I have a google alert set for various “candy” and “chocolate” keywords, so when articles are published about these subjects, I get an email notification. Usually the listings are pretty tame and repetitive, but the most perplexing item popped up in one of my alert emails yesterday.

“Doughnut Hot Chocolate.”

Picture me cocking my head to the side like a curious chihuahua, squinting my eyes, and saying, “Eh?”


Doughnut. Hot. Chocolate. I know what all of those words mean, but I don’t know what they mean in that order. Because it sounds like hot chocolate made from doughnuts. But surely that can’t be right…right?

Think again, smarties, because that is EXACTLY what this drink contains.

Doughnuts! BLENDED INTO YOUR HOT CHOCOLATE! Insert your own police officer joke here!


Of course after I stopped head-cocking and squinting and “eh?”ing, I put this sucker on the must-make list. If people are going around drinking doughnuts all day, you’d better believe I’m going to be one of those people.

If you’re wondering how to make a doughnut-infused beverage, well, it’s pretty much the same as making a pie-infused beverage or a cookie-infused beverage. (Pause while I scribble those ideas down for future posts.)

It’s remarkably easy: blend together the cake doughnut of your choice with some milk, then heat it on the stove until hot. Add chocolate, a touch of salt, and presto—breakfast is served!*

*Please don’t really drink this for breakfast. Or at the very least, add some veggies on the side to assuage my guilt.


Out of curiosity and the deep desire to drink as many doughnuts as possible, I tried this recipe with both chocolate and plain cake doughnuts. (Don’t even think about using yeast-raised. Cake is the way to go.)

The chocolate doughnut definitely produced a drink with a stronger chocolate flavor. This might seem obvious, but given how artificially chocolately the doughnuts taste on their own, I wasn’t sure they would actually add any flavor. On the flip side, the plain doughnut had a stronger doughnut flavor than the chocolate. A more potent essence of doughnut, if you will. So your choice of doughnut really comes down to what flavor you want to emphasize: the chocolate, or the doughnut.

But the big question is, how does it taste? Well…it’s intense. It’s definitely best for savoring in small quantities from tiny little cups. The flour in the doughnuts act as a thickener so even using 1% milk, the hot chocolate was really thick and rich. It’s almost like drinking liquid pudding. If you let it sit for even a few minutes at room temperature, a skin starts forming on top, and if it cools down further it starts to get gloopy.

I ended up adding an extra 1/2 cup of milk after the cooking process to thin out the hot chocolate—I guess I’m not as hardcore as I thought! If you’re a coffee drinker you could also use coffee to thin it out. All in all it’s a fun recipe to try and a great way to win the “You’ll never guess what I put in here…” game.



Doughnut Hot Chocolate

Course Dessert
Dessert Type Doughnuts
Cook Time 5 minutes
Total Time 5 minutes
Calories 1013 kcal
Author Elizabeth LaBau


  • 2-2.5 cups milk
  • 1 glazed cake-style doughnut plain or chocolate
  • 3 ounces semi-sweet chocolate about 1/2 cup chopped
  • 1/8 tsp salt


  1. Combine 2 cups of milk and the doughnut in a blender, and blend on high speed until the doughnut is completely blended into the milk. Depending on your blender, this may take up to a minute.
  2. Pour the milk through a strainer into a saucepan to catch any remaining doughnut bits, then place the pan over medium heat. Bring the milk to a low simmer and whisk until it thickens, about 2-3 minutes. (The flour in the doughnuts will cause the milk to have a wonderfully thick creamy texture.)
  3. Add the chopped semi-sweet chocolate and the salt, and whisk constantly until the chocolate melts and the liquid is smooth. If desired, whisk in the remaining 1/2 cup of milk for a thinner, more drinkable consistency.
  4. Pour into mugs and serve immediately.

Recipe Notes

Adapted from a recipe in the Washington Post