Cola De Mono Recipes

COLA DE MONO (COLEMONO)

Steps:

• In a non-stick pan, pour the milk. Add the cloves, nutmeg and cinnamon stick.
• Heat over medium-high heat, watching closely so the milk does not overflow.
• When the milk is a little hot, take a little to dissolve the coffee in a small bowl.
• Pour the dissolved coffee into the pan and mix.
• Continue heating the milk, stirring occasionally.
• In a medium bowl, whisk the yolks and sugar for one minute.
• Once the milk is boiling, reduce the heat to low, take a ladle of milk and add it to the sugared eggs, whisking constantly.
• Add 3 tablespoons of milk gradually, while continuing to whisk.
• Pour everything into the saucepan of boiling milk and continue to heat and stir until thickened.
• Increase the heat to an average temperature and cook 3 more minutes without stirring.
• Cool and add the vanilla and pisco. Mix well.
• Taste and adjust the sugar and/or liquor to taste.
• Bottle and refrigerate for 3 hours before consuming.
• Store in the refrigerator for up to 10 days.

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.

HOME

Steps:

• Combine evaporated milk, water, sugar, cloves and cinnamon stick in medium saucepan. Bring to a gentle boil over medium-high heat, stirring occasionally until sugar dissolves. Add coffee granules; stir to dissolve. Add vanilla extract and nutmeg. Remove from heat. Cool 20 minutes. Remove cloves and cinnamon stick. Add brandy. Pour into empty bottle. Refrigerate until chilled, about 4 hours.
• To Serve: Serve in aperitif glasses for a 2-ounce serving. Garnish with cinnamon stick.

COLA DE MONO (CHILEAN HOLIDAY DRINK)

Steps:

• Add the milk, sugar, cinnamon, cloves, and star anise to a small pot and bring it to a gentle simmer over medium heat.
• Stirring constantly, continue heating until the sugar dissolves, around 10 minutes. Add the coffee and continue heating for 1 more minute.
• Remove from heat, add the pisco or grappa, and stir. Transfer to a jar.

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.

COLA DE MONO

Steps:

• Bring water to a boil in a large pot with cinnamon sticks and cloves Reduce heat and simmer for 10 more minutes. Strain Stir in condensed milk, coffee and vanilla. Allow to cool, then chill. Stir in liquor, and chill again before serving.

COLA DE MONO (TAIL OF THE MONKEY)

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.