Coffee Sweeteners - A Guide

Natural Sweeteners

Besides the processed sweeteners found on grocery store shelves, there are various natural sweeteners that come in various textures and flavor profiles.

Agave
Extracted from the agave plant, which also gives us products like tequila and aloe vera, agave syrup can come in a range of flavors depending on the type. The syrup looks similar to maple syrup or honey and can come in raw, light, amber, and dark variations.

Raw agave syrup comes in a dark, caramel color and is made from slowly cooking the liquid extracted from the blue agave’s core. The syrup thickens after being processed at low temperatures for longer periods of time than other agave variations. The final result is a neutral flavor that is about 25% sweeter than regular cane sugar.

Light agave is heated for less time than raw agave, producing a lighter, honey-like syrup with a delicate and almost neutral flavor. Amber and dark agave syrups are darker in appearance due to longer cooking times, and contain a full-bodied, molasses-like taste that’s perfect for drizzling on pancakes, waffles, or even into your cup of coffee. It should be noted that these agave varieties, like raw agave, are sweeter than cane sugar. In other words, a little can go a long way.

Maple Syrup
Maple syrup is much more than just a topping for pancakes. This natural sweetener is made from the sap of the sugar maple, red maple, and black maple trees native to North America. Maple syrup’s flavor profile is typically characterized as caramel-like with some hints of nuttiness. There are also various grades of maple syrup, such as golden, amber, dark, and very dark. These distinct variations are products of when the maple syrup is extracted. For example, when springtime rolls around, the sap inside the maple trees warms up, producing a darker syrup with bolder, more concentrated flavors. Maple syrup provides a comparable amount of sweetness to granulated sugar, which is why it’s often used in baking as a sugar substitute in a 1:1 ratio.

Honey
Honey has been used as a natural sweetener since ancient times, making it an older discovery than granulated sugar. With its high levels of fructose, honey in coffee adds a higher kick of sweetness than table sugar. Bees produce honey after they’ve collected nectar and honeydew during pollination. Because honey is derived from bees coming into contact with different flowering plants, there are several kinds of honey around the world that have unique flavor profiles based on their origins. For example, there is orange blossom honey with a sweet citrusy flavor, dandelion honey with a prominent floral taste, and manuka honey with earthy and somewhat bitter notes. Honey is also commonly adulterated with other syrups and sweeteners that dilute its natural taste, making it important to research the brand you’re purchasing to ensure quality.

Monk Fruit
Monk fruit, or lo han guo, is a green melon fruit that is native to southern China. When dried, this fruit can be ground into a powder that’s used as a sugar alternative. Monk fruit is also a natural low calorie sweetener that’s 150 to 250 times sweeter than table sugar. Its taste is boldly sweet without any unwanted bitter aftertaste.

Vanilla Extract
Vanilla extract is an everyday baking staple that can also make its way into your coffee recipes. Made from soaking vanilla beans in a combination of water and ethyl alcohol, this extract is a concentrated form of vanillin or the molecule that gives vanilla its distinct, floral sweetness. There are also many artificially manufactured vanilla extracts on the market that have a more intensely sweet and often bitter taste than pure vanilla extract.

Coconut Sugar
Coconut sugar is formed from coconut palm sap that’s heated until its water content fully evaporates. The result is a granulated sweetener that looks and tastes similar to brown sugar but with a more pronounced caramel aftertaste. Coconut sugar in coffee also adds an amount of sweetness that's comparable to table sugar.

Spices
Several cultures flavor their coffee with spices. Turkish coffee is often brewed with cardamom and cloves, while Mexico loves its café de olla sweetened with cinnamon sticks and piloncillo, a crystallized version of molasses. Adding spices to coffee brings plenty of nuttiness, warmth, and subtle notes of sweetness.

Sweetened dairy

Dairy can serve a dual purpose when adding it to coffee. Besides adding richness and creaminess to your cup, some dairy products can also come sweetened.

Flavored creamer
There are currently several creamers on the market, whether plant-based or dairy-based, that come flavored. This is a versatile option for those who prefer some milk in their cup as well as some extra sweetness. Many brands also release seasonal flavorings, like peppermint during the Holidays, making it easy to switch up your creamer from time to time.

Condensed Milk
Condensed milk is a decadent (and delicious) way to add lots of creaminess and sugary sweetness to your coffee. Commonly seen in Vietnamese coffee traditions, condensed milk is an intensely sweet dairy product that is viscous in texture and has a distinct milky aftertaste. This is an excellent option for both iced and hot beverages.

How do I sweeten my coffee?

Your method for sweetening your coffee depends on the sweetener you’re using. Some sweeteners are more soluble than others and fare better in warm beverages than iced. It’s also common to see baristas pour sugar in coffee cups before extracting espresso, allowing the coffee’s heat to melt the sugar as it drips. Some coffee drinkers prefer adding sugar after their latte or cappuccino is finished and stirring the foam and sugar together. It generally comes down to personal preference but also understanding how your sweetener reacts in different temperatures. Sample, experiment, and determine what you like best.