Post by Alison Hein.
From Thanksgiving to January, you will often find me enjoying an eggnog latte at Starbucks, or sipping from the festive cartons I purchase at Trader Joe’s. It’s also the time of year I like to concoct wintry, indulgent breakfast recipes. So, I’m thinking frothy, yellow eggnog, I’m thinking thick, buttery waffles, and voila! Eggnog waffles!
Egg-rich and with a hint of nutmeg, these waffles are rich and sturdy enough to support the sweet, strong and syrupy brandied fruit. I like to use a colorful fruit mixture (strawberries, mangoes, kiwi and blueberries), but simple berries, hardy apples or even bananas also work well here. By all means, feel free to substitute apple or grape juice and omit the sugar for a non-alcoholic version.
Impress your friends and family by adding Eggnog Waffles to your elegant brunch table, or simply snuggle up with a loved one and indulge in a wintry, waffley breakfast in bed.
2 cups flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon nutmeg
1½ cups eggnog
1 teaspoon vanilla
¼ cup vegetable oil, or butter, melted and slightly cooled
½ cup sour cream
Brandied fruit (recipe below)
Combine flour, sugar, baking powder, salt and nutmeg in large bowl. In separate bowl, add eggnog, eggs and vanilla and beat until frothy. Pour oil or melted butter into liquid mixture and stir well. Using a wooden spoon, whisk, or hand mixer, gradually add liquid mixture to dry ingredients until batter is smooth. Stir in sour cream.
Spray waffle iron with cooking spray and heat to high. Pour ½ cup to ¾ cup batter into center of iron, making sure you have enough batter to evenly spread across the surface of your waffle iron. Cook until golden brown and crisp and waffle pulls away easily from iron, about 5 minutes. Serve warm with brandied fruit.
Makes 4 to 5 waffles.
2 cups mixed fruit, chopped or sliced into bite-size pieces
¼ cup brandy
1 tablespoon sugar
Mix all ingredients together and let rest for at least two hours, or better, overnight.