Knowledge Base > Fran Costigan - Early Spring Desserts
Fran Costigan - Early Spring Desserts
This event was on
Tuesday, April 07, 2026 at 1:00 pm Pacific, 4:00 pm Eastern
Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for a spring look at the flavors, functions, and best uses of brighter and lighter, always tasty vegan desserts.
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Question:
I wanted to ask what types of sweeteners you would recommend for everyday meals and for coffee?
— Miguel Torres
Answer:
So for your coffee, I don't know how you like your coffee. I don't take sweetener in my coffee, but if I did, I would use vegan cane sugar, a teaspoon or two, because that's going to be the closest to sugar. The other granulated sweeteners, the coconut sugar, the date sugar, the whole cane sugar, which is sucanat, are all going to add a molasses taste. I know there are people who like that, so that is up to you, for sure. And for every day, again, you have vegan cane sugar. Nope, this is ground whole cane sugar with the molasses. You have vegan cane sugar, and you have some fine date sugar, and then we have maple syrup. In my pantry, I have rice syrup, agave, and date syrup. So those are my go-to sweeteners.
