Cola De Mono Food

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.

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.