Devin and I are always on the lookout for new cocktails to try. When looking at holiday foods around the world (because of course we were), we came across this Chilean treat. I like to make things by the recipe first, that way I know what it's supposed to taste like, so we were a little worried when we decided to give this one a try. I never thought we'd be able to find Pisco, a special brandy brewed in Chile and Peru. But we were pleasantly surprised to find Happy Harry's Bottle Shop in Fargo had some in stock.
This Chilean cocktail is sure to get you in the holiday spirit. Sweet, spicy, creamy, and caffeinated, it’s no wonder Chileans say there’s no Christmas without out Cola de Mono. This drink combines traditional holiday spices of cinnamon and cloves, milk, and strong coffee for a delightfully different holiday punch. We added just a touch of mace, the dried outer skin of nutmeg, to give it just a little bit that eggnog flavor. Just be sure to enjoy responsibly, or you might be the monkey’s tail of that holiday office party.
Prep Time: 0 minutes Cook Time: 10 minutes Total Time: 10 minutes
1 cup sugar
1 cup water
5 cinnamon sticks
¼ teaspoon whole cloves
½ teaspoon mace
1 teaspoon vanilla
1½ tablespoons instant coffee granules
5 cups milk
1 to 1 ½ cups Chilean Pisco, white rum, or good brandy (optional but recommended)
1. Make a simple syrup by combining the sugar, water, cinnamon sticks, cloves and mace in a small saucepan. Bring to a boil and simmer for 5 minutes.
2. Add syrup, whole spices, coffee granules, and vanilla to a pitcher. Stir to combine.
3. Add milk and alcohol. Cover and chill for at least an hour preferably overnight.
4. Strain out whole spices and serve as cold as possible.