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Coffee with whole milk, caffeinated
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Coffee with whole milk (200 g) has 108 calories. That works out to 54 calories per 100 g. It contains 10.4 g of carbs, 5.2 g of protein, 4.4 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 33% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
108
KCAL / 200G
Carbs
10.4g
· 4% DV
Protein
5.2g
· 10% DV
Fat
4.4g
· 6% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 20% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 108 kcal | |
| Total fat | 4.4 g | 6% |
| Saturated fat | 2.6 g | 13% |
| Trans fat | 0.1 g | |
| Sodium | 76 mg | 3% |
| Total carbohydrate | 10.4 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 5.2 g | 10% |
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) | 200 g | 108 kcal |
| 100 g | 100 g | 54 kcal |
| 1 cup (extra small) | 100 g | 54 kcal |
| 1 cup (small) | 120 g | 65 kcal |
| 1 cup (medium) | 150 g | 81 kcal |
| 1 piece (jumbo) | 250 g | 135 kcal |
| 1 cup (large) | 300 g | 162 kcal |
| 1 cup (extra large) | 400 g | 216 kcal |
Calculated from 54 calories per 100 g.
Yes, the caffeine in coffee with whole milk can make it harder to fall asleep or stay asleep. Whole milk does not remove the caffeine, so if you are sensitive to it, have this drink earlier in the day.
No, adding whole milk does not remove the caffeine in coffee. It changes the drink’s flavor and texture, but the caffeine still comes from the coffee; the amount depends on how the coffee itself was prepared.
Coffee with whole milk can be part of a balanced diet, and the milk adds protein and nutrients. The caffeine may affect sleep or cause jitters in sensitive people, while added sugar or syrups make the drink less nutritious.
Yes, coffee with whole milk breaks a fast that requires you to avoid calories. Milk contains energy, even when you add only a small splash; for a religious fast, follow the rules of your specific tradition.
Whole milk can appear to curdle when it meets very hot or acidic coffee, especially if the milk is not fresh. Warm the milk gently and pour it in slowly; avoid boiling it or adding it to coffee straight from the refrigerator.
Brew your coffee, warm the whole milk separately, then pour the milk into the coffee to taste. For a foamy top, froth the warm milk first; heating it gently helps keep its texture smooth.
Yes, you can reheat coffee with whole milk, but it may taste less fresh and the milk can develop an uneven texture. Warm it gently rather than boiling it, and discard it if it has been left out for a long time.
Coffee with whole milk does not automatically cause weight gain. It can contribute to weight gain if it regularly adds more energy to your diet than you use; sugar, flavored syrups, and extra milk increase that contribution.
Yes, whole milk froths well and makes a creamy topping for coffee. Heat it without bringing it to a boil, then use a milk frother or steam wand; the foam may feel richer than foam made with lower-fat milk.
Usually not, because whole cow’s milk contains lactose, which can trigger bloating, gas, or diarrhea in people who do not digest it well. Coffee made with lactose-free milk is an alternative that keeps a similar milky taste.
Vitamins
B12
0.8µg · 33% DV
B2
0.36mg · 28% DV
B5
0.8mg · 16% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
170mg · 24% DV
Iodine
32µg · 21% DV
Calcium
196mg · 20% DV
Potassium ⭐
300mg · 9% DV
Sodium
76mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 108 calories in 1 cup (medium) (200 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.
Coffee with whole milk is made by combining brewed coffee with whole milk. The proportions vary, so it can be a lightly milky cup or a richer, more substantial drink; it is easy to make at home and is also a familiar café order in many places.
The milk softens coffee’s bitterness and gives it a smooth, creamy texture. Enjoy it hot at breakfast or as a daytime drink, perhaps with toast or a small pastry. It provides some protein and carbohydrate from the milk, alongside caffeine from the coffee; 100 g contains 54 kcal. For a lighter cup, use more coffee and less milk, and leave out added sugar if you prefer.
Medium
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 2
Minimally 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.6g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.