Best Cola De Mono Tail Of The Monkey 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.

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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 (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.

CHILEAN MONKEY TAIL PUNCH

Steps:

• In a large saucepan, combine milk, sugar, cinnamon and cloves. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat and cool to room temperature., Strain into a large pitcher, discarding spices. Stir in coffee, pisco and vanilla. Cover and refrigerate until chilled. Serve over ice.