Cola de Mono translates to “monkey tail,” but don’t expect any bananas in this Chilean take on Eggnog. It is traditionally made with instant coffee, evaporated milk and aguardiente (a high-proof moonshine) but, sadly, the fiery spirit is hard to find outside of South America. As a substitute, we recommend using Kappa, a Chilean pisco. The result is a lighter, more invigorating holiday cocktail that will pep up any holiday party.
Cola de Mono
4 cups whole milk (or almond milk)
.75 Cup granulated sugar
5 whole cloves
1 cinnamon stick
1 vanilla bean, scraped
tsp 1/8 nutmeg
3 tbsp coffee
1 Cup Chilean Pisco
Grated cinnamon, for garnish
Cinnamon sticks, for garnish
- Combine the milk, sugar, cloves, cinnamon stick, vanilla bean innards and nutmeg in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar dissolves.
- Add the instant coffee and stir to dissolve.
- Remove from the heat and cool to room temperature.
- Strain through a fine sieve into a pitcher.
- Let cool to room temperature and add the pisco. Chill overnight.
- Pour into highballs and garnish with grated cinnamon and cinnamon sticks