Cola de Mono or Colemono is a popular Chilean cocktail prepared with milk, sugar, coffee, cloves, cinnamon and brandy that is served during Christmas and New Year and it is similar to a White Russian. Although there are many versions of this drink, it contains mainly a strong alcoholic base, milk, sugar, coffee, and warm spices. A virgin version can be made simply without the alcohol.
4 cups milk
1¼ cup pisco or brandy
1 pinch Grenada Nutmeg Ground
3 Whole Cloves
1 stick Cinnamon Sticks
3 tablespoons instant coffee
2 egg yolks
1/3 cup caster sugar (very fine or super fine sugar)
1 teaspoon Madagascar "Bourbon Islands" Vanilla Extract
In a non-stick pan, pour the milk. Add the cloves, nutmeg and cinnamon stick. Heat over medium-high heat, watching very closely so the milk does not overflow or scald.
When the milk is a hot, add a few tablespoons to the instant coffee in a small bowl and stir to dissolve. Add the dissolved coffee into the pan and mix.
Continue heating the milk, stirring occasionally.
In a medium bowl, whisk the yolks and sugar for one minute.
Once the milk is boiling, reduce the heat to low, take a ladle of milk and slowly add it to the sugared eggs, whisking constantly to temper the eggs. Add more milk gradually, while continuing to whisk. Do not add eggs directly to hot milk mixture and do not skip tempering the eggs or the eggs will scramble.
Pour tempered eggs into the the saucepan with the rest of the hot milk and continue to heat and stir until thickened.
Increase the heat medium and cook 3 more minutes without stirring.
Cool and add the vanilla and pisco. Mix well, taste and adjust the sugar and/or liquor to taste.
Bottle and refrigerate for at least 3 hours before serving. Best served cold like eggnog.
May be stored in the refrigerator for up to 7 days.