Chilean Monkey Tail Punch
Total TimePrep: 5 min. Cook: 10 min. + chilling
- 4 cups 2% milk
- 1 cup sugar
- 3 cinnamon sticks (3 inches)
- 3 whole cloves
- 2 cups strong brewed coffee
- 1-1/2 cups pisco, aguardiente, grappa or brandy
- 2 teaspoons vanilla extract
- In a large saucepan, combine milk, sugar, cinnamon and cloves. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat and cool to room temperature.
- Strain into a large pitcher, discarding spices. Stir in coffee, pisco and vanilla. Cover and refrigerate until chilled. Serve over ice.
Nutrition Facts1/2 cup: 129 calories, 1g fat (1g saturated fat), 5mg cholesterol, 29mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 2g protein.
Feb 22, 2020
The recipe as printed was a little too sweet for my taste. In my "preferred" version, I used 5 cinnamon sticks and 6 whole cloves. It simmered for 15 minutes before being put in the refrigerator to cool with the spices remaining in the liquid. When it had cooled (almost chilled), I removed the cinnamon and cloves and added the vanilla, coffee (I used double brewed coffee), and a 750ml bottle of brandy. This was then transferred to an empty gallon milk jug, and added additional milk to make a full gallon. I made a gallon for a Christmas family get together, and it disappeared in no time. This might sound a little strong to some, but the brandy is well hidden in the slightly sweet concoction.