The thing that I love the most about living in a progressive part of the US is the wide exposure to world cultures. The US is in fact, “The Melting Pot” and the beautiful collection of people and cultures here is certainly one to celebrate. Due to the diversity of immigrants that built this great country, we are exposed to different religions, languages, customs, dress, and food. Along with that exposure, comes dialogue (at least it should). And the favorable side effect of dialogue is increased education and tolerance. Those persons who have lived in these culturally diverse areas, I think, often times take for granted the wide varieties of food and cultural exposure and the benefits that these offer. And those who don’t, don’t know what they’re missing. It’s not until after you visit other parts of the world, or even this country that you realize not every neighborhood has six or seven different types of cuisine at their fingertips. And it’s not until you see the way other groups of people function, that you realize there’s more than one way of doing things.
Where previous generations may have viewed certain foods, practices or languages as “weird”, newer generations are growing up and seeing them as “normal.” In my youth, Mexican, Italian and Chinese were the extent of ethnic cuisine available. My children are so blessed to be exposed to not only these but Indian, Pakistani, Afghani, Japanese, Vietnamese, Tai, Korean, African, El Salvadoran, Peruvian, Brazilian, French, Cuban … and of course… Chilean cuisine. And there’s still more for them to explore! They will grow up not only with a more expanded pallet, but with a greater knowledge of the way other people live and cook and view the world.
Food, I believe, is the greatest uniter, and sometimes just walking into a new restaurant opens the door for tolerance and acceptance. And what better time to try new restaurants and eat new food than in the cold, lonely days of winter? When frigid winds are whipping around you and the days are still short, warm havens of worldly foods are waiting to offer you refuge from the cold. If you’re afraid that you won’t like it, go for lunch, it’s usually cheaper. Talk to coworkers and classmates who come from countries that are different from yours and ask them where they go to eat and for suggestions on what to order. Nine times out of ten, I think you’ll enjoy it … and if you don’t, well even your Mom made things you didn’t like and at least you can still applaud yourself for “trying something new”.
So, in the spirit of a new, ethnic food/drink experience that is easy to enjoy and pairs perfectly with the winter months, I share with you “Cola de Mono”… a Chilean beverage that’s name translates to “Monkey Tail”. And I assure you, you won’t be disappointed by trying this one!
Although Cola de Mono is traditionally a holiday drink in Chile, I find it a wonderful option for any winter evening. Made with milk, it is heavy enough to be best appreciated alone or after dinner as a replacement for dessert. Spiked with potent alcohol, it’s not a drink for light-weights, and yet, the sugars and spices that are infused in it make it easy to drink and full of delicious, wintery flavor.
Cola de Mono
Ingredients for one batch:
- 1 whole nutmeg
- 7 whole cloves
- 3 whole cinnamon sticks
- 1 gallon of milk
- 4 TBS instant coffee
- 1 cup sugar
- 12 oz of alcohol (ideally Pisco- a Chilean alcohol but because it can be hard to find in the US, you could also substitute vodka, white rum or … if you’re brave, like our family … Everclear works just fine too! š … whatever suites your fancy!
In a small saucepan, bring 1 1/2 cups of water with whole spices to a boil. Reduce heat and let simmer about 15-20 minutes until water has reduced to about 1 cup. Meanwhile, in a large pot, heat the gallon of milk, sugar and coffee in one-fourth segments-adding 1/4 gallon of milk, 1 TBS instant coffee and 1/4 cup sugar at a time, stirring in between each segment. Do not allow the milk mixture to boil! Once all the milk, sugar and coffee has been heated and combined, add the spiced water mixture and simmer an additional 5-10 minutes. Remove from heat. When the warm milk mixture stops steaming, add approximately 12 ounces of alcohol and a few drops of vanilla extract. Stir and chill. Serve cold (no ice). I like to leave the whole spices in the bottom of the chilled mixture for further spice infusion.
Like every cultural staple, every house, every person, tweaks the recipe just a bit to suit their tastes. You’ll be hard pressed to find any two recipes of Cola de Mono listed exactly the same. So feel free to add more coffee, less alcohol, more spices, less sugar … whatever makes the recipe work for you. But the one feature that you’ll consistently find, is that the recipe will never be listed as “one serving”. The “must” with Cola de Mono is that it be made in large batches to be shared and enjoyed with loved ones, sipped slow with good conversation.
