Coffee, cafe con leche
Common food
Photo: Wikipedia
Café con leche is a beloved Spanish and Latin American drink that marries bold, dark-roasted espresso with an equal measure of steamed or scalded milk, creating a rich, creamy, and bittersweet experience. Its texture is velvety and smooth, with the robust coffee flavor shining through the sweetness of the milk. Nutritionally, it's a light beverage, offering a modest protein and carbohydrate boost with very little fat.
Calorie split: 17% protein · 57% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People adore café con leche for its perfect balance—the deep, aromatic bitterness of espresso softened by the natural sweetness and creaminess of milk, making it a versatile drink for any time of day. It's a cornerstone of social culture in Spain and Latin America, often enjoyed with breakfast or as a comforting afternoon pause.
⚠️ Watch-outs & how to enjoy it better
The natural sugars (lactose and added sugar) can cause a blood-sugar spike, especially on an empty stomach, making it less ideal for those monitoring glucose levels. To counteract this, pair it with a source of protein or healthy fat, like a handful of nuts or a piece of cheese, to slow sugar absorption. Those with lactose intolerance can opt for lactose-free milk or a plant-based alternative.
Key benefits
- Provides a quick, gentle energy lift from caffeine and natural sugars.
- The milk adds a dose of calcium and protein for bone and muscle support.
- A comforting, low-calorie ritual that can be part of a balanced diet.
- The milk's fat content can help slow caffeine absorption for a steadier effect.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In Spain, it's traditionally served in a tall glass, not a mug, and the milk is often scalded rather than steamed, giving it a slightly different, more 'cooked' sweetness compared to a latte.
Full nutrition (USDA data · scales with serving)
| Water | 91.1 g |
| Energy | 40.0 kcal |
| Protein | 1.7 g |
| Total lipid (fat) | 1.1 g |
| Carbohydrate, by difference | 5.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 4.8 g |
| Calcium, Ca | 62.0 mg |
| Iron, Fe | 0.06 mg |
| Magnesium, Mg | 45.0 mg |
| Phosphorus, P | 53.0 mg |
| Potassium, K | 132 mg |
| Sodium, Na | 26.0 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 0.90 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.15 mg |
| Niacin | 2.6 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 9.9 mg |
| Vitamin B-12 | 0.27 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 28.0 ug |
| Retinol | 28.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.02 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin K (phylloquinone) | 0.20 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 104 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.65 g |
| SFA 4:0 | 0.02 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 0.30 g |
| SFA 18:0 | 0.10 g |
| Fatty acids, total monounsaturated | 0.22 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.23 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.08 g |
| PUFA 18:2 | 0.08 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 4.0 mg |
Amino acid profile (per 100g)
Estimated from Cream, fluid, light (coffee cream or table cream) — USDA does not publish this profile for Coffee.
| Tryptophan | 0.07 g |
| Threonine | 0.13 g |
| Isoleucine | 0.15 g |
| Leucine | 0.24 g |
| Lysine | 0.13 g |
| Methionine | 0.07 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.14 g |
| Tyrosine | 0.14 g |
| Valine | 0.18 g |
| Arginine | 0.07 g |
| Histidine | 0.07 g |
| Alanine | 0.09 g |
| Aspartic acid | 0.22 g |
| Glutamic acid | 0.59 g |
| Glycine | 0.07 g |
| Proline | 0.31 g |
| Serine | 0.10 g |
FAQ
How is café con leche different from a latte?
Café con leche typically uses a stronger, often darker-roasted espresso and a higher coffee-to-milk ratio (roughly 1:1), resulting in a more pronounced coffee flavor. A latte uses more steamed milk and a lighter espresso shot, making it milder and milkier.
Is it served hot or cold?
It is almost always served hot, with the milk steamed or scalded. A cold version with ice is a separate drink called 'café con leche fría' or 'iced café con leche'.
Do you add sugar?
Sugar is traditionally added to taste, often by the drinker. The amount varies widely; some prefer it unsweetened to let the coffee's bitterness shine, while others enjoy a sweeter, more dessert-like version.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.40 kcal/g · 17% calories from protein · 0.0 g fiber · 4.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.