basic info:
What is Agave Nectar?
Agave nectar is an ultrasweet syrup that comes from the same plant as tequila. It’s sold in two varieties: raw and light, which has been heated or “cooked”.
What’s it like in coffee?
The raw variety in coffee is similar in taste to brown sugar, and depending on what you’re drinking, can add a mildly alcoholic vibe to proceedings (this may just be in my mind). The light version comes across more like generic old sugar. I’d recommend going with the raw if you’re looking for something different for your cafe.
Advantages and Disadvantages:
Agave Nectar is mostly fructose, so it doesn’t affect blood-sugar levels. Obviously, this can be handy for diabetics. The problem is, your pancreas does not process agave at all because it doesn’t need to release any insulin, so, your liver has to do all the work. Sounds tiring.
Agave nectar is certified as a sweetener by the FDA, but some people are claiming that agave manufacturers are hiding the amount of processing involved, and the fact that it contains more than 70 per cent refined fructose.
Chef Michael Stebner offers some background info on Agave Nectar here:
What do you think? Have you tried agave nectar in your coffee?