Club Chileno de Chicago

Ingredientes:

1 tarro de leche condensada,
1 trocito de palo de vainilla,
3 o 4 clavos de olor,
3 cucharaditas colmadas de Nescafé,
1 tasa de pisco chileno (o otra bebida alcohólica).

Método:
Mezcle la leche condensada con 2 1/2 tarros de agua, agregue la vainilla, el clavo de olor y hágala hervir unos 3 o 4 minutos. Retire del calor, cuélela y agregue el nescafé previamente disuelto en muy poca cantidad de agua caliente, mezcle y deje enfriar. Añada el pisco y sirva bien frío.

Nota: Si desea, añádale 2 o 3 yemas batidas una vez que retire la leche del fuego, batiendo enérgicamente.

Monkey’s Tail
Condensed milk and coffee sounds sweet and simple, but add poweful Chilean Pisco and this traditional Chilean drink will have you acting like a monkey.

INGREDIENTS:
1/2 gallon whole milk
3 tbsp. sugar
1 tbsp. instant coffee or more
6 cloves
2 cinnamon sticks
1/2 vanilla bean*
1/2 lemon rind
1/2 orange rind
1/2 bottle Chilean pisco

*If you would prefer to use vanilla extract, the ratio is 1 teaspoon of extract for every two inches of bean. In this recipe, two teaspoons of extract is probably appropriate.

DIRECTIONS:
Over medium heat, bring to gentle boil the milk, sugar, cloves, vanilla, cinnamon, and citrus peels. Dissolve instant coffee in a small amount of warm milk and add. Stir to mix, cover, and remove from heat. Strain into serving bowl. Add pisco slowly while continuing to stir with a wooden spoon. Chill thoroughly in a glass pitcher. Refrigerate any unused portions.