I'm in full-on holiday mode now, which means I'm giving Christmas-y makeovers to some of my favorite recipes. I have another peppermint and chocolate combination coming at you next week, but I thought I'd share these waffles first - weekends are made for indulgent breakfasts, after all.
Though I've never blogged them before, my go-to recipe for waffles is the Waffles of Insane Greatness. I've made them a million different ways too - plain, chocolate chip (Joey's favorite), blueberry (my favorite), strawberry, gingerbread, pumpkin, chocolate... but these eggnog waffles reign supreme right now.
To be honest, I used to hate eggnog. As a child, I thought it tasted weird, thick, and yucky. Now, while it may not be my number one drink of choice, I enjoy a small glass here and there throughout December. And I love eggnog-flavored treats.
To make these waffles, I just took the standard base recipe and replaced the milk with eggnog, added some nutmeg and cinnamon, and spiked the batter with some bourbon. I served these with maple syrup, some freshly whipped cream, and a sprinkling of nutmeg. The result was a wonderfully festive waffle. I froze the ones we didn't eat, so we have another festive breakfast waiting for us this weekend.
And as an aside, does anyone have a waffle iron they love and would recommend? Mine is not the best, and it's on it's last leg!
adapted from the Waffles of Insane Greatness, via Annie's Eats
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp sugar
- 1/2 tsp nutmeg (preferably freshly grated)
- 1/2 tsp cinnamon
- 1 cup eggnog (low-fat is fine)
- 1/3 cup canola oil
- 1 egg
- 1 Tbs bourbon or dark rum
Allow the batter to sit for 30 minutes. Preheat the waffle iron and cook the waffles according to the manufacturer's instructions. Serve immediately with maple syrup, whipped cream, and nutmeg.