Perfect homemade monkey tail (5 keys)

Welcome to Paulina Kitchen! Today we are going to talk about the monkey tail. Although the name sounds like a zoological mischief or a laboratory cocktail, we are actually talking about a Typical alcoholic drink of Chileideal for parties.

In this note we will tell everything you have to know about the recipe monkey tailalso known with love as colon. This Chilean drink looks like Christmas coffee liquor, grandmother desktop with secrets and an alcoholic base that makes the Christmas tree dance.

Let’s see How to make a monkey At home, what wears, how it is preserved, if it can be done MONEO WITHOUT ALCOHOLof course, share The traditional recipe so that you can also show off and surprise in the next toast.

On the monkey tail

The monkey tail It is one Chilean alcoholic beverage made with milk, coffee, sugar, spices and brandy or pisco. It is a classic in the Christmas celebrations of the neighboring country and takes it very cold. In essence, it is a kind of “Eggnog” without egg (egg punch) and with more rock and roll.

The coffee of MONO COLE TRACK It must be intense, and can be in grain (infused with milk), instant or strong and added prepared. The essential spices are: cinnamon in the branch, smell nail and a touch of nutmeg freshly grated.

The curious origin of the Chilean monkey tail

Has an urban legend that this drink He was born at the beginning of the 20th century in Chileduring a social meeting where former president Pedro Montt was present. In one of those parties, Montt wanted to go early but they had hidden the Colt (Yes, another context, another era).

While the weapon was still lost (surely well stored by a joker), someone from the party improvised a hot drink with coffee, milk, spices and brandy to keep the guests entertaining. The drink was baptized as “Colt of Montt”in honor of the president and his famous lost gun.

But since Chilean is creative for stories and skilled for nicknames, the name became “Mono tail”that sounded more sympathetic and less warlike. So the drink has nothing to do with monkeys, or with its queues, or with zoos. It is a drink with a rare name but with memorable flavor.

What’s special monkey tail

• It is creamy but not cloying.
• It has an aroma that reminds you of Christmas cuisine for the contribution of the spices.
• It takes it very cold, and its flavor is better if it is allowed to stand.
• It can be saved up to 3 or 4 days in the refrigerator in a well closed bottle. Remember to stir before serving.
• It can be made of a monkey without alcohol: omitting the liquor and with a soft coffee, so that the boys can also provide.
• He MONO COLE TRACK It is well accompanying sweets such as Tiramisu, Brownies, sweet bread and English Buddine. Also ginger cookies, chocolate truffles or a good nut cake.

7 key elements of the mono tail recipe

1. Alcohol base: You can carry schnapps o Chilean pisco. In general, brandy is used for its most neutral flavor. The Pisco, on the other hand, adds a very interesting aromatic touch.
2. Leche: whole, nothing skim or light versions, because the grace of the monkey tail is that creamy texture. Some even mix it with a splash of cream.
3. Café: fundamental. It can be in grain, instantaneous, or made in Italian coffee maker. Ideally, it is a loaded coffee, to balance sweetness.
4. Spices: Yes or yes cinnamon, smell nail And a touch of nutmeg. The aroma that comes out while infusing everything is liquid poetry.
5. Sugar: To taste, but it is not convenient to pass. It has to be sweet, but not a syrup.
6. Repose: the Chilean monkey tail He earns a lot of flavor if he lets rest at least 12 hours in the refrigerator.
7. Service: Always cold. Nothing to heat this, because it loses grace. Short glass, ice (optional) and to provide.

Final suggestions for an unforgettable monkey tail

1. To use whole and good quality milk: The texture matters.
2. Infuse spices With milk before adding alcohol.
3. Literatetesting: each palate is a world.
4. Do not boil the milkjust heat it until it infuses well.
5. Se is one instant coffeethat is of good quality.
6. We insist: Let the drink stand before serving itthe taste is enhanced.
7. Add alcohol once the mixture is cold so that it does not evaporate.
   Serve with a little nut -sprinkled nutmeg on … is fine and aromatic.
8. Consume preferably within 5 to 7 days.

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Monkey tail recipe

Yield: 6 to 8 portions

Preparation time: 15 minutes + cooled

Ingredients

• 1 liter of whole milk
• 2 tablespoons of instant coffee or 1 cup of fuerted coffee prepared
• 200 ml of Chilean brandy or pisco
• 120 g of sugar (adjust to taste)
• 1 branch of cinnamon
• 3 smell nails
• 1 pinch of grated nutmeg
• 1 teaspoon vanilla essence (optional)

How to make monkey queue step by step

1. In a large pot, heat the milk with cinnamon, smell nails and nutmeg.
2. When it is hot (without boiling), add the sugar and stir until it dissolves.
3. Add instant coffee or strong coffee already prepared. Mix well.
4. Remove from heat and let cool completely at room temperature.
5. Once cold, strain to eliminate spices.
6. Incorporate the brandy or pisco and vanilla, if desired. Mix well.
7. Embotellar and let stand in the refrigerator at least 12 hours before serving.
8. Serve very cold, alone or with ice, in small glasses.