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 beverage of Chile , ideal for parties.
In this note we are going to tell everything that needs to be known about the recipe monkey tail , also known with love as a colleague . This Chilean drink looks like Christmas coffee liquor, grandmother desktop with secrets and an alcoholic base that makes the Christmas tree dance.
We are going to see how to make a monkey queue at home, what it wears, how it is preserved, if you can make a line of no alcohol , and of course, share the traditional recipe so that you can also show off and surprise in the next toast.
Content table
On the monkey tail
The monkey tail is a 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 cafe of the mono tail drink must be intense, and can be in grain (infused with milk), instantaneous or strong and added prepared. The essential spices are: freshly grated nutmeg
The curious origin of the Chilean monkey tail
An urban legend has that this drink was born at the beginning of the 20th century in Chile , during 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 Revolver 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 de 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 "monkey tail" , which sounded more nice 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.
- The monkey tail drink is well accompanying sweets such as Tiramisú , Brownies , sweet bread and English Buddine. Also ginger cookies , chocolate truffles or a good nut cake .
7 key elements of the mono tail recipe
- Base alcohol : It can carry brandy or pisco . In general, brandy is used for its most neutral flavor. The Pisco, on the other hand, adds a very interesting aromatic touch.
- Milk : whole, nothing skim or light versions, because the grace of the monkey's tail is that creamy texture . Some even mix it with a splash of cream.
- Coffee : fundamental. It can be in grain, instantaneous, or made in Italian coffee maker. Ideally, it is a loaded coffee, to balance sweetness.
- Species : Yes or yes it carries cinnamon , smell nail and a touch of nutmeg . The aroma that comes out while infusing everything is liquid poetry.
- Sugar : To taste, but it is not convenient to pass. It has to be sweet, but not a syrup.
- Rest : The Chilean monkey tail earns a lot of flavor if you allow you to rest at least 12 hours in the refrigerator.
- 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
- Using whole and good quality milk : texture matters.
- Infuse spices with milk before adding alcohol.
- Little by little , testing: each palate is a world.
- Do not boil the milk , just heat it until it infuses well.
- instant coffee is used , that is of good quality.
- We insist: let the drink rest before serving it , the taste is enhanced.
- Add the alcohol once the mixture is cold so that it does not evaporate.
Serve with a little nut -sprinkled nutmeg on ... is fine and aromatic. - Consume preferably within 5 to 7 days.
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Monkey tail recipe
Yields: 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 cinnamon branch
- 3 smell nails
- 1 pinch of grated nutmeg
- 1 teaspoon vanilla essence (optional)
How to make monkey queue step by step
- In a large pot, heat the milk with cinnamon, smell nails and nutmeg.
- When it is hot (without boiling), add the sugar and stir until it dissolves.
- Add instant coffee or strong coffee already prepared. Mix well.
- Remove from heat and let cool completely at room temperature.
- Once cold, strain to eliminate spices.
- Incorporate the brandy or pisco and vanilla, if desired. Mix well.
- Embotellar and let stand in the refrigerator at least 12 hours before serving.
- Serve very cold, alone or with ice, in small glasses.
