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Milk coffee drink with kazandibi dessert flavor
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Kazandibi latte (240 g) has 163 calories. That works out to 68 calories per 100 g. It contains 21.8 g of carbs, 5.8 g of protein, 5.8 g of fat and 0.5 g of fiber. Its 0.8 µg of B12 covers 32% of the Daily Value. Its glycemic index is 42 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 240 g
163
KCAL / 240G
Carbs
21.8g
· 8% DV
Protein
5.8g
· 12% DV
Fat
5.8g
· 7% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 14% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 163 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 3.6 g | 18% |
| Trans fat | 0.12 g | |
| Sodium | 91 mg | 4% |
| Total carbohydrate | 21.8 g | 8% |
| Fiber | 0.5 g | 2% |
| Protein | 5.8 g | 12% |
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 | 163 kcal |
| 1 piece (extra small) | 30 g | 20 kcal |
| 100 g | 100 g | 68 kcal |
| 1 serving (mini) | 120 g | 82 kcal |
| 1 cup (small) | 180 g | 122 kcal |
| 1 cup (large) | 350 g | 238 kcal |
| 1 cup (extra large) | 475 g | 323 kcal |
| 2 cup (double) | 480 g | 326 kcal |
Calculated from 68 calories per 100 g.
A Kazandibi latte is a milk-and-coffee drink flavored to evoke kazandibi, the Turkish dessert known for its caramelized, browned milk-pudding surface. Recipes vary, but commonly combine coffee, milk, and a dessert-style flavoring.
It captures the dessert’s sweet, milky, lightly burnt-sugar character, but it is still a coffee drink. The coffee adds a roasted bitterness that traditional kazandibi pudding does not have.
Not necessarily. Many versions use a flavored syrup, sauce, or powder rather than pieces of pudding, and recipes differ between cafés. Ask the maker if you want to know whether a particular cup contains actual kazandibi.
Usually, yes: a Kazandibi latte made with espresso or brewed coffee contains caffeine. A café can make it with decaffeinated coffee if available, but the dessert flavoring itself does not determine the caffeine content.
Yes, a Kazandibi latte can be served iced as well as hot. For a less diluted iced version, chill the coffee before pouring it over ice and milk.
Make a shot of espresso or strong coffee, stir in a little kazandibi-style syrup or sauce, then add steamed or cold milk. Start with a small amount of flavoring and adjust to taste, since products vary in sweetness.
A caramel latte is centered on caramel flavor, while a Kazandibi latte aims to evoke browned milk pudding, with a more milky, toasted-dessert character. Café recipes can overlap, so the distinction depends on the flavoring used.
Yes. Ask for less kazandibi syrup or sauce, or add the flavoring gradually when making it at home. This keeps the coffee and milk base while reducing the dessert-like sweetness.
A Kazandibi latte pairs well with a plain pastry, a lightly sweet biscuit, or fruit. Since the drink already has a dessert-inspired flavor, a less-sweet accompaniment helps keep the overall pairing from becoming overly rich.
Keep a leftover Kazandibi latte covered in the refrigerator and drink it as soon as possible, ideally the same day. Milk-based coffee loses freshness as it sits, and it should not be left at room temperature for long.
Vitamins
B12
0.77µg · 32% DV
B2
0.34mg · 26% DV
B5
0.67mg · 13% DV
Biotin
2.88µg · 10% DV
Minerals
Phosphorus
178mg · 25% DV
Calcium
221mg · 22% DV
Iodine
19µg · 13% DV
Potassium ⭐
324mg · 10% DV
Sodium
91mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 163 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.
Kazandibi latte brings coffee and milk together with the flavour of kazandibi, a traditional Turkish milk pudding cooked until its underside develops a browned, caramel-like layer. The drink takes its dessert-like character from that gently toasted sweetness, while the coffee gives it a familiar café-style base.
It can be served hot or iced, much like other lattes, and works as an afternoon pick-me-up or a sweet finish to a meal. It is milky and smooth rather than strongly coffee-forward. With just 0.2 g of fibre per 100 g, it is not a source of much fibre; you can ask for it less sweet if you prefer a lighter-tasting drink.
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
3.6g
MONOUNSATURATED
1.44g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.