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Plant-based milk, vanilla flavored coffee
In season: Winter · Autumn · Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Latte (Vanilla Syrup, Almond Milk) (240 g) has 132 calories. That works out to 55 calories per 100 g. It contains 20.9 g of carbs, 1.7 g of protein, 5 g of fat and 0.7 g of fiber. Its 144 mg of Calcium covers 14% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 240 g
132
KCAL / 240G
Carbs
20.9g
· 8% DV
Protein
1.7g
· 3% DV
Fat
5g
· 6% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 5% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 0.48 g | 2% |
| Trans fat | 0 g | |
| Sodium | 86 mg | 4% |
| Total carbohydrate | 20.9 g | 8% |
| Fiber | 0.7 g | 3% |
| Protein | 1.7 g | 3% |
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 | 132 kcal |
| 100 g | 100 g | 55 kcal |
| 1 serving (small) | 150 g | 83 kcal |
| 1 cup (small) | 180 g | 99 kcal |
| 1 serving (medium) | 200 g | 110 kcal |
| 1 bottle (medium) | 250 g | 138 kcal |
| 1 serving (large) | 300 g | 165 kcal |
| 1 cup (large) | 350 g | 193 kcal |
| 1 bottle (large) | 350 g | 193 kcal |
Calculated from 55 calories per 100 g.
A latte with vanilla syrup and almond milk is made with espresso, almond milk, and vanilla syrup. Cafés may vary the number of espresso shots and the amount of syrup, and some finish it with milk foam.
Yes, it contains caffeine when made with regular espresso. The amount depends on how many shots are used, so you can ask for decaf espresso if you want the coffee flavor with less caffeine.
Pull a shot of espresso, stir in vanilla syrup, and pour in warmed, foamed almond milk. Strong brewed coffee can stand in for espresso, though the finished drink will taste less concentrated than a café latte.
Yes. Mix the espresso with vanilla syrup, pour it over ice, and add cold almond milk. Stir before drinking so the syrup does not settle at the bottom of the glass.
Almond milk can split when it meets very hot or acidic coffee. Using a barista-style almond milk made for coffee and avoiding boiling-hot milk can help the latte stay smooth.
Usually, if it is made only with almond milk and has no dairy-based topping. Check that the café has not added regular milk, cream, or a dairy-containing foam, especially when ordering a flavored version.
Yes. Ask for fewer pumps of vanilla syrup or leave it out; the almond milk and espresso will still make a latte. Some cafés offer sugar-free vanilla flavoring, but availability varies.
It may have a mild nutty flavor, but espresso and vanilla usually remain prominent. The almond taste varies with the brand and style of milk, so a barista-style version may taste creamier and less pronounced.
Yes, but reheat it gently on the stove or in short microwave intervals, stirring between intervals. Avoid boiling it, since the almond milk can separate and the coffee may taste more bitter.
It can for some people: espresso may trigger acidity or stomach discomfort, and caffeine can feel stronger without food. If this happens to you, try having it with a snack or choosing a smaller or decaf coffee.
Vitamins
B2
0.07mg · 5% DV
Vitamin E
0.48mg · 3% DV
Biotin
0.72µg · 2% DV
B1
0.02mg · 2% DV
Minerals
Calcium
144mg · 14% DV
Manganese
0.24mg · 10% DV
Copper
0.07mg · 8% DV
Phosphorus
43mg · 6% DV
Potassium ⭐
168mg · 5% DV
Sodium
86mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 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.
Latte (Vanilla Syrup, Almond Milk) combines espresso with steamed, often lightly foamed, almond milk and vanilla syrup. It takes its cue from Italian caffè latte, with almond milk replacing dairy and syrup adding a sweet, fragrant note. The result is a smooth coffee drink in which the vanilla softens espresso’s bitterness.
It’s commonly ordered hot or iced in cafés, and works as a breakfast coffee or an afternoon pick-me-up; a pastry is a familiar pairing. The syrup makes carbohydrates more prominent, while the drink provides little protein—about 0.7 g per 100 g. Ask for less syrup if you prefer a less sweet cup, or want the coffee flavour to come through more clearly.
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
✓ 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
0.48g
MONOUNSATURATED
2.88g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 21.6:1
Above the ideal 4:1 (21.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.