CHILEAN COFFEE EGGNOG (COLA DE MONO)
The classic Chilean drink for the holidays.
Provided by Pilar Hernandez
Categories drink
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220 calories, Sugar 14.9 g, Sodium 60.6 mg, Fat 5.5 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 0.4 g, Protein 4.9 g, Cholesterol 59 mg
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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.
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.
COLA DE MONO (COLEMONO)
Cola de Mono or colemono is a popular Chilean cocktail prepared with milk, sugar, coffee, cloves, cinnamon and brandy that is served during Christmas and New Year.
Provided by Sabrina Gérard
Categories Beverage
Time 40m
Number Of Ingredients 9
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.
COLA DE MONO (TAIL OF THE MONKEY)
I found this in a Moosewood Restaurant cookbook. It is a Chilean Christmas beverage recipe and it is well named as it has the potential to have you swinging from the trees! Cook time is actually the time standing in the fridge.
Provided by Missy Wombat
Categories Beverages
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 6
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.
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