Christmas in Chile

Chilean Christmas has two essential elements that exist nowhere else: Cola de Mono and Pan de Pascua. The first is a cold cocktail of milk, coffee, aguardiente, and cinnamon, served in the summer heat of December. The second is a dense, nutty Christmas bread that every Chilean household stocks for the season. Together, they define a Christmas that is unmistakably Chilean, even as the broader framework of Nochebuena, Midnight Mass, and Viejo Pascuero follows the Latin American template.

Cola de Mono: Chile's Christmas Cocktail

The name means 'monkey's tail,' and nobody agrees on why. What everyone agrees on is that Cola de Mono is essential. The drink combines cold milk, instant coffee (purists use brewed), aguardiente or pisco, sugar, and cinnamon. It is served chilled on Christmas Eve, alongside Pan de Pascua for dunking. Commercial versions exist, but homemade is preferred.

Nochebuena

Christmas Eve dinner in Chile is the main event. Turkey is the most popular main course, though asado (barbecue) is common in the south. Coastal families serve seafood, including locos (abalone), machas (razor clams), and congrio (conger eel). The meal starts late and extends past midnight, when Viejo Pascuero has left gifts under the tree.

Frequently Asked Questions