Roasted Coffee, Orange and Chancaca Cola de Mono

Instructions

1. 1

   1. In a medium saucepan, heat the water until it gently boils. Remove from the heat, add the ground coffee, stir, and let it steep for 4 minutes. Strain the coffee and reserve the hot liquid.

2. 2

   2. In another saucepan, pour in the whole milk and add the grated chancaca, granulated sugar, orange peel, cinnamon stick, whole cloves, star anise, nutmeg, and fine salt.

3. 3

   3. Cook the milk mixture over medium heat, stirring often, until the chancaca and sugar fully dissolve and the mixture is very hot without coming to a strong boil. If using temperature control, keep it around 175-185°F / 80-85°C for 10 minutes to infuse the spices.

4. 4

   4. Remove the saucepan from the heat and add the strained coffee along with the vanilla extract. Stir well to combine.

5. 5

   5. Let it rest for 5 minutes, then strain the whole mixture to remove the orange peel, cinnamon, cloves, and star anise.

6. 6

   6. Let the liquid cool slightly until warm, ideally below 140°F / 60°C, to better preserve the aroma of the alcohol. Add the aguardiente and stir gently.

7. 7

   7. Cool the cola de mono at room temperature for a few minutes, transfer it to a bottle or pitcher, and refrigerate until thoroughly chilled.

8. 8

   8. Serve in small glasses or cups, stirring before serving to keep it even. Finish with an extra pinch of freshly grated nutmeg on top if desired.