This morning I wanted to share a holiday breakfast idea with you – eggnog waffles. They are a great way to incorporate holiday flavors into the start of your day. As an extra bonus, there’s a shot of rum added to the batter. Have I sold you now?
Last year, I made gingerbread waffles, but I’d have to say these eggnog waffles have the slight edge on taste. They were light and crispy, like a traditional waffle, but really did hold the flavor of eggnog. Best of all, the recipe is easy! There is no folding in whipped egg whites like other recipes. The batter does need to sit for 30 minutes before using, but that is the prefect amount of time to get your bacon, sausage and whatever else ready.
You can top these with your favorite traditional waffle toppings (butter, syrup, powdered sugar, etc), but I think a cinnamon whipped cream would really be the icing on the cake!
Eggnog Waffles (makes 6 large waffles)
1 1/2 cups flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
4 tsp sugar
1 tsp nutmeg
1 tsp cinnamon
2 cups eggnog (homemade or store-bought and low-fat or full-fat)
2/3 cup canola oil or vegetable oil
2 Tbs spiced rum
In a medium bowl whisk together flour, cornstarch, baking powder, baking soda, sugar, nutmeg and cinnamon. Set aside.
In a large mixing bowl whisk together eggnog, oil, eggs and rum. Add dry ingredients into wet ingredients and whisk until just combined. Do not overmix. Let batter rest for 30 minutes. Cook waffles according to manufacturer’s instructions.
Recipe from Pink Parsley