COLA DE MONO ENGLISH

COLA DE MONO

INGREDIENTS

1 gallon milk

3 cups sugar

6 cinnamon sticks

12 cloves

¼ tsp. ground nutmeg

8 full tbsp. instant coffee

1 lt. aguardiente, pisco or Vodka

¼ qt. Gold Rum Bacardi

3 tsp. vanilla extract

METHOD

In a large pot pour in the milk, cinnamon, cloves, nutmeg and sugar. Cook the milk with the ingredients. Heat the milk and mix often, so the milk does not burn at bottom. Once the milk is ready to boil turn off the heat (212° F) and add the coffee mixing well. Let cool off and strain it. Pour in the aguardiente and vanilla extract. Refrigerate and serve very cold.

PEACH AND MANGO PONCHE

INGREDIENTS

3 cups Carlos Rossi Cabernet  Sabignon

1¼ qt. Carlos Rossi Rhine wine

1 cup Bacardi Rum

1 qt. mango nectar

2 mangos made puree

3 peaches peeled and diced

4 tbsp.  granulated sugar

Mix all ingredients together. Serve cold.

COQUITO PUERTORICAN

RECIPE= 1¼ L COQUITO PUERTORICAN

INGREDIENTS

½ bottle (375 ml) of Ron Bacardi Gold

1 can of coconut milk, 400 ml (13.5 FL oz.)

1 can of cream of coco, 425 g (15 oz.)

1 can of condensed milk, 396 g (14 oz.)

1 can of evaporated milk, 354 ml (12 FL oz.)

Cinnamon powder

Cinnamon sticks

PREPARATION

In a blender mix well at high speed the coconut milk, cream of coco, condensed milk and evaporated milk. Then mix it with the Ron.

Put the mix in bottles and refrigerate it.

Shake bottle well before serving.

Serve in small glasses decorated with cinnamon sticks and cinnamon powder.