This unusual and traditional Chilean Christmas drink is a favourite right across the country. Although there are now different versions, the simplest and most common recipe combines milk, coffee and aguardiente (fire water). The literal translation of the drink is ‘monkey’s tail’. There are few theories about its name, one of them is linked to the former president Pedro Montt and another theory is that it’s delicious taste will have you swinging like a real monkey.
Serving: 2 litres
Time: 25 minutes
Ingredients
5 cloves, whole
1 nutmeg, grated
2 cinnamon sticks
½ cup of water
3 tbs instant coffee
2000 ml milk
12 tbs sugar
250 ml aguardiente
Method
Place the cloves, nutmeg, the cinnamon sticks and water together in a pot, bring to the boil and then simmer for 10 minutes with the lid on top. Add half of the coffee in the hot water with the spices, half of the milk and the sugar, stir until the sugar and coffee are dissolved. In a separate container mix the remaining coffee with the cold milk, once the coffee is dissolved add to the main mixture together with the aguaardiente and stir for a couple of minutes. Remove the cinnamon and cloves, put the drink into a bottle and store in the fridge.
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