How do I make James Hoffmann's Doughnut Coffee?

How do I make James Hoffmann's Doughnut Coffee?

Global coffee guru and the co-creator of Rebel Kitchen Barista Mylk created the thing that no one asked for… a coffee that tastes like a doughnut. It's mind-blowingly good and you can find the recipe here!

Remember to start this the day before you want to serve your Rebel Doughnut Coffee


  1. Start with 1 vegan donut per 100ml of Rebel Kitchen Barista Mylk
  2. Chop each donut up and flatten slightly
  3. Put the pieces into a saucepan and add your Mylk
  4. Cook on low heat until it reaches between 104 and 122°F (40 and 50°C)
  5. Turn off the heat and leave to infuse for 20-30 minutes
  6. Strain through a sieve, pressing out any liquid from the wet dough
  7. Put in the refrigerator overnight
  8. The next day take it out and strain again to remove any solidified oils
  9. Strain again if desired through muslin, a dish towel or a fine mesh sieve
  10. Weigh the yield and add up to 5g of sugar per litre. James recommends you start at 3g, then taste and adjust
  11. Steam the Rebel Kitchen Barista Mylk (as you would with cow’s milk)
  12. Add to espresso in a 1:1 to 1:2 ratio. 

You can watch James Hoffmann make this recipe on Youtube

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