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.

Ready In:
2hrs 5mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Missy Wombat
Contributor
@Missy Wombat
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. rogerhannanyc
    Ha I just googled this because I was too lazy to pull out the Moosewood Cookbook ("Sundays at Moosewood") that I own...and was surprised to see all of these comments about Aguardiente, because I recall that I made it years ago a number of times with tequila. Which MUST be what it says in the cookbook...how would I have made that substitution? The fun of serving it includes that I would serve it, people would love it, and then I would get people to claim what the booze base was. No one has ever said "tequila." Not that anyone would say "Aguariente," but the thing that is sticking to revelers has been that it is a booze they know but don't identify thanks to the huge amounts of sugar and the vanilla. Usual guess as "Kalluha" and "Rum" and a desperate "Vodka," but not one guesses. I have got my ass off the couch now, to check the cookbook: it indeed says "tequila" but is otherwise the same, except for an important detail: it says to add the vanilla with the tequila once it is chilled. Seems to me like you would unnecessarily burn off the very expensive vanilla otherwise? My old cookbook is from 1990 so it's possible the Aguardiente/Tequilla change us an update, but for me the fun of the drink is that people are BLOWN AWAY that it's tequila based.
    Reply
  2. patticake1601
    Aguardiente is really strong, my mum has always used a good whiskey, usually Johnny Red or something similar. We have had this since I was a child and is a Chilean family staple at Christmas along with Pan de Pascua.
    Reply
  3. soli.villanueva
    Because this recipe is from Chile, and not Mexico, it is made with Aguardiente (not tequila!). Which makes the recipe even better. Try the recipe as it should be made and you'll love it even more.
    Reply
  4. in_motion_one
    HI, I´m from chile too. I notice that your recipe is made with tequila, well the traditional cola de mono in chile is made with AGUARDIENTE. whatever, with tequila must be good too.
    Reply
  5. catalinamiddleton
    im from chile and have always loved this drink but never made it myself....will try it and let you all know...
    Reply
see 5 more icons / navigate / navigate-down
Advertisement