Butter Beer Latte

Nutrition Facts
Serving Size 12 oz
Calories 238
    Calories from Fat 4.7

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 9g
23%
Tot. Carb. 31.1g
24%
  Sat. Fat 5.6g
21%
  Dietary Fiber 0g
0%
  Trans Fat 0.2g
 
  Sugars 42.3g
 
Cholesterol 32.9mg
 
Protein 8.2g
 
Sodium 143.8mg
10%
 
 
Protein   15%
  • Carbohydrates   24%
  • Total Sugars  
  • Fat   23%
  • Vitamin D - mcg   0%
  • Added Sugar   9%
  • Calories   10%
  • Sodium   10%
  • Calcium   23%
  • Iron   0%
  • Potassium   11%
  • INGREDIENTS:  2% MILK (reduced fat milk with vitamin A palmitate and vitamin D3 added), CARAMEL SAUCE (Torani: corn syrup, sugar, invert sugar, heavy cream, water, butter, nonfat milk, natural flavors, salt, lecithin, sodium bicarbonate. Monin: ingredients unknown.), WHIPPED TOPPING (heavy cream, water, sugar, nonfat milk, maltodextrin, contains less than 2% of: cellulose gel, mono and diglycerides, natural flavor, carrageenan, cellulose gum, nitrous oxide (propellant)), VANILLA SYRUP (Torani: pure cane sugar, water, natural flavors, sodium benzoate (to preserve freshness), potassium sorbate (to preserve freshness), citric acid. Monin: pure cane sugar, water, natural flavors, natural vanilla extract.), RAW SUGAR (turbinado sugar), WHOLE BEAN ESPRESSO (espresso beans)
    ALLERGENS:  Milk
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.