How to Cook With Agave Nectar

Agave nectar, which comes from the agave cactus that grows natively in Mexico, resembles syrup and is generally 1.5 times sweeter than sugar. This means that a cook using agave nectar for cooking and baking can use less agave nectar to achieve the same amount of sweetness in recipes. Agave nectar is mild enough that it will not overpower a recipe with strong tastes, and it has a long shelf life as well. Cooking with agave nectar is easy and many people enjoy the taste and the health benefits associated with it.

Instructions

1. Decrease the amount of other liquids in the recipe by approximately one-third of the entire amount.

2. Find the amount of sugar called for in the recipe and decrease this amount by one-fourth. Add this amount of agave nectar to the recipe in place of refined sugar.

3. Reduce the baking temperature by 25 degrees F for baked items. This will ensure that the baked items do not brown too much. Lower temperatures will decrease the burning.

4. Try these techniques on a recipe and assess the results. Make adjustments, if necessary, to ensure your baked and cooked items have a proper consistency, delicious sweetening and lightly browned exteriors.

Tips & Warnings

• Light agave nectar is the most neutral and best in baking, while the amber variety has more caramel flavor and is great out of the bottle.

References

• Culinate: Agave Nectar