Cola de Mono from Chile

One of the very few traditional Chilean drinks also has a very funny name: Monkey’s Tail.

 

 

This delicious drink is prepared in Chile while Chileans wait for Christmas.  As it is the hot season, this version of the White Russian is just perfect as an aperitif or to drink after dinner. In Chile, it is a cold and sweet drink,  usually served as a way to greet guests during the Christmas season.

 

There is no certainty about the origins of this drink’s name and one can find many different versions of Cola de Mono’s history.

Some indicate that dates back to 1901 and should be related to President Pedro Montt, whom acquaintances called ‘Mono Montt’. One night at an ending party and raining heavily outside, he wanted to go walking alone and said he would have no problem as this walk would be spent with his “Colt” brand revolver. To prevent him leaving the house, they thought on giving him another drink (technique applied until today in Chilean parties). As they had finished the wine, they made an invention with the only things they had: To a cup of coffee with milk they added one kind of local brandy (aguardiente) and so then the drink was called ‘Colt Montt ‘, which then led to ‘Cola de Mono” or “Monkey’s tail’.

Another version indicates that this milk-based punch was started to sell in bottles of anise from Spanish origin, called ‘Anis del Mono’, whose label was a very long tail monkey.

To prepare the Cola de Mono is very simple and requires few ingredients. I leave you the recipe if you want to venture to make a traditional Chilean brew at home. Tell me how it goes!

Cola de Mono Recipe

1 liter of fresh full-cream milk
125 grams of granulated sugar
3 teaspoons coffee powder
1 cinnamon stick
4 cloves
1 teaspoon vanilla extract
Grated nutmeg
2 egg yolks (optional)
1 cup aguardiente graduation choice (250ml).

 

In a pot, when the milk is boiling, add the spices and sugar and keep on low heat for 5 minutes. After cooling, you can add two egg yolks previously beaten.

Beat the whole mix well and strain to remove the remains of the species and add the previously dissolved coffee in a little brandy and add the rest of the brandy.

Save to a capped bottle and refrigerate to serve cold.

 

 

Learn more about Christmas in Chile and Traditions HERE

 

YOU MIGHT LIKE THIS CHRISTMAS RELATED POSTS

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(Updated December 2017)