Saturday, December 17, 2011

Eggnog Waffles

These were very good.  I made these for breakfast on my husband's birthday.  I doubled the recipe, but did not double the oil.  They were soft right out of the waffle iron, but crisped up perfectly a few seconds after.  I made the batter the night before and it did well in the fridge.  Actually, it kept well for a few days in the fridge.  Thanks to a cooking friend for pointing out this recipe!
The eggnog container of my youth..... some things just never change!!
For the last one, I ate it as a dessert with dulce de leche spread on top.  Soooooo good!  Plus it was a good use for some leftover Dulce hanging out in the fridge.  Oh yeah.... that's a dab of butter in the middle too... oops.  Like I'm not getting enough butter already lately.

Eggnog Waffles
adapted from Pink Parsley
recipe below is doubled!  makes a lot :) 

1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tsp sugar
3/4 tsp nutmeg (preferably freshly grated)
3/4 tsp cinnamon
2 cups eggnog (low-fat is fine)
1/3 cup canola oil
2 eggs
2 Tbs bourbon or dark rum (optional- I used 1 Tbs homemade vanilla-rum extract + some rum flavoring)

1.  In a medium mixing bowl, whisk together all the dry ingredients. In a large mixing bowl, whisk together the wet ingredients. Add the dry to the wet, and stir until just combined - be sure not to overmix!

2.  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 (optional), and nutmeg.  Also good with Dulce de Leche!
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azoresgal said...

It was so lovely to meet "in person" this weekend, you have a beautiful family. These waffles look amazing....sadly no Eggnogg at Modelo ;)......hugs Diana

What A Dish! said...

Thank you, so great to meet you too!