Rompope Rosario (Ecuadorian Holiday Eggnog)
Votes: 1
Time:
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Try this traditional Ecuadorian drink, a staple at celebrations across South America. It's similar in flavor and texture to eggnog. It's made with condensed milk and eggs. It's equally delicious with or without alcohol, so add rum to the finished mixture to suit your taste. Rompope can be made in several pitchers and served chilled to a large crowd.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 eggs
- 1 can of condensed milk
- 3-4 canned peach halves or 8-10 canned peach slices
- 1 tsp vanilla extract
- 2 tbsp. 240 ml rum (optional)
- Ground cinnamon (or cinnamon sticks for garnish)
We recommend
Recipes with similar ingredients: eggs, condensed milk, peaches, vanilla extract, rum, cinnamon
Cooking the dish according to the recipe:
- Beat the eggs in a blender for 3-4 minutes. Add the condensed milk, canned peach halves, and vanilla extract and mix thoroughly. Slowly pour in the rum, mixing all the ingredients together (you can increase or decrease the amount of rum to suit your taste).
- Non-alcoholic eggnog: Do not add rum. Sprinkle with ground cinnamon or garnish with a cinnamon stick.
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