Chilean “eggnog” (cola de mono)

This festive drink is laced with cinnamon, cloves and nutmeg. The alcohol component is pisco, a grape brandy, or aguardiente, a clear spirit that means “fire water”.

• serves

  6

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 110 g (½ cup) caster sugar
• 2 cinnamon quills, plus 4 extra, to serve
• 2 cloves
• 1 tsp grated nutmeg
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• ½ cup pisco (see Note) or aguardiente (see Note)
• 1 litre milk

Cooling time 30 minutes

Chilling time 30 minutes

Instructions

Combine sugar, cinnamon, cloves, nutmeg and 250ml water in a small saucepan over medium heat. Cook, stirring to dissolve sugar, for 8 minutes. Stir in coffee until dissolved. Set aside to cool completely.

Strain mixture, reserving cinnamon quills. Add vanilla and pisco. Pour milk into a jug and stir in alcohol mixture. Refrigerate until chilled. Pour into glasses and serve topped with a cinnamon quill.

Note

• Pisco is a grape brandy. Aguardiente, meaning “fire water”, is a clear spirit. Both are available from selected bottle shops.

Photography by Chris Chen

As seen in Feast magazine, Dec/Jan 2013, Issue 27. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.