Recipe Chilean Monkey Tail Punch (Cola de Mono)

Chilean Monkey Tail Punch (Cola de Mono)

Will you be entertaining house guests soon? Why not serve up this traditional, cozy and delicious drink from Chile? Not only will your guests love it, but the name itself will also intrigue everyone to take a sip. Chilean Monkey Tail Punch (Cola de Mono) is a spiked punch made with coffee, milk, vanilla, and spices. Traditionally, this punch is served cold, but it can also be served warm. Go ahead and whip up a batch. Rumor has it that your company may feel like swinging from the chandelier after having a drink.

This is a Door County Coffee. It was made in the kitchens of the Door County Coffee Cafe.


Featured ingredient: White Christmas Coffee

• 4 cups 2 % milk (or almond) unsweetened
• 1 cup sugar
• 4 cinnamon sticks
• 2 whole cloves
• 1 star anise (optional)
• 2 cups Medium Roast Vanilla Flavored coffee brewed strong
• 2 cups pisco or aguardiente


1.  Add the milk, sugar-cinnamon sticks, cloves, and star anise to a medium-sized saucepan. Heat on med/low until sugar is dissolved, stirring every few minutes. (approx. 10 mins)
2.  Add the coffee and simmer for an additional 20 mins. Turn off the burner and let cool.
3.  Stir in the Pisco and transfer to a container. Cover and refrigerate until ready to use.
4.  Serve in individual glasses with ice. Top with whipped cream and a dusting of espresso powder.

*Make ahead of time and store in the refrigerator for up to 5 days.
*You can find Pisco at a specialty wine shop.
Other options: Sake, Grappa, Brandy, vodka, etc.