Chilean Aguardiente Coffee Eggnog Cola De Mono Para Navidad 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.

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.

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.