Rosario's Rumpope (Ecuadorian Holiday Eggnog)

• 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)

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

eggs, condensed milk, peach, vanilla, rum, cinnamon powder

Taken from www.foodnetwork.com/recipes/rosarios-rumpope-ecuadorian-holiday-eggnog-recipe.html (may not work)