In 2007, James Hoffmann began a quest to turn a fresh glazed donut from Krispy Kreme into his signature coffee drink. When he made his drink at the World Barista Championship, he used a centrifuge running at -22° Celsius to separate the fats from his concoction. In this video, he’ll show you how to do the same less dramatically in your kitchen at home without the centrifuge.

You will need an espresso machine, though I bet you could work around that part!

I haven’t made one of these Krispy Kreme lattes. Not yet, but I am certainly tempted. Even so, I can’t decide how I feel about this.

James is obliterating one delicious glazed donut for every four ounces of milk. I know I put around six or seven ounces of milk in my pitcher when I steam milk on my Rancilio Silvia. It feels very wrong to sacrifice two soft, moist Krispy Kreme donuts for a single latte!

Even so, you know I’m going to have to try this soon. Maybe this will make for a good post-vaccination gathering in a few months!

I have questions. Questions that will require some testing. Is this a good drink? Will it be better than a latte made with a fruity, lightly roasted Ethiopian coffee bean? If it is better, is it two donuts better?

What about Coffeemate’s Glazed Donut creamer? Is it comparable in any way to James Hoffmann’s signature drink? Will Coffeemate get you 80% of the way there without having to sacrifice a donut and only having to put in 10% of the effort?

I’m excited about finding the answers to these questions!