Last night I made my first batch of Cola de Mono, a traditional Chilean Christmas cocktail. After nearly 12 years, I decided it was time to give it another go.
Back as a student here in 1997, I imbibed a little too much of this potent drink, and let me tell you, the hangover was more memorable than any of the Christmas festivities on the following day…
The name of the drink literally means, “monkey’s tail.” While the exact origin of this unusual title is unknown, one theory is that this potent Christmas drink will have you swinging from the rafters …like a monkey! Another story links the name to former Chilean President, Pedro Montt and his pistol (let your imagination wander there).
This creamy creation is very much like the tradition of eggnog during Christmas in North America. As far as texture and taste, though, it’s on par with a White Russian. It’s a milk-based punch made with sugar, spices, coffee, and spiked with a hearty dose of aguardiente (a distilled grape spirit, similar to brandy). Beware. Aguardiente is 50% alcohol and could no doubt be used to clean a wound, replace your lighter fluid, get a barbeque fire under way, and oh, poured into this drink.
However, when combined with the milk, the result is way lighter than eggnog, as it’s served cold.
Perhaps I should repeat this so you do not all have to learn the hard way: Do not underestimate the powers of this drink. It packs a serious punch. In addition to my hazy 1997 Christmas Eve, I am positive many Chilean families have stories about the time that one Tía got a little wasted on the good ole “colemono,” as Chileans often pronounce it.
What to eat with Cola de Mono? Not Christmas cookies! Oh no. Down here, it’s all about pan de Pascua, yep, the ubiquitous fruitcake that gets re-gifted every year. Similar to panettone in Italy, it’s in every supermarket and bakery right now.
Wherever and however you guys choose to celebrate this weekend, I want to wish you all a Merry Christmas. Big hugs from Chile!!! Feliz Navidad.
Liz’s Cola de Mono
4 cups whole milk (for non-dairy, use almond milk)
3/4 cup granulated sugar
5 whole cloves
1 cinnamon stick, broken into pieces
1 teaspoon good Madagascar vanilla extract, or ¼ vanilla bean, scrapped
1/8 teaspoon freshly ground nutmeg
3 tablespoons instant coffee (I used decaf)
1 cup Chilean aguardiente, white rum, brandy or vodka
• Combine the milk, water, sugar, cloves, cinnamon stick, vanilla, and nutmeg in medium saucepan.
• Bring to a gentle boil over medium heat, stirring occasionally until sugar dissolves.
• Add the instant coffee and stir to dissolve.
• Remove from heat. Cool to room temperature. Remove cloves and cinnamon stick.
• Add brandy. Chill for at least four hours, or ideally overnight. Pour into an empty bottle and serve with Christmas cookies or pan de Pascua
Makes 6-8 portions.
