Introduction:The donut latte, which went viral on Korean social media, has become a must-try photo-worthy drink for fall and winter with its adorable donut shape and rich coffee aroma. This tutorial will guide you step-by-step from scratch, helping you master the perfect ratio of base coffee to cocoa-flavored milk foam, learn the key techniques for whipping cream, and troubleshoot common issues like bulging, collapsing, or coffee overflow—so you can recreate this highly popular café-style coffee at home.

The donut latte, which gained popularity on Korean online communities in recent years, has captured the hearts of many coffee lovers with its fluffy milk foam rising in the center and decorated with surrounding cocoa powder. This drink, which combines visual appeal with a warm taste, becomes a social media sensation once again as temperatures drop. In fact, as long as you get the right ingredient ratios and whipping techniques, you can easily make this eye-catching latte at home.

The soul of this entire drink can be divided into two core components: the hot milk coffee that serves as the base, and the cocoa-flavored milk foam that decorates the top. For the base, you can choose either a hot latte or a cappuccino based on your personal preference, using either espresso or coffee extracted from a moka pot—the key is to ensure the coffee is sufficiently concentrated. As for the signature milk foam on top, it’s a clever blend of whipped cream, syrup, and a touch of salt, creating a uniquely savory and creamy texture.

Before you start, gather the following ingredients: espresso, fresh milk, whipped cream, sea salt, syrup, cocoa powder (or chocolate powder), along with basic tools like a whisk and a pouring pitcher. It’s worth noting that the amount of milk used directly affects the final flavor—if you prefer a balanced taste, you can go with the proportions of a large hot latte; if you want the coffee flavor to stand out more, you can follow the richer ratio of a cappuccino.

The first step in the process is to prepare a cappuccino with about 200ml capacity. Pour the prepared espresso into the cup, then add 130ml of fresh milk to the pitcher and steam it with a steam wand to create fine, thick milk foam, with the temperature ideally kept between 55–60°C. Mix the milk foam and coffee evenly until the cup is about nine-tenths full—there’s no need for latte art at this stage, as we’re reserving space for the foam design later.

Next, lightly sprinkle a uniform layer of cocoa powder on the surface of the coffee. This not only adds flavor but also enhances the visual layers. Then, take a clean container, pour in 50g of whipped cream, 0.5g of sea salt, and 8g of syrup (if you don’t like the salty taste, you can reduce the salt or replace it with a flavored syrup), and whisk with a mixer for about 30 seconds until it reaches a thick, yogurt-like consistency. Remember to keep the cream fluid—avoid over-whipping, which can cause oil and water to separate.

Now comes the most crucial step in shaping the drink. Quickly pour the whipped cream into the center of the coffee. At this point, the surrounding milk foam will naturally rise as the liquid flows in, until the liquid surface is about 1cm above the rim of the cup—and the perfect donut shape is complete. Be careful to control the pouring speed to avoid breaking the foam too quickly.

In actual practice, there are several details worth paying special attention to: First, the amount of milk significantly affects the overall flavor—reducing the milk will make the coffee taste stronger and enhance the layered feel of the salty milk foam. It’s recommended to adjust the coffee cup size according to personal taste. Second, the whipped cream must be whipped at the very last step to prevent it from separating due to being left sitting too long, which could affect the appearance of the design. Also, it’s advisable to use a coffee cup with thicker walls, as it better supports the foam and reduces the risk of overflow.

Finally, when stacking the milk foam bulges, it’s recommended to keep the height within 1cm to avoid the foam breaking due to excessive expansion. By mastering these key techniques, you can easily avoid common pitfalls and create a donut latte that rivals those from cafés, enjoying the warmth and happiness it brings during the winter season.

The above content is compiled by CoffeeHunters, a coffee news website.