Chilean Coffee Eggnog Cola De Mono Recipes

CHILEAN COFFEE EGGNOG (COLA DE MONO)

Steps:

• Heat on medium-high. Keep an eye on, because milk can boil and overflow easily.
• When milk is warm, take 1/2 cup, dissolve the coffee in it, return everything to the pot, and continue heating and stirring occasionally.
• In a medium bowl, beat the egg yolks with the sugar until combined well, a minute with a fork.
• Once the milk starts boiling, lower the heat to a minimum and get 1/2 cup of boiling milk and keep adding to the yolk mixture, always whisking, repeat with 2-3 1/2 cups of milk.
• Return everything to the pot and continue heating and stirring until thickened. Increase heat to medium-about 5 minutes.
• Cool and add vanilla and liqueur.

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.

ISA'S COLA DE MONO

Steps:

• Gently simmer the cloves and cinnamon sticks in water until reduced by half, about 30 minutes. Add 1 cup of milk, and heat to a simmer, then stir in and dissolve the coffee and sugar.
• Strain the coffee mixture into the remaining cold milk, and discard the cloves and cinnamon sticks. Stir in the vanilla extract and pisco. Store in the refrigerator.