Cola De Mono Recipes
CHILEAN AGUARDIENTE COFFEE EGGNOG: COLA DE MONO PARA NAVIDAD
Steps:
- Place the milk, sugar, cloves, vanilla, cinnamon, lemon, and orange peels in a large pot. Bring to a soft boil over medium heat. When the milk begins to boil, add the instant coffee, dissolved in some warm milk. Stir to mix and turn off the heat and allow to cool covered. Strain into a bowl or pitcher. Add the pisco little by little, while stirring with a wooden spoon. Store in glass bottles and refrigerate.
COLA DE MONO
Steps:
- Boil the milk, cinnamon & cloves for 3-4 minutes. Remove from stove top and then stir in the instant coffee, sugar and vanilla extract. Stir until dissolved (very quick process). Place to the side to cool then add the pisco or agua ardiente. Finally, place mixture in fridge. Recommend using glass container & serve chilled.
COLA DE MONO (TAIL OF THE MONKEY)
I found this in a Moosewood Restaurant cookbook. It is a Chilean Christmas beverage recipe and it is well named as it has the potential to have you swinging from the trees! Cook time is actually the time standing in the fridge.
Provided by Missy Wombat
Categories Beverages
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring the milk, sugar and cinnamon to a boil.
- Dissolve the coffee in the hot milk mixture.
- Put in the fridge to cool.
- Once cold, add the aguardiente.
- Pour into capped bottles and return to the fridge.
- Serve very cold.
- This keeps in the fridge for 2 weeks.
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