Cola de Mono, or simply “Colemono,” is a traditional Chilean beverage primarily prepared and consumed during the year-end holidays, for Christmas and New Year’s, often accompanied by a delicious “pan de pascua” (fruitcake).
Contents
How to make Cola de Mono or Colemono?
Preparing Cola de Mono is a delightful and comforting cocktail primarily made from milk and aguardiente, sweetened and flavored with coffee, sugar, orange peel, cinnamon, and cloves.
Nutritional Information
Preparation: 45 minutes
Cooking: 15 minutes
Calories: 350 kcal
Servings: 6 people
Traditional Christmas Cola de Mono Recipe
Ingredients
- 1 liter of milk
- 250 ml of aguardiente
- 100 g of sugar
- 2 cloves
- 2 orange peel strips
- 2 tablespoons of instant coffee
- 1 cinnamon stick
- ½ teaspoon of nutmeg
Preparation
- In a large pot, add the milk, sugar, orange peel, cinnamon, nutmeg, and cloves. Heat over low heat and stir with a wooden spoon until everything is dissolved. Increase the heat and keep it just below boiling when the milk begins to bubble slightly around the edges. Remove from heat and let it cool.
- Strain the cold milk through a fine-mesh sieve to remove the whole spices, orange peel, and any cream that may have formed. Dissolve instant coffee in a little hot water and add it to the cold infused milk; gently stir to combine.
- Add aguardiente and mix well to integrate flavors and aromas; taste and adjust sweetness or alcohol to your liking. Pour and store the Cola de Mono in clean, sterilized bottles in hot water and refrigerate until ready to serve.
- Serve the Cola de Mono very cold in small glasses, optionally garnished with cinnamon sticks or cinnamon powder on the surface. Cola de Mono Recipe with Condensed Milk A very common variation of the traditional Cola de Mono recipe is to use condensed milk, which is shared below.
Additional Tips
- While instant coffee is traditional, using strongly brewed espresso or concentrated cold brew coffee will give the Colemono a deeper, richer flavor profile.
- If using Pisco, choose a higher-proof, non-aged variety 40% ABV or higher) to cut through the sweetness and milk. If you find the flavor too strong, reduce the amount by 50 ml initially.
Frequently Asked Questions (FAQ)
What is the ideal aging time for Cola de Mono?
While it can be consumed immediately, Cola de Mono benefits greatly from aging for 24 to 48 hours in the refrigerator. This allows the spices, coffee, and alcohol to fully meld, deepening the flavor profile.
How long can I store Cola de Mono?
Thanks to the high alcohol and sugar content, Cola de Mono can be stored, refrigerated in an airtight, sterilized bottle, for up to 1-2 weeks. Always ensure the milk used is very fresh and the bottle is clean.
What can I use as a substitute for Aguardiente?
The best substitute is high-proof Chilean Pisco. Other substitutes include good quality, clear rum or even vodka, although these will slightly alter the traditional flavor profile.
Is it possible to make a non-alcoholic version?
Yes. Simply omit the aguardiente or Pisco. For presentation and flavor, increase the amount of instant coffee slightly and add ½ teaspoon of almond extract or vanilla extract to compensate for the missing aroma.
History of Chilean Cola de Mono
It is said that the name “Cola de Mono” is attributed to the fact that it was originally bottled in bottles of “Anís del Mono,” a very popular Spanish liquor in America whose label showed a long-tailed monkey.
Anís del mono Anís del mono Other versions, on the other hand, point to an event attended by President Pedro Montt, who, upon leaving after finishing the wine, would have asked for his Colt pistol. However, they convinced him to stay and prepare an improvised mixture of aguardiente and milk, which they named “Colt de Montt.”
Later, this improvised designation would evolve into versions like “colemon,” “colemono,” and finally “cola de mono,” which is how we know it today.
Did you Know?
If you cannot find aguardiente, one of the main ingredients in the traditional recipe, you can replace it with high-proof, non-aged Chilean pisco.
