Cola de Mono: Chilean Winter Holiday Chilled Coffee Drink
Pantry Recipe
Cola de Mono: Chilean Winter Holiday Coffee Drink
Cola de Mono is a Chilean chilled winter coffee holiday drink often served with pastry (it’s summer in Chile). This updated single serving version is made with milk, coffee, and simple syrup that has been infused with Tadin’s Canelita Tea, a cinnamon stick, orange peel, and star anise.
Cola de Mono is traditionally made with heated milk and sugar. This recipe skips that step. The left over syrup is delicious when poured over fresh fruit or pancakes or mixed with seltzer or a cocktail. It’s also a beautiful holiday hostess gift.
Feel free to skip the pisco in this drink if you’re avoiding alcohol. This recipe is perfect to double, triple, or quadruple and serve chilled in a pitcher for parties. It’s the perfect drink for brunch served with pastry or a rum soaked cake like I used to sneak when I was a child.
If you make this or have any questions, send me a DM on Instagram at @chefcarlacontreras
Eat Well,
xo Chef Carla
PS: Are you a tea lover? I can’t wait for you to download my new Ebook, Refill Your Taza (Cup) I drink tea all day long and working as a recipe developer and food stylist for Tadin Tea & Herb Co. is a dream! Inside the Ebook you'll find drinks, smoothies and sweet treats to enjoy.
Cola de Mono:
Serves 1
Ingredients for Cola de Mono
1–2 Tbsp. Cinnamon Orange Syrup (see recipe below)
1/2 cup ice
1/2 cup milk of choice
1 cup chilled brewed coffee
1 shot pisco (optional)
1 orange peel strip (aim for two inches long and one inch wide), garnish
Cinnamon stick, garnish
Ingredients for Cinnamon Orange Syrup
1 cup cane sugar
1 water cup
2 Tadin Canelita tea bags, opened
1 Tadin cinnamon stick
1 Tadin whole star anise
1 orange peel (aim for a strip that’s one inch wide and two inches long)
1/16 tsp. salt
Instructions for Cola Mono:
Add the ice, syrup, milk, coffee, and pisco and stir. Garnish with an orange peel and cinnamon stick.
Instructions for Cinnamon Orange Syrup:
- Heat the sugar, water, and salt in a small saucepan on medium-high heat until small bubbles appear (about three minutes).
- Add the tea bags, cinnamon stick, star anise, orange peel, and salt to a heatproof jar, pour the syrup over the ingredients, and let steep for one hour or overnight.
- Store cooled jar in the fridge for up to two weeks.
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Feliz Latinè Heritage Month! It’s celebrated September 15th through October 15th. I am a proud Latinè, my father is from Chile. I am excited to share my heritage through a paid partnership with Pinterest this month. One of the deepest ways I’ve connected with my Latinè heritage is by drinking ceremonial cacao daily. It’s a plant medicine that has been drunk for thousands of years by the Olmecs, the Mayans, the Toltecs, the Aztecs, the Incas, and other cultures. It’s known as a heart opener and it’s cracked mine wide open to opportunities and the potential of my life.