12 oz Caramel Macchiato

Nutrition Facts

Serving Size 1 OZ
Calories 29
Calories from Fat 1.3
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0.7g
1%
Sat. Fat 0.4g
- - -%
Trans Fat 0g
Cholesterol 2mg
- - -%
Sodium 15.3mg
1%
Tot. Carb. 5g
2%
Dietary Fiber 0g
0%
Sugars 3.8g
   Includes 1.3g Added Sugars
0%
Protein 0.6g
Vitamin D - 0.3mcg - 0%
Calcium - 23mg - 2%
Iron - 0mg - 0%
Potassium - 28.8mg - 1%
INGREDIENTS: WHOLE MILK (whole milk, vitamin A palmitate, vitamin D3 contains milk.), CARAMEL SAUCE (corn syrup, water, sweetened condensed milk (condensed milk, sugar), less than 2% of: modified corn starch, sugar, salt, butter (cream, salt), disodium phosphate, soy lecithin, xanthan gum, molasses, caramel color, propylene glycol, barley malt extract, caramel color, natural flavor and artificial flavors. contains: milk, soy), VANILLA SYRUP (water, natural and artificial flavor, cellulose gum, sucralose, sodium benzoate (preservative), citric acid, caramel color. ), Hokie Espresso Blend (BEAN COF GUATEMALA, BRAZILLIAN COFFEE BEAN)
ALLERGENS: Milk, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.