Wednesday, September 29, 2010

Head over "Heals" for Agave Syrup

I am head over heels for agave syrup, the nectar from the Agave tequiliana plant. My new favorite natural sweetener is low on the glycemic index, which means that it causes small fluctuations in our blood glucose and insulin levels - that means no major sugar highs or sugar lows. It is also 25% sweeter than regular sugar, so you use less.  I use this every morning in my coffee and found that it is a great way to sweeten iced coffee because it dissolves so easily.

Here my recipe for iced coffee:

  • 1/2 cup dark roast coffee beans
  • 6 cups of boiling water
  • 1 tbs agave syrup

Add the coffee grinds and the hot water to a French press, stir. Brew the coffee for 10 minutes.  Press and pour the coffee into a pitcher.  Add the agave syrup and stir, cool then place in the refrigerator overnight.  The next morning add milk and enjoy.

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