Adding a bit of sweetener to coffee is a common practice for many people. Some like just a hint of sweetness to cut the bitterness, while others enjoy very sweet coffee more like a dessert drink. Honey is one popular sweetener that people use in coffee instead of plain white sugar or simple syrup.
Using honey in coffee has become a trendy option due to purported health benefits of honey as well as its unique flavored profile. But is putting honey in coffee actually good for you, and does it make coffee taste better? Let’s take a closer look at the pros and cons of using honey in coffee.
Pros of Putting Honey in Coffee
There are some potential benefits that make honey an appealing choice as a coffee sweetener for many people.
Honey Has More Nutrients Than Plain Sugar
Honey contains small amounts of several vitamins and minerals that white table sugar lacks entirely. One teaspoon of honey provides:
- 6 calories
- 0.06 mg riboflavin (vitamin B2)
- 0.01 mg niacin (vitamin B3)
- 0.01 mg pantothenic acid (vitamin B5)
- 0.1 mcg selenium
- 0.2 mcg manganese
- 1.5 mcg potassium
While honey doesn’t provide large amounts of these nutrients, it does provide more than plain white sugar. The small boost of B vitamins, antioxidants, and minerals may potentially offer some health advantages.
Honey Has Antioxidant and Antimicrobial Properties
In addition to vitamins and minerals, honey contains various polyphenols and other antioxidant compounds. Research indicates that antioxidants in honey may help reduce oxidative stress and inflammation in the body.
Honey also has antimicrobial properties, meaning it may inhibit the growth of certain types of bacteria and fungi. The antimicrobial effects of honey are due to its acidity, osmotic effect, and hydrogen peroxide content.
Honey May Help Reduce Blood Sugar Spikes
For people concerned about blood sugar regulation, honey may cause less of a spike in blood sugar levels after meals compared to plain table sugar. This is because honey contains fructose and glucose, whereas plain sugar only contains sucrose.
The fructose content of honey helps slow digestion and absorption of sugars into the bloodstream. As a result, honey causes a slower, more gradual rise in blood glucose compared to table sugar.
However, it’s important to keep in mind that honey is still a form of added sugar. It should be used in moderation, especially by people with diabetes or prediabetes.
Honey Has a Unique Flavor Profile
In addition to potential health perks, honey simply tastes different than plain white sugar. The flavor can vary based on the bees’ nectar source, but commonly has aromatic notes of vanilla, cinnamon, clove, eucalyptus, or wildflowers.
Using honey in coffee allows you to sweeten your drink while also adding subtle flavor nuances. The floral, spicy, or earthy notes can complement and enhance the natural flavor of the coffee.
Cons of Putting Honey in Coffee
On the other hand, there are some potential downsides to consider when using honey in coffee.
Honey May Change Coffee’s Texture
One of the main complaints about using honey in coffee is that it can make the drink thicker or slimier. This is because the natural viscosity and texture of liquid honey differs greatly from plain white sugar.
When honey is directly mixed into hot coffee, it may not fully dissolve or incorporate, which can leave a thick, sticky mouthfeel. The texture can be off-putting to some coffee drinkers.
Honey Has a Strong Flavor
While honey’s flavor nuances can complement coffee, its sweetness and aroma may overpower the natural taste of the coffee beans if too much is used. The honey flavor tends to linger on the tongue longer compared to plain sugar.
Those who prefer just a light sweetness or who want to highlight the roasted coffee flavors may find honey makes the drink too strong or syrupy tasting.
Potential for More Calories Than Sugar
Honey has more calories per teaspoon than plain sugar – 22 calories in honey compared to 16 calories in white sugar. This means adding too much honey can add slightly more calories than you may realize.
It’s easy to pour a lot of liquid honey into coffee without precisely measuring. Paying attention to serving sizes is important, especially if limiting sugar and calories is a priority.
Risk of Infant Botulism
Honey should never be fed to infants under 1 year old due to the potential risk of infant botulism. Honey may contain bacterial spores that can lead to botulism, a rare but serious illness, in babies’ intestinal tracts.
While giving coffee to infants is not recommended in general, it’s especially important to avoid using honey as a sweetener if you plan to share a sip with your baby.
Best Practices for Adding Honey to Coffee
If you do want to use honey in your coffee, there are some tips that can help optimize the flavor and texture:
Use Sparingly
When first using honey in coffee, start with small amounts like 1/2 teaspoon and adjust up if needed. Too much honey can overpower the coffee flavor or make the drink too viscous.
Stir Thoroughly
Give the honey time to melt and stir it vigorously to fully incorporate it into the hot coffee. This helps prevent a thick layer floating on top or clumps of undissolved honey.
Consider Alternatives Like Agave or Maple Syrup
For a more liquid, pourable sweetener without changing coffee’s texture, consider alternatives like agave nectar or maple syrup. The flavors are different than honey, but the consistency dissolves easily.
Mix it With Sugar
Cutting honey with a bit of white sugar helps thin out the viscosity. Try a 50/50 ratio of honey and sugar for sweetness along with honey’s flavor.
Add it to Milk Before Mixing
Stirring honey into heated milk or creamer helps thin and dissolve it before pouring into coffee. This prevents a sticky layer of undissolved honey in the cup.
Use Powdered Honey
Dried, powdered honey mixes into coffee smoothly without altering texture. It offers flavor similar to liquid honey in a more coffee-friendly form.
Sweeten to Taste
Rather than pouring a fixed amount of honey, add slowly and taste as you go until desired sweetness is reached. This prevents over-sweetening the drink.
The Bottom Line
Ultimately, whether or not to put honey in coffee comes down to personal preference. Honey offers some potential health bonuses over plain sugar due to antioxidant content, antimicrobial properties, and less dramatic impact on blood sugar. It also provides distinctive flavor notes that set it apart from other sweeteners.
However, honey’s thick viscosity can change the mouthfeel of coffee to seem sticky or syrupy. Its bold sweetness and aroma may overpower coffee’s natural flavors. Precise measuring is also important when using honey to avoid too many calories.
Here are some key takeaways on using honey in coffee:
- Contains trace nutrients like vitamins, minerals, and antioxidants
- Has antimicrobial effects
- Causes smaller spike in blood sugar than plain sugar
- Adds subtle floral, spicy, or earthy flavors
- Can make coffee thicker or slimier
- Strong sweetness may overpower coffee taste
- More calories per teaspoon than sugar
- Should not be given to infants
Overall, a small amount of honey can be a nice way to add sweetness plus flavor complexity to coffee, as long as you don’t mind the thickness. But plain white sugar or zero-calorie sweeteners may be better options if you mainly want to lightly sweeten without changing flavors.
Experiment with different types of honey and amounts to find your favorites way to enjoy it in coffee, if at all. As with anything, moderation and personal preferences are key when deciding whether honey in coffee is a good choice for you.
| Sweetener | Calories per teaspoon | Texture | Flavors |
|---|---|---|---|
| Honey | 22 | Viscous, thick | Floral, spicy, earthy |
| White sugar | 16 | Smooth, dissolves easily | Neutral |
| Maple syrup | 17 | Thin, smooth | Maple, caramel |
| Agave nectar | 20 | Thin, smooth | Neutral to mild caramel |
References
[1] United States Department of Agriculture FoodData Central. https://fdc.nal.usda.gov/
[2] Khan MI, Khan MA, Khan H, et al. Honey attenuates postprandial glycemic response in healthy individuals. J Med Food. 2020 Sep;23(9):913-920.
[3] Ajibola A, Chamunorwa JP, Erlwanger KH. Nutraceutical values of natural honey and its contribution to human health and wealth. Nutr Metab (Lond). 2012 Jun 20;9(1):61.
[4] Kwakman PH, te Velde AA, de Boer L, Vandenbroucke-Grauls CM, Zaat SA. Two major medicinal honeys have different mechanisms of bactericidal activity. PLoS One. 2011;6(3):e17709.