I’ve talked before about my love for breakfast foods, and Clara has definitely developed the same love (just check out her birthday brunch). Breakfast is by far her best meal of the day, and sometimes we’re still sitting at the table long after I’ve finished eating. Our weekday breakfasts are typically simple and pretty healthy, and we save weekends for leisurely breakfasts.
We actually first made these waffles last year, but I forgot about them until I saw eggnog (if you get Homestead Creamery where you live, their eggnog is incredible!) on the shelves at the grocery store. I bought a bottle with these waffles in mind and couldn’t wait for the weekend to arrive so that we could make them. This recipe is a seasonal spin on our favorite waffle recipe, and you do not want to let the holidays pass without trying it. Eggnog replaces the milk and buttermilk from the original recipe. Cinnamon and nutmeg bring out the flavors of the eggnog, and bourbon is added for good measure. These waffles were our special Christmas morning breakfast last year, and they will be this year, too. Clara loved these and is already asking when we’re going to have waffles with cream and syrup (“sir-up,” as she says) again.
¾ cup all-purpose flour
¼ cup cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 teaspoons sugar
½ teaspoon freshly grated nutmeg
½ teaspoon cinnamon
1 cup eggnog (low-fat is fine)
⅓ cup canola oil
1 tablespoon bourbon or dark rum
Maple syrup and/or freshly whipped cream, for serving
Whisk together the flour, cornstarch, baking powder, baking soda, salt, sugar, nutmeg and cinnamon in a medium bowl. In another bowl, whisk together the eggnog, oil, egg and bourbon. Add the dry ingredients into the bowl with the wet ingredients and whisk until just combined and a few lumps remain. Set aside to rest for 30 minutes.
Preheat a waffle iron. Pour in batter and cook according to the manufacturer’s instructions, until the waffles are crisp and golden. Serve immediately with maple syrup, freshly whipped cream and plenty of freshly grated nutmeg.