This week has been very important for this blog, as I was invited to participate on the Christmas special in YA Magazine from El Mercurio newspaper (the largest newspaper in Chile). I’ve always liked this magazine, and when I was living in Chile, I used to buy it. For that, it’s a pleasure for me to participate in this edition with the recipe of Pan de Pascua (Easter Bread). I should also mention that my last name is not Alanis, it’s just a part of my email. But, as I said, this is just a detail. I greatly appreciate the invitation!
Now, in regards to today’s recipe, it’s a Chilean traditional cocktail with a base of a distilled spirit, served in December at Christmas time, many times served with a piece of Pan de Pascua. Those are some important elements of Chilean gastronomy. There are many versions for the preparation, because each family has its own recipe. Here I present you with the most popular version. Cheers!Print
Cola de Mono drink
- Total Time: 30 mins
- 1 liter of liquid milk.
- 1 cup of granulated (white) sugar.
- 3 teaspoon of instant coffee.
- 1 cup (240 ml / 8 fl oz) of aguardiente (“firewater ” – a distilled spirit, which is a type of brandy).
- 5 cloves.
- A piece of orange peel.
- A pinch of nutmeg (powder)
- 1 teaspoon of vanilla extract.
- 2 cinnamon sticks.
- Heat the milk in a pot, along with the sugar, cloves, orange peel, nutmeg and cinnamon sticks.
- Stir until the sugar is dissolved.
- In a cup, dissolve the 3 teaspoons of coffee with a bit of aguardiente. Set aside.
- When the milk boils, remove from the stove. Add the coffee and vanilla extract. Let it cool down.
- Finally, add the aguardiente.
- Pour the mixture through a strainer and put it in a bottle.
- Serve chilled.
- Prep Time: 20 mins
- Cook Time: 10 mins
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