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Chilean Coffee Eggnog (Cola de Mono)

The classic Chilean drink for the holidays.

  • Total Time: 25 minutes
  • Yield: 8


  • 1 liter of milk
  • 300 ml of pisco or another brandy, in the USA (vodka)
  • 2 yolks
  • 3 cloves
  • 1 cinnamon stick about 6cm long
  • 3 tablespoons instant coffee (Nescafé Colombian)
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla


  1. In a medium saucepan, place the milk, cloves, and cinnamon.
    Milk with spices
  2. Heat on medium-high. Keep an eye on, because milk can boil and overflow easily.
  3. When milk is warm, take 1/2 cup, dissolve the coffee in it, return everything to the pot, and continue heating and stirring occasionally.
  4. In a medium bowl, beat the egg yolks with the sugar until combined well, a minute with a fork.
  5. Once the milk starts boiling, lower the heat to a minimum and get 1/2 cup of boiling milk and keep adding to the yolk mixture, always whisking, repeat with 2-3 1/2 cups of milk.
  6. Return everything to the pot and continue heating and stirring until thickened. Increase heat to medium—about 5 minutes.
  7. Cool and add vanilla and liqueur.
  8. Taste and adjust the sugar and liqueur to taste. Strain.
    Straining the cola de mono
  9. Bottle and kept refrigerated for up to 10-12 days. Serve cold.
    Chilean Cola de Mono
  • Author: Pilar Hernandez
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: drink
  • Method: Stove cooked
  • Cuisine: Chilean


  • Serving Size:
  • Calories: 220
  • Sugar: 14.9 g
  • Sodium: 60.6 mg
  • Fat: 5.5 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 16.3 g
  • Fiber: 0.4 g
  • Protein: 4.9 g
  • Cholesterol: 59 mg

Keywords: cola de mono, coffee punch, chilean cuisine