If you’re looking for a proven way to sweeten coffee without sugar, you have come to the right place. Here we have many different options on how to sweeten coffee without any sugar!
Today, however, there are many ways to sweeten this drink, as well as all the drinks and anything else, today the planet is full of alternatives and choices on everything, so also our good coffee we can drink it by sweetening it with different methods and products, which are all valid alternatives to the typical famous white kitchen sugar.
Many do not sugar the coffee at all in order not to lose its typical flavor while drinking it. But at the same time, accompany the drink with well-sweetened and caloric sweets, in order to make up for the bitterness of the coffee, this is typical of Turkey where coffee has now become more than a tradition but a true “magic ritual’.
In Bosnia and Herzegovina, for example, bitter coffee is served with a plate of sugar cubes that must be bitten slowly while tasting the coffee. They are like candies or biscuits, which leave the sweet taste in the mouth, which will then be balanced by the bitterness of the coffee so far we still talk about white sugar .now let’s erase it from the mind and see all the alternative
methods to sweeten our beloved coffee!
15 Ways To Sweeten Coffee Without Sugar
- Brown Cane Sugar
- Agave Syrup
- Barley Malt, Rice Syrup, Corn Syrup
- Apple Syrup
- Maple Syrup
- Grape Syrup
- Coconut Sugar
- Mesquite Powder
- Date Syrup
- Yacon syrups
Healthy Ways To Sweeten Coffee – Brown Cane Sugar
The first valid alternative as a natural sweetener to white sugar is undoubtedly brown cane sugar, very similar to white sugar, both in flavor and sweetening power.
In large retailers, often what is “passed off” as cane sugar is actually nothing but white sugar with dyes.
Brown cane sugar has a slight licorice aftertaste, is grainy, sandy, and browned in color. It is the result of the very first extraction from cane juice after its harvest, typical of Brazil. It is very rich in nutrients such as magnesium, potassium, vitamins, and mineral salts.
There are several varieties, all excellent to try at least once to choose our favorite: “panela”; “mascobado*; “Dulcita”; “rapadura”; “melado de acucar”.
Best Tasting Sugar Substitute For Coffee – Honey
Honey is one of the best sweeteners found in nature. In addition to its sweetening properties, it is a real food; if you buy it directly from the beekeeper, you are sure to use a totally natural product, uncontaminated by industrial processes and chemical alterations that impoverish and make toxic white sugar but also processed honey itself.
The only “negative” note is its strong automaticity. In fact, not everyone can like it combined with the flavor of a good espresso; for this reason, acacia honey is used above all. More neutral and delicate than other varieties, this does not mean that we can experiment with our curiosities and try many alternatives for maybe rediscover a taste we like, so we could use all types of honey a little at a time and maybe find a combination of two flavors that our palate loves so much, after all, there are many types of honey.
Healthy Sweetener For Coffee – Molasses
Molasses comes from brown sugar or beetroot and contains sucrose, fructose, glucose, phosphoric acid, potassium, fiber. B vitamins and minerals.
Also, in this case, when we find the molasses on the shelves of the supermarket, we must pay attention to the origin of the product, which must be certified organic. Otherwise, there will be residues of the chemical compounds used for the extraction of sugar.
Best Artificial Sweetener For Coffee – Agave Syrup
The syrup or agave juice, which is nothing more than the sap of the agave plant, is very rich in mineral and trace minerals.
Its sweetening power is due to the high fructose content. It is slightly more fluid than honey and has no particular flavor notes.
Here too, the discriminant reveals the choice of a certified product of the highest quality and not subjected to harmful chemical procedures. Therefore, it is better to rely on supermarkets that treat natural products or organic shops.
Best Natural Sweetener For Coffee – Stevia
Stevia is an all-natural sweetener that is normally used by the Guarani Indians of Paraguay and Brazil, where it’s also known by the name of “sweetened herb*.
A natural zero-calorie sweetener is extracted from this vegetable, with an almost zero glycemic impact and, above all. With a sweetening power up to 300 times higher than that of sucrose.
Its sweetness is due to the active substance rebaudioside A. contained in the leaves, which leaves a particular aftertaste with hints of licorice.
Stevia can be found on the market in the form of practical tablets, liquid, and powdered extracts. If you limit yourself to the doses of the use of a usual sweetener, it has no particular contraindications; the important thing is not to incur an excessive consumption that could cause an extreme drop in blood sugar and pressure.
How To Make Coffee Less Bitter Without Sugar – Barley Malt, Rice Syrup, Corn Syrup
Barley malt, rice syrup, or corn syrup obtained from the germination of cereals. All of them have a high maltose content and contain essential amino acids, potassium, sodium, and magnesium, which is why they are believed to be the most valuable substitutes for honey.
Barley malt, (the only real malt while the others are called syrups), is obtained by cooking the barley previously germinated and subsequently dried in water.
All three have a characteristic flavor and have less sweetening capacity than honey or maple syrup, but. Especially for rice, they are much more suitable for daily sweetening. So if you were wondering what can I put in my coffee instead of sugar or how to make coffee sweet without sugar, these 3 are great.
Healthy Coffee Sweetener – Apple Syrup
Another product, although not very easy to find, is apple syrup rich in vitamins and minerals and very digestible, especially suitable for sweetening desserts. This one of the best sugar alternatives for coffee!
Best Sugar Substitute For Coffee – Maple Syrup
Another good alternative is represented by MAPLE SYRUP, containing sucrose, potassium. B vitamins and calcium, and this too is produced from the sap extracted from a plant, the maple. It turns out to have a strong and sweet taste and is suitable for the preparation of sweets and for sweetening drinks.
Healthiest Sweetener For Coffee – Grape Syrup
It derives from the boiling and pressing of grapes to which cloves, cinnamon, and lemon are added. It contains fructose and actually has a very characteristic flavor that is not appreciated in every situation.
How To Drink Coffee Without Sugar – Amasake
AMASAKE is another natural sweetener widely used in oriental cuisine, which is obtained from the enzymatic germination of white rice and which can also be easily self-produced at home, and can also be used alone as a magnificent dessert!
It comes from Japan and is a natural sweetener that is obtained from the fermentation of cereals, generally rice, but also oats and millet.
This fermentation is what the work of a microorganism can do, the koji mushroom, which splits the starch of the beans into simpler sugars.
It looks like a more or less dense pasta with a sweet taste: given its consistency, it is ideal for preparing puddings and spoon desserts, but it can also be enjoyed as it is.
In the new frontier of natural sweeteners, a place of honor certainly occupies coconut sugar, made from palm flowers. This is not the palm tree from which the much-discussed oil is extracted but the flowers of the coconut palm (Cocos Nucifera), which is grown in a non-intensive way in Bali. The product obtained is sugar with an intense and fruity flavor with reduced sucrose content and contains many important nutritional substances for our body, such as potassium and zinc.
Erythritol is a polyol, that is. A very complex carbohydrate of vegetable origin that is normally extracted from fermented fruit (especially pears and melons). Only recently has this substance been marketed as a natural sweetener: it is found pure or in combination with fructose.
Although the taste and appearance are similar to those of white cooking sugar, erythritol actually has several advantages compared to this and synthetic sweeteners:
- a glycemic index of zero.
- practically non-existent calories.
- a good sweetening power (80% of sucrose).
It also does not cause tooth decay and is easily absorbed by the intestine.
But if consumed in excess, it can have laxative effects.
It is especially indicated for drinks and hot preparations, which, by promoting its solubility, allow the release of the sweetening power.
With a naturally sweet taste (similar to molasses, with an aftertaste of hazelnut and caramel), with a low Gl rich in nutrients, mesquite powder is the flour obtained from the beans of the homonymous tree also known as American carob.
The long-pod plant grows in arid areas in the southwestern United States and northern Mexico.
The powder obtained from it has always been used as food by Native American populations, and today, even if it is not yet widespread, it is found in some specialized shops and online.
Mesquite flour contains ingredient fructose and soluble fiber (but also proteins, lysine, calcium, magnesium, and zinc): a combination that allows a slow absorption, also of the other sugars and nutrients, without glycemic peaks.
You can use it in the dough as an alternative to refined flour: so you avoid or reduce the use of additional sweeteners.
Another little known sweetener, but no less valid or healthy, is the date syrup. Sweet taste, with a dense consistency and brown color, it is also really suitable for making sweets, especially for making biscuits, smoothies and more yogurt, aromatic.
Xylitol also is also known as birch sugar and is a sweetener naturally present in small quantities in the vegetables, fruit, and bark of some wood species such as birch and beech. If you look at it from a company point of view, xylitol is obtained with a technically complex process from xylans (vegetable polysaccharides) found in hardwoods, residues of corn cobs, straw, and cereal bran. This expensive production makes birch sugar a substitute for expensive sugar.
With a sweetening power between 98% and 100%. xylitol has a sweet taste like normal sugar and has a slight cooling effect on the tongue.  Birch sugar is used, for example, as table sugar or in the production of chewing gum and sugar-free sweets.
Xylitol is relatively well tolerated; however, switching from normal sugar can cause a laxative effect, especially in the initial period and with high quantities while, it has a toxic effect on some animal species (dogs, cattle, goats, rabbits).
Birch sugar is not only suitable for sweetening drinks and foods, but also for cooking and for preserving jam. As for leavened doughs, xylitol inhibits the growth of yeast, which is why it is better not to use it.
Yacon syrup is gathered from the tubers of the yacon plant; it contains fewer calories than sugar (about 200 – 300 kcal) and is mainly composed of oligofructose and inulin (indigestible sugars). Since inulin does not affect the blood sugar level, this sugar substitute can also be of interest to people with diabetes.  Oligofructose has a sweetening power between 30% and 50%, which makes yacon syrup less sweet than other syrups, sugar, or honey. With its soft, fruity, and caramelized taste, it goes well with numerous sweet and savory dishes.
It is therefore quite clear that there would be many alternatives to white sugar, and there is no excuse!
Among other things, all much healthier, just try them all and then decide the best taste that is right for us, whatever option you consider and choose. I can still say that black coffee is still unbeatable! Another extreme alternative to try. We also have guides on how to drain a keurig, how to store coffee beans and how decaf coffee is made!