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Intense ristretto espresso drink with lactose-free milk
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (large) of Starbucks Lactose-Free Grande Ristretto (473 g) has 227 calories. That works out to 48 calories per 100 g. It contains 22.7 g of carbs, 14.7 g of protein, 9.9 g of fat and 0 g of fiber. Its 2 µg of B12 covers 85% of the Daily Value. Its glycemic index is 46 (low), so it raises blood sugar slowly.
Selected: 100 g
48
KCAL / 100G
Carbs
4.8g
· 2% DV
Protein
3.1g
· 6% DV
Fat
2.1g
· 3% 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 38% · Protein 25% · Fat 37%
Vitamins
B12
0.43µg · 18% DV
B2
0.17mg · 13% DV
B5
0.35mg · 7% DV
Biotin
1.5µg · 5% DV
Minerals
Phosphorus
91mg · 13% DV
Calcium
112mg · 11% DV
Iodine
16µg · 11% DV
Selenium
3.1µg · 6% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 48 calories in 100 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.
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
1.3g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Lactose-free milk can taste slightly sweeter because its lactose has been broken down into simpler sugars. The ristretto itself has a concentrated coffee flavour and a fuller, more intense character.
Lactose-free milk is usually better tolerated by people with lactose intolerance, but it still contains milk proteins. It is not suitable for a milk allergy, and people with extreme sensitivity may still react to trace lactose.
A ristretto is made with less water and a shorter extraction than an espresso. This produces a smaller, more concentrated coffee with an intense aroma and often less perceived bitterness.
For adults accustomed to caffeine, having it around 30 to 60 minutes before exercise may support alertness and reduce perceived effort. Avoid it before training if caffeine causes jitters, palpitations, or stomach discomfort.
Because ristretto contains caffeine, it may delay sleep or reduce sleep quality, especially in caffeine-sensitive people. A decaffeinated drink is generally a better option close to bedtime.
Its milk provides some protein, but it is not a balanced meal on its own. Pair it with foods such as eggs, yoghurt, fruit, or a whole-grain option for a more sustaining breakfast.
Order it without added sugar or flavoured syrups. For a lighter coffee, ask for extra hot water or choose a drink with less milk.
Coffee's caffeine and natural acidity can trigger reflux or heartburn in some people. Milk does not reliably prevent this, so try avoiding it on an empty stomach and choose a smaller serving if symptoms occur.
No. Lactose-free milk does not neutralise caffeine, although it can make the drink taste smoother and feel gentler on the palate.
It is best consumed soon after preparation for the best flavour and texture. If necessary, refrigerate leftovers promptly in a sealed container and use them within a short time; reheating can noticeably affect quality.
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Nutrition data compiled from USDA FoodData Central and scientific sources.