Shake Up Your Weekend with the Chilean Monkey Tail Punch

Hello, coffee enthusiasts and cocktail aficionados! As we welcome the warm summer days, I'm excited to introduce you to a unique, refreshing drink that will surely become your new favourite - the Chilean Monkey Tail Punch, or as it's locally known, 'Cola de Mono'.

This chilled delight perfectly marries the bold flavours of strong brewed coffee with the sweetness of sugar, the warmth of spices, and your choice of pisco, aguardiente, grappa, or brandy. It results in a sweet, creamy, and caffeinated treat that will make your summer days even more enjoyable.

Now, you may be wondering about the quirky name, and rightly so. The Monkey Tail Punch has a fun little history tied to it. The more accepted theory is related to President Pedro Montt of Chile, who was also nicknamed 'El Mono Montt', or Monkey Montt. The story goes that during an evening party, Montt was preparing to leave and asked for his revolver, a Colt. However, he was convinced to stay and continue with the festivities. After all the wine was drunk and the guests were still thirsty, a mix of milk, coffee, aguardiente, and sugar was made. This drink gained popularity over time and was initially dubbed "Colt de Montt", which eventually morphed into "Cola de Mono" and later "Colemono". It's a fun tale that adds even more character to this delightful drink!

As we head into the weekend, there's nothing quite like shaking off the work week with a refreshing drink in hand. Whether you're planning a quiet night in or a small gathering with friends, the Monkey Tail Punch is an excellent choice. It's a conversation starter, a palate pleaser, and most importantly, it's incredibly easy to make.

Monkey Tail Punch


  • 240 ml Semi skimmed Milk
  • 50g Sugar
  • 1 Cinnamon Stick
  • 1 Whole Clove
  • 120ml Strong Brewed Coffee
  • 90ml Pisco, Aguardiente, Grappa or Brandy
  • 1/2 teaspoon Vanilla Extract


  1. In a large saucepan, combine milk, sugar, cinnamon, and clove. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat and cool to room temperature.
  2. Strain into a large pitcher, discarding spices. Stir in coffee, pisco (or other spirit), and vanilla. Cover and refrigerate until chilled.
  3. Serve over ice.

Here's to a fantastic Friday and an even better weekend. Cheers! 🐼🍹

Written by Grumpy Panda

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