Perhaps many visitors of this blog that are from different countries will be curious and surprised about the name of this particular ice cream, but let me clarify that “Cola de Mono” (literally “Monkey’s Tail”) is the name of a very popular cocktail in Chile, similar to eggnog, which is traditional in Chilean homes especially for the holidays in December. Because of this is why I found appropriate to make the ice cream version of this drink, a different and refreshing way to try it, considering that it’s currently midsummer in my beloved home country of Chile. I hope you’ll enjoy it.
Cola de mono Ice cream
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 10 1x
Scale
Ingredients
- 1 liter of liquid milk.
- 1 cup of granulated (white) sugar.
- 3 teaspoons 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
Instructions
- 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.
- Then put the mixture in an ice cream maker and follow the manufacturer’s instructions.
- In case you don’t have an ice cream machine, put the mixture into a plastic container with lid, and take it to the freezer for 2 hours. Then, remove it from the freezer and stir vigorously for a couple of minutes, and then take it back to the freezer for several hours before serving.
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