Cola de Mono
“A creamy spiced milk-and-coffee punch spiked with aguardiente, chilled and served cold. Its name means monkey's tail, and it is Chile's quintessential Christmas drink.”
Where it comes from
Cola de mono is a beloved fixture of the Chilean Christmas table, traditionally enjoyed alongside pan de pascua fruitcake. Several colorful legends explain the curious name, one tying it to a pistol nicknamed the Colt that a president drank from at a holiday gathering, the slurred Spanish eventually settling into cola de mono.
On the plate
Cool, creamy and lightly spiced, it tastes like spiked coffee eggnog with warm notes of cinnamon and clove. The aguardiente lingers gently beneath the sweetness.
How it works
Simmering infuses the milk with spice and coffee, while cooling fully before adding the spirit prevents the alcohol and acidity from curdling the milk.
Variations
made with pisco instead of aguardiente, with added nutmeg or star anise, eggless or egg-enriched versions, with condensed milk
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓15 min active · 240 min waiting
How it's made
8 steps · Show ↓- 110 min
Bring milk to a gentle simmer with sugar, cinnamon, cloves and a vanilla pod.
- 23 min
Stir until the sugar dissolves and the spices infuse the milk.
- 32 min
Whisk in instant coffee until fully dissolved.
- 430 min
Remove from heat and let the mixture cool completely to room temperature.
- 52 min
Once cooled, stir in the aguardiente or pisco.
- 62 min
Strain out the whole spices for a smooth drink.
- 7240 min
Chill in the refrigerator for at least four hours until very cold.
- 81 min
Serve cold in glasses, often with pan de pascua.
