Cola De Mono Colemono Food

ISA'S COLA DE MONO

Steps:

• Gently simmer the cloves and cinnamon sticks in water until reduced by half, about 30 minutes. Add 1 cup of milk, and heat to a simmer, then stir in and dissolve the coffee and sugar.
• Strain the coffee mixture into the remaining cold milk, and discard the cloves and cinnamon sticks. Stir in the vanilla extract and pisco. Store in the refrigerator.

COLA DE MONO (COLEMONO)

Steps:

• In a non-stick pan, pour the milk. Add the cloves, nutmeg and cinnamon stick.
• Heat over medium-high heat, watching closely so the milk does not overflow.
• When the milk is a little hot, take a little to dissolve the coffee in a small bowl.
• Pour 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 add it to the sugared eggs, whisking constantly.
• Add 3 tablespoons of milk gradually, while continuing to whisk.
• Pour everything into the saucepan of boiling milk and continue to heat and stir until thickened.
• Increase the heat to an average temperature 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 3 hours before consuming.
• Store in the refrigerator for up to 10 days.

COLA DE MONO (TAIL OF THE MONKEY)

Steps:

• Bring the milk, sugar and cinnamon to a boil.
• Dissolve the coffee in the hot milk mixture.
• Put in the fridge to cool.
• Once cold, add the aguardiente.
• Pour into capped bottles and return to the fridge.
• Serve very cold.
• This keeps in the fridge for 2 weeks.