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Milk coffee sweetened with brown sugar
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Brown sugar latte (240 g) has 139 calories. That works out to 58 calories per 100 g. It contains 19.4 g of carbs, 5.5 g of protein, 4.3 g of fat and 0.2 g of fiber. Its 163.2 mg of Phosphorus covers 23% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
139
KCAL / 240G
Carbs
19.4g
· 7% DV
Protein
5.5g
· 11% DV
Fat
4.3g
· 6% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 16% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 139 kcal | |
| Total fat | 4.3 g | 6% |
| Saturated fat | 2.64 g | 13% |
| Trans fat | 0.12 g | |
| Sodium | 77 mg | 3% |
| Total carbohydrate | 19.4 g | 7% |
| Fiber | 0.2 g | 1% |
| Protein | 5.5 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 139 kcal |
| 1 tablespoon (whole) | 15 g | 9 kcal |
| 1 ounce (mini) | 30 g | 17 kcal |
| 100 g | 100 g | 58 kcal |
| 1 cup (small) | 180 g | 104 kcal |
| 1 cup (large) | 360 g | 209 kcal |
| 1 serving (double) | 480 g | 278 kcal |
Calculated from 58 calories per 100 g.
A brown sugar latte tastes sweet, creamy and lightly caramel-like. Brown sugar brings a deeper, molasses-like note than plain white sugar, while espresso keeps the drink distinctly coffee-flavoured.
Make a brown sugar latte by stirring brown sugar into hot espresso, then adding steamed milk. For an iced version, dissolve the sugar in the espresso first, then pour it over cold milk and ice.
Usually, yes: a brown sugar latte is made with espresso, milk and brown sugar. Some cafés use brown sugar syrup instead, and you can request decaf espresso if you want less caffeine.
Yes, a brown sugar latte can be served iced as well as hot. The brown sugar should be dissolved in the espresso or syrup before adding cold milk, so it does not settle at the bottom.
Yes, a brown sugar latte is generally sweeter than an unsweetened regular latte because brown sugar is added. The sweetness varies with the recipe, so ask for less sugar if you prefer the coffee flavour to stand out.
Yes, oat milk works well in a brown sugar latte and gives it a creamy texture with a mild, naturally sweet taste. Barista-style oat milk usually steams and foams more easily than many ordinary plant milks.
Not necessarily. A brown sugar latte has added sugar, while a plain latte usually does not; brown sugar is not meaningfully healthier than white sugar. Choosing less sugar is an easy way to reduce the sweetness.
Yes, a brown sugar latte made with regular espresso contains caffeine. A decaf espresso version contains much less, though it may not be completely caffeine-free; the amount depends on the coffee and recipe.
A brown sugar latte is best soon after preparation, when the milk and espresso are fresh and the texture is at its best. If you have leftovers, refrigerate them in a covered container and do not leave the drink out for a long time.
Usually not if it is made with regular espresso: caffeine can make it harder to fall asleep, especially for people who are sensitive to it. Choose decaf or have the latte earlier in the day if caffeine affects your sleep.
Vitamins
B2
0.29mg · 22% DV
B12
0.53µg · 22% DV
B5
0.84mg · 17% DV
Biotin
2.88µg · 10% DV
Minerals
Phosphorus
163mg · 23% DV
Calcium
202mg · 20% DV
Iodine
19µg · 13% DV
Potassium ⭐
324mg · 10% DV
Sodium
77mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 139 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Brown sugar latte combines espresso with steamed milk and brown sugar; it can also be served over ice. The latte has roots in Italian caffè latte, while this sweetened version is a familiar café choice in many countries. Brown sugar brings a gentle caramel, sometimes molasses-like note, and milk softens the espresso into a smooth, creamy drink.
It works as a breakfast coffee or an afternoon pick-me-up, on its own or alongside a pastry. Because it contains both milk and added sugar, it provides some protein but also contributes carbohydrates, so it is more substantial than plain coffee. For a less sweet cup, ask for less brown sugar; a smaller serving is another easy option.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.64g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.19g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.