Reprinted with permission from Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora. Text copyright © 2026 by Nelson German. Photographs copyright © 2026 by Eduardo Gonzalez. Illustrations copyright © 2026 by Fanesha Fabre. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Peanut milk lends this cocktail its creamy texture and nutty depth, paired with spiced rum and espresso for a rich, layered drink. Its name comes from the rhythmic street cry “maní, maní” still used by peanut vendors in the Dominican Republic, often with the güira, a traditional percussion instrument. In the Dominican Republic, “chocolate” often refers to hot milk-based drinks, not just cacao. While the classic version contains no chocolate, I’ve added just a hint in my Chocolate de Maní cocktail for balance and depth. Peanut milk itself has deep roots in West African cuisine, where peanuts are a staple, a tradition carried to the Caribbean through the Transatlantic Slave Trade and made integral to Afro-Caribbean foodways.
Chef’s Note: Try adding a drop of toasted sesame oil to the cocktail shaker—it will amplify the nuttiness without overpowering the drink.
INGREDIENTS
Roasted Peanut Milk
Makes about 2 cups
½ cup roasted unsalted peanuts
1 ½ cups warm water
1 teaspoon honey
½ ounce Spiced Honey Syrup (see below), plus more for the glass
2 teaspoons crushed roasted peanuts, divided (for glass and topping)
Cocktail
1 ounce spiced rum (preferably Chairman’s Reserve, or Clove Infused Spiced Rum—see below)
½ ounce crème de cacao
1 ounce freshly brewed espresso
1 ounce Roasted Peanut Milk
½ teaspoon vanilla bean paste (or seeds from half a vanilla bean)
Pinch of cinnamon, plus more for dusting
Glassware: Highball
Ice: 1 cup cubed (for shaking) plus 1 cup cubed (for serving)
METHOD
Make the roasted peanut milk:
In a blender, blitz the roasted peanuts, warm water and honey for 1 to 2 minutes until smooth. Strain through a cheesecloth and store in the refrigerator in an airtight container for up to 5 days. Shake well before using, as natural separation may occur. (For a quick substitution if you’re short on time, blend 2 tablespoons natural roasted peanut butter into ½ cup oat milk.)
Make the cocktail:
Rim the glass with Spiced Honey Syrup, then dip it into half of the crushed roasted peanuts to coat. Set aside. In a shaker, combine the spiced rum, crème de cacao, espresso, peanut milk, Spiced Honey Syrup, vanilla, a pinch of cinnamon and 1 cup cubed ice. Shake vigorously for 15 to 20 seconds, until the shaker is frosted on the outside and the drink is well chilled. Strain into the prepared glass filled with 1 cup fresh cubed ice. Sprinkle the remaining crushed peanuts evenly over the surface, and dust lightly with cinnamon. Serve immediately.
Spiced Honey Syrup
Makes approximately 1 cup
¼ cup warm water
1 cinnamon stick
1 teaspoon whole allspice berries
1 teaspoon grated fresh ginger
1 cup honey
Special equipment: fine-mesh cocktail strainer
In a small saucepan over low heat, combine the water, cinnamon stick, allspice, ginger and honey. Stir gently until the honey warms and the flavors infuse, about 5 minutes; do not let it boil. Remove from the heat and cool slightly, 15 to 20 minutes. Strain through a fine-mesh strainer into a sterilized container, discarding the solids. Store for up to 2 weeks in an airtight jar at room temperature or in the refrigerator.
Clove-Infused Spiced Rum
6 to 8 whole cloves
750 ml high-quality dark rum (such as Bumbu or Planteray Original Dark)
Special equipment: fine mesh strainer or cheesecloth
In a clean sealable jar, combine the cloves and rum. Seal and let infuse in a cool, dark place for 24 to 48 hours, tasting periodically for flavor.
Once the desired flavor is achieved, strain through a fine mesh cocktail strainer or cheesecloth into a sterilized bottle, discarding the cloves. Store at room temperature, label with the preparation date and ingredients. For best flavor, use within three to six months.
Chef’s Note: For a rounder spice profile, add 1 crushed allspice berry or a strip of dried orange peel.
Nelson German is the Dominican American chef-owner behind Oakland, California’s alaMar Dominican Kitchen, the Afro-Latin cocktail lounge Sobre Mesa, and Meski, a soulful Afro-Latin brunch and dinner destination in San Francisco. A Top Chef season 18 contestant and one of Plate’s “2020 Chefs to Watch,” Nelson’s unorthodox culinary style blends his Dominican heritage, African roots, and Mediterranean and Asian influences with a deep love of local, sustainable California ingredients.
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