Best 2 Rosarios Rumpope Ecuadorian Holiday Eggnog Recipes
In Ecuador, the holiday season is incomplete without a glass of Rosarios Rumpope, a traditional eggnog-like drink. This creamy, flavorful beverage is made with fresh eggs, milk, sugar, vanilla, cinnamon, and a generous amount of rum, giving it a unique and delightful taste. It is often served chilled or at room temperature, and can be garnished with a sprinkle of ground cinnamon or nutmeg. In this article, we will provide you with not only the classic Rosarios Rumpope recipe, but also variations such as the Vegan Rosarios Rumpope, made with plant-based milk and egg alternatives, and the Chocolate Rosarios Rumpope, which incorporates rich cocoa powder for a decadent twist. Additionally, we will share a recipe for Rosquitas, a popular Ecuadorian cookie often served alongside Rosarios Rumpope, making it the perfect pairing for your holiday gatherings.
Let's cook with our recipes!
HOLIDAY EGGNOG
Steps:
- For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat. Toast the spices until aromatic, 3 to 5 minutes. Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt. Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours. Strain the cider through a fine sieve or cheesecloth; discard the solids. (The cider can be made in advance and reheated prior to serving.)
- For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls. Whip the yolks with the nutmeg, cinnamon, rum and salt. Gradually add 1/4 cup of the sugar. Mix until the texture is silky and the sugar is fully incorporated. Set aside.
- Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar. Whip until stiff peaks form.
- Gently fold the egg white mixture into the yolk mixture. This batter has a lifespan of about one evening. Be sure to use fresh eggs as these will be served in a raw state.
- To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug. Garnish with grated nutmeg.
ROSIE'S EGGS MEXICANA-CHILE CASSEROLE
This is great for a weekend breakfast or brunch.If you want to spice it up a bit try adding jalapeño jack cheese. Recipe courtesy of The Gosby House Inn.
Provided by cookiedog
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the eggs, butter, flour, and baking powder. Mix well.
- Stir in cheeses and chilies. Pour into well-greased quiche pan.
- Bake in a 400°F oven for 10 minutes.
- Slice a tomato and place on top. Return to oven.
- Reduce temperature to 350°F, bake another 20 minutes.
- Serve with sour cream and salsa.
Tips:
- Using fresh eggs is essential for the best flavor and texture of the rumpope.
- Ensure all ingredients are at room temperature before starting the recipe.
- Gradually incorporate the rum into the egg mixture to prevent curdling.
- If you don't have a blender, you can whisk the ingredients together in a large bowl.
- Strain the rumpope through a fine-mesh sieve to remove any solids.
- Let the rumpope rest in the refrigerator for at least 24 hours before serving to allow the flavors to meld.
- Garnish the rumpope with ground cinnamon or grated nutmeg before serving.
Conclusion:
Rosarito's Rumpope is a delicious and festive Ecuadorian holiday drink that is easy to make at home. With its rich, creamy texture and boozy flavor, this traditional eggnog is sure to be a hit at any gathering. So, gather your ingredients, put on some holiday music, and let's get cooking!
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