In preparation for hosting my group of old friends from university, I wondered what to prepare to have a zero-stress day with these old fellas. That’s how the thought of an eggnog waffles come to mind.
Waffles with home prepared cinnamon whipped cream fits perfectly. An eggnog waffles that feels crispy and chewy at the same time.
Let me share this old trick from my former lover on making a supper fluffy egg waffles.
You will need the following to make 12 to 15 square waffles;
- All-Purpose Flour (2 cups)
- Baking Powder (4 Teaspoon)
- Brown Sugar (2 Tablespoon)
- Salt (1 Teaspoon)
- Eggnog (2 Cups)
- Vegetable Oil (6 Tablespoon)
- Separated Egg (2 Eggs)
- Nutmeg (¼ Teaspoon)
- Cinnamon (¾ Teaspoon)
- Bourbon (1 Tablespoon) – Optional
For the Cinnamon Syrup:
- Light Brown Sugar (1 Cup)
- Grounded Cinnamon (1 Teaspoon)
- Water (1 Cup)
- Corn Starch (2)
- Vanilla Extract
For the Whipped Cream:
- Cold Heavy Cream (1 Cup)
- Granulated Sugar (1 Tablespoon)
- Vanilla Extract (1 Teaspoon)
- Ground Cinnamon (¼ Teaspoon)
- Ground Nutmeg (¼ Teaspoon)
- Cinnamon Syrup
- Whipped Cream
- Butter Rum Maple Sauce
For the waffles:
You need to understand the manufacturer’s instructions on pre-heating your Waffle iron/Oven before use. The basic step is to heat the oven to 225°F, then place a large baking sheet in the preparation for the making of your delicious waffles.
Get a large bowl, whisk together the flour, baking powder, sugar, salt, nutmeg and cinnamon. Just set it aside.
In a medium sized bowl, whisk the eggnog, eggs and vanilla to make a froth. Stir in the butter slowly, then stir the mixture together with the flour to form a thick batter. You can also make the batter a day ahead and refrigerate. You are ready to cook, evenly stir the batter.
Arriving at an accurate amount of batter is a matter of practice and most importantly, the machine you are using. You want the Belgian-style round waffle, fill with ¾ batter. If you are going smaller, fill with a heaping 1/3 batter.
Cooking should be between 3 to 4 minutes to achieve a golden-brown result on all sides.
Using the pre-heated baking sheet, store until you’re ready to serve.
To make Whipped Cream
Inside the bowl of a stand mixer with whisk attachment, pour in the whole cream, granulated sugar, vanilla extract and cinnamon.
Power on the mixer, starting from low then move to high, then whip till it foams at the peak.
To make Cinnamon Syrup;
Using a small saucepan, fill in the cinnamon and light brown sugar and stir till it mix together.
The cornstarch should be dissolved into the water, then poured into the saucepan.
Place on medium heat and stir occasionally to bring to a simmer. Stir and allow it to cook for around 2-3 minutes, bring out a thick mixture.
Remove from heat, add the butter and vanilla extract, then stir until the butter is completely melted. Allow the syrup to cool down before usage. It can either be served warm or cold.
Nutritional Content and Benefit
- Calories 271
- Carbohydrate 46gm
- Fat 6.5gm
- Saturated Fat 3.5gm
- Sugar 17gm
- Fiber 5gm
- Protein 9gm
- Sodium 390gm
- Cholesterol 120mg
Food Origin and History
Under one name or the other, people have been enjoying the crispy and fluffy feel of eggnog. If you have an aunt like mine, she always hands us eggnog waffles to us on Christmas morning.
No doubt, there’s a relationship between eggnog waffles and Christmas mornings across the United States and Europe. Whether you are hosting visitors over the holidays, eggnog waffles recipe should be on the top of your yummy list.
This is a holiday-themed recipe for your own enjoyment. Just whip together the eggnog waffles recipe at any time of the year when your tongue deserves to be pampered. It always comes out satisfying and easy to make. When you have leftover waffles, just refrigerate and toast when you are ready for more.