Coconut Palm Sugar
Coconut sugar has become the go-to natural sweetener for iced tea drinkers who want something with more character than plain white sugar and more depth than agave. It dissolves beautifully in warm simple syrup, and its subtle caramel-molasses undertone pairs especially well with black teas, chai blends, and anything with cinnamon or ginger. Unlike refined sugar, coconut sugar retains trace minerals from the palm sap it is made from, and it has a lower glycaemic index — though it is still sugar, so moderation applies. For iced tea, the best approach is to make a coconut sugar simple syrup (equal parts sugar and water, heated until dissolved, then cooled) and add it to taste. It will not overpower delicate teas like white or green, but it adds a lovely warmth to bold black teas and spiced blends. Available in granulated and block form — granulated is easiest for home use.
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