Bring the milk to the
boil with the sugar, vanilla sugar, cinnamon and cloves and simmer for
15 minutes. Allow the mixture to cool down a little and remove the cinnamon
and the cloves. Add the coffee and rum. Refrigerate a few hours before
serving.
Cola de mono means "monkey's tail". On the internet you can find stories
about the origin of this name - I am not sure whether they are true.
Cola de mono is served for Christmas (when it is summer in Chile) with
a slice of pan de Pascua.
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Bring the rhubarb to the boil with the
gingerroot and half a cup of water and simmer for 15 minutes.
Add the sugar and the preserved ginger and simmer 5 minutes more. Pour the jam in glass jars.
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