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Chilean Monkey Tail Punch

Stories vary surrounding the origins of this punch's unique name. Some say it was initially served in a bottle depicting a monkey with a long tail, but others suggest it was named after a funny incident with a Chilean president in the early 1900s. Whatever the origin, coffee and spirits will make this sweet chilled drink warm you right up this Christmas. It also goes by "cola de mono." —Taste of Home Test Kitchen
  • Total Time
    Prep: 5 min. Cook: 10 min. + chilling
  • Makes
    16 servings

Ingredients

  • 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

Directions

  • 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 Facts
1/2 cup: 129 calories, 1g fat (1g saturated fat), 5mg cholesterol, 29mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 2g protein.

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Reviews

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Average Rating:
  • nnedaj
    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.