Rompope Rosario (Ecuadorian Holiday Eggnog)

Ingredients:

• 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)

Preparation:

1. 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).
2. Non-alcoholic eggnog: Do not add rum. Sprinkle with ground cinnamon or garnish with a cinnamon stick.