Eggnog Waffles

These eggnog waffles are wonderful for Sunday breakfast or brunch. And if it makes you feel any better about enjoying the rich deliciousness of eggnog in these waffles, they are made with white whole wheat flour.

You can make a pile of these eggnog waffles and keep them warm in the oven to serve a crowd. You can also make them and freeze them, and then have homemade waffles ready for the toaster in the morning. And to spread out the anticipation even more, you can also make the batter up to a day in advance and keep it in the refrigerator.

The batter for these eggnog waffles can be used in both a Belgian style waffle maker or a standard waffle iron. I made these in a Belgian Waffle Maker that I purchased to make Liège Waffles. I like this particular waffle maker because the plates are removable for washing, which makes so much sense.

(Yes, I do have a kitchen equipment obsession... but it could be worse. At least I don't collect Corvettes, right?)

We had these eggnog waffles with whipped cream sprinkled with cinnamon and nutmeg sugar and garnished with blackberries. These waffles are also wonderful with warm cinnamon maple syrup, or even bourbon spiked maple syrup. Even better, make them with whipped cream and bourbon spiked syrup!

Even with the eggnog, these waffles are not overly sweet tasting, and the whole wheat flour adds the right amount of heartiness. This is a waffle recipe worth trying.

This month, the Fantastical Food Fight theme is recipes with eggnog. After this recipe, be sure to check out the rest of the recipes using eggnog.

P.S. For another fabulous recipe using eggnog, check out my glorious eggnog cheesecake and my egg nog muffins. 

Yield: 8 Belgian style waffles - 12 to 15 small square waffles

Eggnog Waffles

ingredients:

• 2 1/2 cups (10 2/3 ounces) white whole wheat flour, sifted through a mesh strainer
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 1/2 teaspoon ground nutmeg
• Pinch of ground cinnamon
• 2 cups eggnog
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted and slightly cooled
• Whipped cream and/or maple syrup for serving
• Cinnamon and nutmeg sugar for serving (optional)

instructions:

1. Preheat the oven to 225 degrees F, and place a sheet pan on the middle rack. Preheat your waffle iron. 
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, nutmeg, and cinnamon. 
3. In another bowl, mix the eggnog, eggs, and vanilla with a hand mixer or whisk until foamy. Slowly add the butter while mixing. 
4. Pour the eggnog mixture into the flour mixture and stir until you have a thick batter. If you are mixing the batter in advance, cover with plastic wrap, and refrigerate for up to a day). 
5. Pour the right amount of batter onto the waffle iron depending on the size you are using. For a Belgian waffle iron, about 3/4 cup, and for a square waffle iron, about 1/3 cup per square. 
6. Cook the waffles according to your waffle iron's instructions, about 5 minutes for a Belgian waffle iron, and 3 to 4 minutes for a square waffle iron. 
7. When the waffles are golden brown, transfer them to the oven in a single layer to keep warm. Repeat with the rest of the batter. Serve with whipped cream and/or maple syrup. 
8. To freeze the waffles, wrap them individually in plastic wrap and place them in a freezer bag. When ready to serve, reheat the waffles in the toaster or toaster oven. 

http://www.karenskitchenstories.com/2017/12/eggnog-waffles.html

Recipe adapted from The Kitchn

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