Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)
•
April 2, 2025
In a saucepan, combine the star anise (4), clove (4), cinnamon (4), fresh bay leaf (1), and water (1 ½ cups). Bring the mixture to a boil and reduce to a simmer for 20-30 minutes, or until the liquid has reduced by half.
Allow the mixture to cool for an additional 30 minutes.
In a blender, add the coconut milk (12 oz) and blend for 1 minute.
Add the coconut cream (12 oz), condensed milk (12 oz), and evaporated milk (12 oz), blending for a couple of minutes until the mixture is smooth and creamy.
Strain the cooled spice mixture into the blender. Add vanilla extract (1 ½ Tbsp), Don Q rum (2 cups), and kosher salt (1 pinch). Blend until all the ingredients are well combined.
Transfer the Coquito base into a recycled Don Q bottle and chill it in the refrigerator for 24 hours.
Add your coarsely ground coffee (1 cup) to a French press.
Pour cold water (12 oz) over the coffee grounds.
Add Don Q Double Aged Sherry Cask Finish (4 oz) and spices to the French Press and gently stir.
Place the lid on the French press, but don't press down the plunger. Let the spiked coffee steep in the refrigerator for 12-24 hours.
After the steeping time is complete, slowly press down the plunger of the French press to separate the coffee grounds from the liquid.
Transfer the spiked cold brew to a bottle or directly to serving glass.
Before serving, give the Coquito a good shake.
Add the Coquito mixture to the dispenser. Insert your charger and shake well.
Fill a serving glass with ice and pour in the spiked cold brew almost to the top.
Using the whipped cream dispenser loaded with the Coquito mixture, top the cold brew with a generous amount of the Coquito cold foam.
Garnish the drink with cinnamon and enjoy.
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