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Sweeteners & chocolate · Syrups & honey

Agave syrup

Thin, mild syrup from the agave plant; dissolves easily in cold drinks and is sweeter than sugar.

Also called: agave nectar, agave

1 recipe with it

What it is

Agave syrup (nectar) is made by heating and concentrating the juice of agave plants, the same family used for tequila. It is runnier than honey, neutral to lightly caramel in flavour (light or amber), and sweeter than sugar, so less is needed. It dissolves readily in cold liquids.

Agave spp.

How it’s used

  • Sweetening iced drinks, smoothies and cocktails
  • Vegan alternative to honey in dressings
  • Drizzling on pancakes and yogurt
  • Some baking (it browns quickly)

Characteristics

Taste
Clean, mild sweetness.
Sold as
liquid
Cooking uses
Usually eaten raw, Mainly a seasoning

Storage

Pantry-stable. Closed at room temperature; keeps well.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
310 kcal
Protein
0.09 g
Carbohydrate
76.37 g
Fat
0.45 g
Fibre
0.2 g
Sugars
68.03 g

USDA FoodData Central: Sweetener, syrup, agave.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Honey — 1:1 by volume; thicker and more flavoured.
  • Maple syrup — 1:1; less sweet and more distinctive.

Related ingredients

Recipes with agave syrup

More syrups & honey