Mag Light 

A new sweetener worth being picky for 

| National   Cooking | Kaitlyn Goalen


Jonathan Waxman's Secret Weapon

A holy trinity of soy, sesame and vinegar » tthearts895 SHARES

Berries Like Pink Wine, Too

Kevin West's simply elegant raspberry jam » tthearts442 SHARES
Maguey sweet sap is the sweetener of the moment

It might seem silly to split hairs over sweeteners.

Yet sweeteners are one of the more debated topics in the food world--thanks mostly to one politicized kind: corn syrup.

Having already devoted shelf space to honey and the rising star sorghum, our latest sugar rush is coming from Villa de Patos’s organic maguey sap ($13).

A cousin of agave syrup, it is also harvested from the agave plant, aka maguey. But though agave syrup is made by processing the plant’s heart, Villa de Patos’s product is made of the sap found in the flower, which is concentrated through a gentle process of low-heat evaporation.

The sap’s hands-off production method allows the distinct flavor of the plant to linger beyond its sweet notes. An initial push of sugar quickly subsides into a nuanced malty dryness with a nearly chalky, rootlike finish.

Use it to administer your vegetables’ last rites before sticking them in the oven to roast. We slicked some carrots with the sap and a bit of toasted cumin before cooking them to delicate richness. Paired with a bit of tangy crème fraîche or cottage cheese, they were a work-worthy lunch. 

Buy Maguey Sap
Read About Another Unusual Dessert Ingredient
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
Close Button
Love to cook?
Tasting Table Join