Nothing screams “It’s Christmas!” louder than eggnog. I don’t drink eggnog but I will gladly eat anything made with eggnog. So far I’ve prepared an eggnog coffee cake and eggnog waffles with caramelized bananas but I have yet to make eggnog waffles. Until now. Complete with spiced apples and homemade cinnamon butter, this is one of the best ways to wake up on Christmas morning.
**Helpful tips and common mistakes
Have leftover eggnog? Make these eggnog waffles. No eggnog in the house? Go get a carton and make these waffles. I’m a huge waffle supporter and this eggnog version just got added to the list of great waffles.
There are a couple of secrets to making a great waffle. The first is to whip the egg whites. Whipping the eggs whites makes the batter light and fluffy. Normally waffle recipes call for milk. In this recipe, we are substituting milk for eggnog; however, since eggnog is much heavier it will create a denser waffle. Hence the whipped egg whites.
Mix the remaining wet and dry ingredients and gently fold in the egg whites.
Preheat your waffle maker, letting the batter rest for about ten minutes. This quick resting period allows the gluten to relax and makes a more tender waffle. Pour the batter and cook per according to the instructions of your waffle maker. I personally like my waffles to be a bit crispy so I cook mine at the highest temperature.
If your waffles are still not crispy, pop them in the oven at 350 degrees for 5-7 minutes. Top the waffles with warm spiced apples and cinnamon butter and get ready to swoon.
The “syrup” from the spiced apples and the sweet cinnamon butter add enough flavor to the waffles that you don’t even need syrup. I plan on enjoying this breakfast every day during the week of Christmas.
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