A latte is a coffee-based beverage made with steamed milk and foam, sweeteners or any other add-ins of choice, depending on personal taste. A variety of brewing methods such as drip, pour-over and espresso machines are suitable for making lattes. Their main distinction from other coffee drinks is that lattes contain more caffeine than their black coffee counterparts while being higher in calories due to the inclusion of milk and whipped cream.

Other than caffeine content, several factors determine whether or not a latte is healthier than its coffee equivalent. One such factor is the type of coffee beans used to brew it. Different beans have differing levels of nutrients and offer unique flavors; arabica beans tend to provide mild flavors while robusta ones have stronger acidity levels and bolder aromas.

A latte’s nutritional value depends heavily on its milk constituents. A drink made with whole milk will contain more calories than those prepared using reduced-fat or skim milk; similarly, its fat content can be altered depending on whether whipped cream or sugar are added as toppings. Although using milk in this beverage will add calories, its use adds creamy texture while providing essential calcium and potassium supplements.

If you’re searching for a lower-cal alternative to a latte, consider switching out traditional milk for almond, soy or oat milk as it contains less saturated fat and provides additional sources of protein. It can even be steamed like regular milk for an indulgent creaminess without the extra calories!

Cappuccinos offer another great choice for those seeking an alternative to lattes, with lower percentages of steamed milk and greater focus on milk foam. Furthermore, cappuccinos often boast sweeter tastes due to syrups or other added sweeteners.

Lattes and cappuccinos are popular morning coffee options; but for an easier and healthier solution, consider switching to tea instead. Chai, matcha, or turmeric varieties have proven themselves superior; offering greater antioxidants levels, supporting digestion and relieving stress levels than their latt-producing counterparts.