How to Use Blue Agave Nectar
Blue agave nectar is a sweetener made from a succulent called Blue Agave, which is also used to make tequila. Grown in Mexico, the core of the plant is harvested for this nectar. The center of the plant is called the pina. After all its leaves are removed, the raw sap is extracted for the sweetener. Blue agave nectar tastes similar to honey and has a low glycemic index, which means it has less impact on blood sugar. Use blue agave nectar as you would any other kind of sweetener. Does this Spark an idea?
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Instructions
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Add 1 teaspoon of blue agave nectar to your usual cup of coffee or tea. It substitutes sugar, artificial sweeteners or honey that you would typically use in any hot drink. Stir with a spoon. Substitute agave with honey one to one. Taste your hot drink and add more agave if needed.
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Pour in 1 teaspoon of blue agave nectar to smoothie recipes. Since it is in a liquid form, it easily dissolves into smoothies or cold drinks such as cocktails, lemonade and iced tea. Add more blue agave nectar as needed. Mix to incorporate.
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Replace blue agave nectar in any baked recipe, such as cookies or cakes. Since it is a liquid sweetener, you will need to add approximately 1/4 cup of extra flour or reduce other liquids by about 1/4 cup. Use 2/3 cup of agave to substitute for 1 cup of any granulated sugar, such as evaporated cane juice, raw sugar or white sugar.
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Pour blue agave nectar on pancakes and waffles to replace maple syrup. Agave can also substitute maple syrup is any recipe one to one.
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Substitute blue agave nectar in any recipes calling for corn syrup, such as pecan pie. Both corn syrup and agave do not crystallize and 1 cup of corn syrup equals 1/2 cup of agave. Increase other liquids in the recipe by approximately 1/3 cup.
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Tips & Warnings
Baked recipes may need some sugar in order for the recipe to be successful. Experiment with the blue agave nectar, but some recipes such as light sponge cakes may need some sugar. Use half the white sugar and replace the other have with the agave.
Baking temperatures may also need to be reduced by 25 degrees if using agave rather than sugar.
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