The most common coffee and tea additives are dairy and sweeteners. For a sweeter cuppa, most people simply add white sugar, but there are lots of ways to sweeten coffee and tea, such as honey, agave nectar, molasses, simple syrup and artificial sweeteners.
Sugar is the most common sweetener for hot coffee and tea.
Different types of sugar have different flavor profiles. For example, brown sugar has a deeper, richer flavor than refined sugar. If you’re interested in exploring more unusual sugar profiles, try Indian jaggery – it’s great with masala chai or coffee.
Brown sugar sweetens coffee in much the same way as sugar does. However, since brown sugar has a higher molasses content, you get a delightful, slightly bitter flavor. I found that the sweetening capabilities of brown sugar in your coffee are similar to that of regular table sugar. That means you use pretty much the same amount.
Maple syrup lovers might like to create a breakfast coffee drink by combining two favorite things. Using maple syrup in your coffee make a beverage that compliments pancakes and waffles perfectly. It does taste like maple syrup, and it does take more syrup to sweeten your coffee than it would take sugar. A sticky glob may form at the bottom of your cup.
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