After making the cranberry eggnog coffee cake I shared with you last week, I was left with quite a bit of extra eggnog. I hate wasting ingredients but didn’t want to drink it, since that’s just not my thing. So instead I started brainstorming ideas to use up the remaining few cups that I had in my refrigerator.
And that’s how these eggnog waffles were born. Oh and there’s a homemade cinnamon whipped cream that goes along with them. It is so. stinkin. good. Especially when it melts a little into the hot waffles. I’m getting hungry just thinking about these again. Good thing I have the extras stashed away in my freezer for next weekend. Guess I’ll also have to make some more whipped cream to go with them. You don’t have to twist my arm.
These waffles were adapted from a basic recipe that I use whenever we are in the mood for a special breakfast. They are slightly crispy on the outside but still chewy on the inside. These don’t have a strong eggnog flavor, just a hint to make them a little different. And then there’s the cinnamon whipped cream. Goodness gracious, I am in love with this stuff. It goes perfectly with the eggnog flavor in the waffles and you definitely do not even need maple syrup. I had a little extra leftover and put it on top of just about everything I could think of. No, I’m not ashamed. Make these this holiday season – you’ll be glad you did!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 large eggs
- 1 ½ cups eggnog
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoon bourbon, optional
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- ¾ teaspoon cinnamon
- ¾ teaspoon vanilla extract
Instructions
- To make the waffles - in a medium bowl, whisk together the flour, baking powder, salt, sugar, cinnamon and nutmeg. In a large bowl, whisk together the eggs, eggnog, butter and bourbon. Add the dry ingredients to the wet ingredients and mix until just combined. The batter will still be lumpy.
- Preheat a waffle maker. Pour the recommended amount of batter into the waffle maker according to the manufacturer’s instructions. Cook until golden brown.
- Meanwhile, to make the whipped cream, add the heavy cream, granulated sugar, cinnamon and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Start with the mixer on low (to avoid it going everywhere) and then increase the speed to medium high. Whip until stiff peaks form. Do not over beat, or it will look curdled.
- To serve, top the hot waffles with a generous dollop of whipped cream. Sprinkle with a dash of nutmeg and serve.
Source:
Waffles adapted from Gale Gand’s Brunch. Whipped cream by Cookie Monster Cooking.
Great recipe thanks! Delicious!
Thanks Josh! Glad you enjoyed it : )
When I received my email with the names of who I was sending cookies to, I knew I would have to come and check out a blog with the name cookie monster cooking. I love cookies and always say I am cookie monster’s grandmother. Thank you for letting me know that the cookies arrived. I hope you enjoy them. They are my little twist on cracker toffee. This waffle recipe look amazing. I am signing up to follow you by email. Have a great holiday season.
Haha I love that you say you are cookie monster’s grandmother! The cookies were delicious : )
How fun are these!!!! Love the whipped cream flavor on here too. I’m thinking this will be Sunday breakfast for the family!
Nice! Hope your family likes them : )
this sounds like a great holiday breakfast!
Thanks Dina!
Ashley, I got your cookies for the Cookie Swap yesterday. Thanks so much. They arrived with no crumbles! I will be searching for your recipe I have a snowball cookie posted. It has a little twist of peppermint in it. I’ll be following you and pinning! Drop by my kitchen for a visit sometime soon.
Have a blessed holiday!
I’m so glad they made it without breaking! Happy holidays to you too : )