Hi—I’m Emma, 37, in Asheville, juggling a toddling drummer and my morning cup. I crave that cozy cafe vibe without the line. So I learned a simple way to make a starbucks matcha latte recipe at home fast and frothy.
My kitchen is loud, but this matcha latte calms me in minutes. I use simple ingredients: powder, water, milk, and a touch of sugar. Hot or iced, the method stays the same—stir, froth, pour, sip.
I love that at home I control sweetness and quality. Starbucks uses a pre-sweetened green tea blend, so making my own lets the tea shine. If you want the exact steps and a cost comparison, see my link to an easy guide here: homemade hot matcha green tea latte.
This little ritual saves time, money, and sanity—especially with a spoon thief underfoot.
Key Takeaways
- I make a starbucks matcha latte recipe at home to skip lines and cut cost.
- Use simple ingredients: matcha powder, water, milk, and a pinch of sugar.
- Serve hot or as an iced matcha latte—same base, different vibe.
- One teaspoon of powder has about half the caffeine of coffee—gentle lift.
- No fancy gear needed: whisk, frother, or even a spoon will do.
Cozy intro: why this Starbucks matcha latte recipe lives in my morning routine
Mornings here start with a green cup and a curious toddler who thinks the frother is a drumstick. I carve five minutes for the drink — quick, warm, and oddly grounding.
A quick story from my Asheville kitchen
Most days I’m balancing a whisk in one hand and rescuing the frother with the other. Still, this matcha latte happens in five minutes flat.
Some mornings I grab an iced matcha latte for the school run. Other times I sip a steaming mug when the house feels drafty. Both feel like a little win before the inbox opens.
What you’ll get here: simple, fast, budget-friendly vibes
No fancy gear needed. Just powder, water, milk, a touch of sweetener, and ice if you want cold. Simple syrup blends best for chilled drinks.
- Fast dissolving tricks and fuss-free froth.
- Milk options that foam and still taste good.
- Small tweaks that mimic café flavor but save cash.
Tiny prep, tiny cleanup, maximum comfort — and yes, the frother has become a shared toy.
What is a matcha latte, really?
When I need calm fast, I reach for a small scoop of finely ground green tea. It’s not a bag you steep and toss. It’s whole leaves ground into a bright, velvety powder. You drink the leaf itself, so the flavor is fuller and the buzz is gentler than coffee.
Matcha 101: stone‑ground green tea leaves, not tea bags
Matcha is stone‑ground whole leaves. That means you whisk the powder into hot water, not steep a bag. Ceremonial grade looks bright and tastes smooth. Culinary grade can be a touch bitter, but it works great in lattes and baking. I usually use one small teaspoon and tweak from there.
Hot vs. iced: same powder, different comfort
For a warm cup, whisk into water then add steamed milk and a touch of sweetener. For iced drinks, whisk with a little water, pour over ice, then top with cold milk. Keep water below boiling—about 158–176°F—so the powder blends smoothly and stays sweet, not bitter.
- Quick tip: Whisk until frothy for a velvety sip.
How Starbucks does it vs. how we’ll do it at home
Making this drink at home gives me the power to pick how bright, sweet, or milky it will be. I get the same cozy comfort with more control and far less cost.
The shop blend: pre‑sweetened and ready
In stores they use a pre‑sweetened powder — a mix of sugar and ground tea leaves. That means you can order a familiar cup fast, but you can’t ask for it unsweetened.
Pro: consistent flavor every time. Con: fixed sweetness and less flexibility.
Home perks: customize every detail
At home I choose the grade I want — ceremonial for brightness or a cheaper grade for baking. I pick dairy or plant milk that froths well.
I set the sugar and sweetener level. Simple syrup for iced cups. Honey or maple for warm mugs. Or none at all.
Quality and price are wins here: one homemade cup costs a fraction of the café version and tastes truer to the tea.
- I can tweak matcha strength, milk type, and sweetness.
- Flavor shifts from candy‑sweet to tea‑forward with one small change.
- It’s quick, repeatable, and fits my morning rhythm — whisk, pour, sip.
Ingredients: the simple list for creamy, cafe-level results
I keep a small stash of pantry staples so I can make a cafe-style drink in minutes. Four core items do the work: matcha powder, water, milk, and a sweetener. That’s it.
Pick your powder
Matcha powder anchors the flavor. I reach for ceremonial or latte grade for a smooth, bright cup. Culinary grade works if you plan on more syrup or flavors.
Milk that froths and tastes great
Milk sets the mood. Whole milk gives classic creaminess. 2% keeps it lighter. For dairy-free, barista-style oat or soy foams well and tastes clean.
Sweeteners and syrups
I rotate vanilla syrup, maple syrup, or simple syrup. Simple syrup is best for iced drinks — it blends into cold liquid without sinking. Vanilla adds bakery vibes; maple brings warm sweetness.
Water and ice: small details that change texture
Use filtered water to whisk the powder — it keeps the green tea flavor bright. For iced cups, pick big cubes to slow melt or smaller ones for a softer sip.
- Core ingredients: matcha powder, water, milk, sweetener.
- Swap freely — keep the ritual, not a strict list.
| Ingredient | Why it matters | Best options |
|---|---|---|
| Matcha powder | Provides color, flavor, antioxidants | Ceremonial, latte, or culinary grade |
| Milk | Controls creaminess and foam | Whole, 2%, barista oat, soy |
| Sweetener | Balances bitterness, adds warmth | Vanilla syrup, maple syrup, simple syrup |
| Water & Ice | Affects extraction and texture | Filtered water; big or small ice cubes |
Equipment that helps (but you can still make it with a spoon)
A few simple tools turn a sleepy morning into something a bit ceremonial and very doable. You can pick one tool and call it a day, or mix methods depending on mood.
Frother, blender, or chasen whisk: pick your path
A handheld frother is my weekday hero—fast, foamy, and done in minutes while the oatmeal cools. It breaks up clumps and gives nice microfoam for milk.
A blender makes the silkiest texture when I batch for guests. Toss powder, water, milk, and sweetener; blend and pour.
A chasen (bamboo whisk) feels meditative. It takes a bit longer but gives that earthy foam and small ceremony at home.
Glasses, mugs, and strainers for that smooth sip
I keep a fine strainer handy to catch stubborn bits before they reach the cup. It saves teeth and looks cleaner.
Tall glass shows off iced layers. A favorite mug makes a rushed morning feel calmer.
- No gear? Sift the powder, stir hard with a spoon, and you’ll be fine.
- Plant‑milks labeled “barista” usually foam better for textured milk.
- Quality tools help, but technique matters more—whisk with intent, not guilt.
| Tool | Why I use it | Best for |
|---|---|---|
| Handheld frother | Quick froth, breaks clumps | Weekdays, single cups |
| Blender | Ultra‑smooth texture | Batching, iced drinks |
| Chasen whisk | Traditional foam, ritual feel | Slow mornings, cozy mugs |
| Fine strainer | Removes clumps for smooth sip | Tall glass or favorite mug |
starbucks matcha latte recipe
When the alarm blares, I make a quick, layered green drink that looks café-made. It’s simple, fast, and keeps me sane. Below are two go-to methods and my top dissolving tips.
Iced method: my quick, layered drink for busy mornings
Steps: Sift 1–2 teaspoons of powder into a small cup. Whisk with a splash of hot water until silky and frothy.
Stir in a little simple syrup. Fill a tall glass with ice. Pour in cold milk, then float the matcha mix on top for pretty layers. Stir when you’re ready to sip.
Hot method: cozy, frothy, and five minutes flat
Whisk powder with hot water (158–176°F). Add syrup to taste. Pour in steamed or heated milk and froth for extra foam.
I can do this in five minutes—faster than finding my keys.
Pro dissolving tips: sift, whisk, and avoid clumps
Sift powder before whisking to stop lumps. Use water below boiling so the tea dissolves smooth. If clumps persist, blitz briefly with a frother or small blender.
Start small on sweetness and tweak after a taste.
| Method | Key step | Best for |
|---|---|---|
| Iced | Sift, whisk, syrup, pour over ice and milk | Busy mornings, layered glass look |
| Hot | Whisk with hot water, add syrup, steam milk | Cozy minutes, frothy cup |
| Dissolve tips | Use 158–176°F water, sift, frother if needed | Smooth texture, no clumps |
| Adjust | +½ teaspoon for stronger flavor; cut milk a bit | Tea-forward cups |
Sweetness your way without the crash
Sweetness should lift a drink, not overpower it — that idea guides my syrup choices. I want a cozy cup that keeps me moving, not a sugar slump later.
Copycat vanilla syrup ratios and DIY simple syrup
Easy simple syrup: equal parts sugar and water. Heat until the sugar dissolves, cool, and store in a jar. It blends into iced milk with no gritty bits.
- I keep a jar in the fridge for a quick stir-in on busy mornings.
- For a vanilla twist, add a teaspoon of vanilla extract per cup of syrup for that café-style flavor.
- One to two pumps (or one tablespoon) usually hits the sweet spot for a single glass.
Lower-sugar swaps: maple, honey, or sugar-free vanilla
If I want a gentler curve, I reach for maple syrup — it’s warm and rounded in a hot mug. Honey is lovely too; I dissolve it in warm water first so it mixes cleanly in cold drinks.
“Start with less, taste, then add a splash — tiny tweaks keep the green tea bright.”
For low-sugar weeks I use sugar-free vanilla or halve the syrup. Little changes keep the matcha powder shining without the crash.
Milk matters: texture, foam, and flavor notes
I pick my milk first — it shapes the whole cup more than you’d think.
Whole milk gives that classic, creamy mouthfeel. It foams nicely and makes the cup feel rich without hiding the green tea.
2% milk keeps things lighter but still gives a soft cap. It’s my go-to when I want balance.
Oat brings neutral sweetness and excellent foam. Barista versions make latte art easier and keep the taste clean.
Soy is sturdy and froths well. Almond tastes nutty and can be thinner, so it works best with a little extra powder or syrup.
Coconut is lush and slightly sweet — great for dessert-leaning cups. Frothing any milk improves mouthfeel and lifts the drink.
- Choose milk to support the matcha, not overpower it.
- Warm the milk gently to open mellow notes.
- For iced days, skip steaming and use a quick froth for silkiness.
| Milk Type | Texture | Foam | Best For |
|---|---|---|---|
| Whole | Rich, creamy | Good | Classic, cozy cups |
| Oat (barista) | Neutral, slightly sweet | Excellent | Clean taste, latte art |
| Soy / Almond | Sturdy / Nutty | Good / Variable | Neutral boost / lighter sip |
| Coconut | Thick, sweet | Fair | Dessert-style drinks |
Matcha grades and quality: color, flavor, and price
Not all powders are made equal — and your choice shows in the color and the sip. Pick a tin and you’ll notice differences right away: brightness, bitterness, and how the cup feels in your mouth.
Ceremonial vs. latte vs. culinary
Ceremonial grade looks the brightest green and tastes the smoothest. It’s least bitter and shines when you want the tea to be front and center.
Latte‑labeled grades sit between ceremonial and culinary. They aim for good color, decent foam, and a friendly price.
Culinary grade is earthier and a touch bitter. It’s cheaper and great when you add syrups, spices, or use it in baked goods.
- Ceremonial grade — vibrant, smooth; best when the tea should sing.
- Culinary grade — hearty, affordable; holds up to sweeteners and milk.
- Higher quality usually means brighter matcha green and softer bitterness.
If a cup tastes harsh, try cooler water or whisk longer. Buying small tins lets you test without waste. I keep one everyday tin for iced cups and a nicer one for slow weekend mugs.
| Grade | Color / Taste | Best use |
|---|---|---|
| Ceremonial | Bright green / smooth | Straight tea, premium matcha latte |
| Latte | Good green / balanced | Everyday lattes and iced drinks |
| Culinary | Deeper green / earthy | Sweetened drinks, baking; may have strong antioxidants |
Final tip: read the color, smell the powder, and trust your taste — start mid‑grade and upgrade only if your palate asks for it.
Caffeine, calm energy, and health perks
On busy days I trade a heavy buzz for calm alertness with a quick green sip. It gives me focus without the jittery rush I get from too much coffee.
Gentle lift vs. coffee jitters: approximate caffeine amounts
One teaspoon at home usually feels like about half the caffeine of a regular cup of coffee. A comparable grande iced cafe drink sits around 80 mg of caffeine, so you can gauge your pour.
| Drink | Approx. caffeine | How it feels |
|---|---|---|
| Home (1 tsp) | ≈ half a cup of coffee | Steady, smooth |
| Grande iced (shop) | ≈ 80 mg | Stronger lift |
| Coffee latte | Higher than green options | May buzz or spike |
Antioxidants and why sweetness matters for “healthy” lattes
The powder brings antioxidants and L‑theanine that support a calm, focused feeling. That’s one reason I reach for this tea on a hectic morning.
But, the health angle depends a lot on added sugar. Pouring in too much sweetener turns a light pick‑me‑up into a treat — fine sometimes, but not every day.
- I go light on sugar on weekdays.
- I save sweeter pours for treats or slow weekends.
- When I need more lift, I add a touch more powder and taste as I go.
Listen to your body, sip slowly, and aim for a cup that helps your day—not steals it.
Budget breakdown: coffee shop price vs. home cup
I did the math so my coffee habit stops feeling like a surprise expense. A grande iced shop drink runs about $5.25 before tax and tip. Ouch.
Making one at home costs roughly $1.50 with everyday ingredients. If I splurge on organic or ceremonial powder, a single cup lands near $2.25.
Doubling the powder for a stronger hit adds about $1 — worth it if you want more flavor and a bit more caffeine.
- I reuse jars for syrup and buy bulk ingredients to keep per‑cup costs low.
- I prep on Sundays so weekday cups take seconds, not dollars.
- Weekly shop runs add up fast; weekly home cups save enough for a treat.
| Item | Typical cost | Notes |
|---|---|---|
| Café grande | $5.25 | Before tax & tip; consistent but pricey |
| Home — everyday | $1.50 | Basic ingredients, bulk jars, low per‑cup price |
| Home — organic/ceremonial | $2.25 | Higher quality powder, still cheaper than café |
| Extra powder (doubling) | +~$1.00 | More flavor and higher caffeine per cup |
Bottom line: simple math, smarter sips, and more room for snacks. Adjust the amount of powder to tune caffeine and cost — you stay in control, and your wallet thanks you.
Make‑ahead, storage, and meal‑prep sips
Batching this drink saves me minutes and frees up time all week. I mix once, chill, and grab a jar on hectic mornings. It’s casual, doable, and perfect for busy weeks at home.
Batching tips: mix, chill, and pour over ice later
How I do it: I whisk the powder with hot water first, then stir in milk and syrup before chilling. That step locks in smooth texture and keeps the color bright.
- I batch two to three servings on Sunday night—ten minutes, tops—and park them in the fridge.
- When ready, pour over ice, give a small stir, and go.
- Keep a backup jar of simple syrup so sweetness is steady day to day.
How to keep layers pretty in the fridge
Tall jars or bottles stay tidy. A narrow glass helps hold layers when you want the pretty look. If layers blur, pour milk first and then slow‑pour the tea mix over the top to re‑layer.
| Step | Why | Tip |
|---|---|---|
| Whisk with hot water | Prevents clumps | Use just enough water to dissolve powder |
| Mix milk & syrup | Keeps texture silky | Stir well before chilling |
| Store up to 5 days | Saves time on weekday mornings | Shake gently before pouring over ice |
Troubleshooting and small upgrades
If your cup looks lumpy or dull, a few tiny fixes get it back to bright and smooth. I keep these simple tricks on the counter so mornings don’t go sideways.
Fixing clumps, bitterness, or weak color
Clumps? I sift the powder first or blitz the mix with a frother for a few seconds. That clears lumps instantly and saves teeth.
Bitter taste? Drop the water temp a touch and whisk longer. If it still bites, I try a higher grade — it often smooths the cup.
Weak color? Old tea or too little powder is usually the culprit. I add a half teaspoon and re‑whisk for richer color and body.
Temperature tips: water heat, milk froth, and ice
Use water around 158–176°F so the powder dissolves without going bitter. Warm milk gently and froth briefly — tiny bubbles make a big texture upgrade.
For iced cups, I use large ice cubes to slow melt or small cubes for a softer sip. Both change the finish in the glass.
Flavor boosts: cinnamon, vanilla, mint, or brown sugar syrup
Want extra cheer? Cinnamon or a splash of vanilla deepens the flavor. Mint keeps things bright. Brown sugar syrup adds a warm caramel vibe.
For dessert mode, a spoon of sweetened condensed coconut milk turns the cup cozy and indulgent. Tweak teaspoons, taste, and keep it fun.
| Problem | Quick fix | Why it helps |
|---|---|---|
| Clumps | Sift powder or frother blitz | Stops grit and smooths texture |
| Bitter taste | Lower water temp; switch grade | Prevents over‑extraction and harsh notes |
| Weak color | Add ½ teaspoon; re‑whisk | Boosts concentration and visual appeal |
| Flat texture | Heat and froth milk briefly | Tiny bubbles = creamier mouthfeel |
Serve it your style: iced, hot, or dessert‑adjacent
I love serving drinks that look like they took more time than they did. A simple swap turns one base into bright summer sips or cozy nightcaps.
Creamy iced matcha for summer afternoons
Whisk or blend the powder with a splash of water. Pour over cold milk and lots of ice. Slow pours make pretty stripes in the glass.
Pro tip: blend briefly for a frothy top or layer by pouring the green mix gently down the side.
Warm the milk, whisk until a soft cap forms, and pour into a waiting cup. A cookie or shortbread makes it feel like dessert without extra fuss.
A tiny drizzle of maple syrup adds autumn warmth and keeps the tea’s bright taste.
Fun twists: boba, coconut cream, or layered pours
Want café energy at home? Add boba pearls and a wide straw. For weekends, whip a spoonful of coconut cream for a dessert-forward latte.
Set up a mini bar when friends come: jars of spices, syrups, and milks. Mix, match, and let everyone build their favorite cup.
| Style | Key step | Best for |
|---|---|---|
| Iced matcha | Whisk, pour over ice | Hot afternoons, layered look |
| Iced matcha latte | Blend or froth, cold milk | Smooth, café vibe |
| Hot | Steam milk, froth cap | Cozy nights, cookies |
| Dessert twist | Coconut cream or boba | Weekend treats, sharing |
Cozy internal links for quick wins
I love a single‑serve pick‑me‑up that takes under five minutes and still feels special. When the day runs thin, a fast mug lifts my mood and keeps the rhythm moving.
When you need a single‑serve pick‑me‑up: BusyCookLife.com mug recipes
If you like quick comforts, hop over for a curated latte recipe and other one‑cup ideas. The page is full of fast, cozy sips that pair perfectly with a small snack.
I tuck these little lattes and treats into busy afternoons. They use pantry staples and a single mug. No fancy gear, just a warm moment on demand.
- Fast steps: simple ingredients, five minutes, tiny cleanup.
- Pantry friendly: what you already have at home works great.
- Perfect pair: a sweet or savory bite and a steaming cup of tea or milk‑based sip.
Save a few go‑tos on that BusyCookLife page, and your next pick‑me‑up is always a quick pour away.
Try one today—click the link, pick a mug idea, and make a small, happy pause in your day.
Conclusion
A quick, warm cup at the counter is my daily pause—easy, honest, and made at home. In about five minutes, simple ingredients—matcha powder, water, milk, and a touch of syrup—become a cozy cup that steadies the day.
Pick a grade you like and adjust the amount and sugar until it fits. Hot cups slow the morning; iced cups speed you out the door. The caffeine feels steady, not buzzy, and quality shows up in color and taste.
Try small swaps: keep vanilla and one favorite syrup on hand. Taste, tweak, and enjoy—this is a tiny ritual that belongs in real life. Make it yours tonight.
FAQ
What’s the easiest way to make a creamy iced matcha green tea drink at home?
Start with good culinary‑grade powder, sift 1–2 teaspoons into a small cup, add 2 tablespoons of warm water and whisk until smooth. Fill a glass with ice, pour 1 cup of milk (dairy or oat works great), add the whisked tea, and sweeten with maple or simple syrup to taste. Stir and enjoy cold—takes about 3–5 minutes.
Can I use ceremonial grade powder for everyday lattes?
You can, but ceremonial green tea is pricier and meant for plain whisked tea. For daily drinks I use a latte‑grade or culinary powder—still vibrant and full of antioxidants, but more budget friendly for regular cups.
How much sweetener should I add so it’s not too sugary?
I usually start with 1 teaspoon of vanilla or simple syrup for a 12‑oz glass, then taste. Maple syrup or honey gives a warmer flavor and you can go lighter—start small and add more if needed to avoid that sugar crash.
Hot version—how hot should the water be to dissolve the powder without burning flavor?
Aim for about 175°F (warm, not boiling). Hotter water can make the tea bitter. Warm water helps the powder dissolve smoothly before you add heated milk or froth.
My powder forms clumps—what’s the fix?
Sift the powder first, then whisk with a little warm water using a small frother, handheld whisk, or a chasen bamboo whisk. A quick blender blitz works too. Straining through a fine mesh helps if you still see bits.
Which milk gives the best foam and texture?
Barista‑style oat milk and whole dairy milk froth nicely and give a creamy mouthfeel. Almond and coconut can taste great but sometimes separate or be less foamy. Try a few to find your favorite.
How much caffeine is in a typical homemade cup compared to coffee?
A 1–2 teaspoon serving usually has less caffeine than a cup of brewed coffee—think a gentle, steady lift rather than a jittery spike. Exact amounts vary by grade and scoop size, but it’s generally milder.
Can I make a batch ahead for the week?
Yes—mix the powdered tea with water and sweetener to make a concentrate, store it in a sealed jar in the fridge for up to 3 days, then pour over ice and add milk when ready. Layers may settle, so give it a short stir before serving.
Any quick tips to get that bright green color and avoid bitterness?
Use fresh powder stored in a cool dark place, sift before mixing, and don’t use boiling water. Using a slightly sweeter touch or a splash of vanilla can smooth out bitter notes while keeping the green color alive.
What’s the best sweetener swap for lower sugar but good flavor?
Maple syrup and honey add flavor depth with less processed sugar. Sugar‑free vanilla syrup works if you want zero sugar, but taste differs—start with a small amount and adjust.
Do I need special tools or can I just use a spoon?
You can use a spoon in a pinch, but a small frother, handheld whisk, or chasen makes dissolving and texture much better—clump‑free and silky. A fine mesh strainer helps for ultra‑smooth drinks.
How does powder grade affect health benefits and taste?
Higher grades (ceremonial) tend to be sweeter, smoother, and have more bioavailable antioxidants, while culinary/latte grades are blended for mixing and stronger flavor. Pick what fits your taste and budget.
Any fun twists to serve it differently—dessert or boba style?
Totally—try it with boba pearls, a float of coconut cream, or a drizzle of brown sugar syrup for a dessert vibe. You can also sprinkle cinnamon or add a splash of vanilla for a cozy twist.
Recreate Starbucks Matcha Latte Recipe at Home
- Prep Time: 5
- Total Time: 5
- Yield: 1 1x
- Category: Beverages
- Method: Whisking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Description
Learn to make a perfect Starbucks matcha latte at home in 5 minutes. This creamy, cafe-quality drink saves money and tastes better than the original. Hot or iced versions included with pro tips for smooth, clump-free results.
Ingredients
1–2 teaspoons matcha powder (ceremonial or latte grade)
2 tablespoons hot water (158-176°F)
1 cup milk of choice (whole, oat, or barista-style)
1–2 teaspoons vanilla syrup or sweetener of choice
Ice cubes (for iced version)
Optional: whipped cream or foam for topping
Instructions
1. Sift 1-2 teaspoons matcha powder into a small bowl to prevent clumps
2. Heat water to 158-176°F (not boiling) and add 2 tablespoons to the matcha powder
3. Whisk vigorously with bamboo whisk or frother until smooth and frothy
4. Add 1-2 teaspoons vanilla syrup or sweetener and stir to combine
5. For hot version: Heat milk and froth, then pour into matcha mixture
6. For iced version: Fill glass with ice, add cold milk, then slowly pour matcha mixture over top
7. Stir gently to combine layers and enjoy immediately
Notes
Use water temperature between 158-176°F to prevent bitterness
Sift matcha powder first to avoid clumps
Barista-style oat milk and whole milk froth best
Store leftover simple syrup in refrigerator for up to 1 week
Ceremonial grade matcha provides the brightest color and smoothest taste
Adjust sweetness to taste – start with less and add more as needed
For meal prep: Make matcha concentrate and store in fridge for 3 days
Nutrition
- Serving Size: 1
- Calories: 120
- Sugar: 12g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg