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Espresso-based coffee drink made with lactose-free milk
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
48
KCAL / 100G
Carbs
4.8g
· 41%
Protein
3g
· 25%
Fat
1.8g
· 34%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
B5
0.35mg · 7% DV
Biotin
1.5µg · 5% DV
Minerals
Phosphorus
88mg · 13% DV
Calcium
115mg · 12% DV
Iodine
8µg · 5% DV
Selenium
2.5µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.1g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Not necessarily. Lactose-free milk can taste sweeter because lactose has been broken down into simpler sugars, even when no sugar has been added.
No. Lactose-free milk still contains milk proteins, which can trigger an allergic reaction in people with a cow’s milk allergy.
A flat white is typically made with less milk and finely textured microfoam. That gives the espresso flavour a more prominent role than in a latte.
It may suit people who tolerate caffeine well, as coffee can support alertness before exercise. If milk tends to feel heavy in your stomach, have it with enough time before training rather than immediately beforehand.
It can, because the caffeine comes from the espresso rather than the milk. Sensitivity varies, but a decaf version is a better choice later in the day if sleep is easily disrupted.
The sugars in lactose-free milk can brown more readily with heat, creating a sweeter, slightly cooked flavour. Avoid overheating it to maintain a smooth texture and cleaner taste.
It is best enjoyed straight away because its microfoam quickly collapses. If it must be saved, chill it promptly and avoid repeatedly reheating a milk-based coffee.
Freezing the finished drink is not ideal, as the milk may separate and the foam will not return after thawing. Freezing leftover coffee as ice cubes for iced drinks works better.
It may help if lactose is the cause of your symptoms, but it does not remove coffee’s caffeine or acidity. People prone to reflux, jitters, or stomach irritation may find it easier to drink with food.
Yes. Ask for decaffeinated espresso; lactose-free milk only changes the milk component and does not affect the coffee’s caffeine content.
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Nutrition data compiled from USDA FoodData Central and scientific sources.