Rosario's Rumpope (Ecuadorian Holiday Eggnog)

4 servings
  • 8 eggs
  • 1 can of condensed milk
  • 3 to 4 canned peach halves or 8 to 10 canned peach slivers
  • 1 teaspoon of vanilla extract
  • Two 8-oz. cups of rum (optional)
  • Cinnamon powder (or cinnamon stick for garnish)
  • Whip eggs in blender for 3 to 4 minutes. Add condensed milk, canned peach halves, vanilla extract and blend thoroughly. Slowly add rum as the ingredients are blending (you can increase or decrease quantity as per your taste). For a non-alcoholic eggnog: Don't add the rum. Sprinkle Cinnamon around the top or add cinnamon stick for garnish.

No holiday is complete without this traditional Ecuadorian family recipe for eggnog. Rumpope, pronounced "rom-poe-pay," is great with or without spirits. Truly one of the most delicious and popular holiday drinks I've ever had or served.

For larger parties make several pitchers (keep refrigerated) and serve in a large punch bowl surrounded by Ice to keep it fresh and cool throughout the evening.

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