Eggnog Waffles
Eggnog waffles are the perfect cozy season breakfast. Eggnog and bourbon are baked in, and a dusting of freshly grated nutmeg and a dollop of freshly whipped cream make them extra special.
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 quick, but weekends are for leisurely breakfasts.
We first made these waffles last year, but I forgot about them until I saw eggnog back 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. I like this recipe even more than the original, and that’s saying a lot.
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. These waffles are the perfect cozy season breakfast.
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 egg
1 tablespoon bourbon or dark rum, or sub with 1 teaspoon vanilla
Maple syrup and/or freshly whipped cream, for serving
- 1
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.
- 2
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.
Eggnog waffles? YES PLEASE. Possibly with some coffee spiked with eggnog on the side. 🙂
Eggnog waffles—-wow—double wow. I love waffles and eggnog. With bourbon too.
I was surprised by the cornstarch. I must try that. I am intrigued!
Yay! Love these waffles, and I especially love that they’ve become a Christmas tradition for you guys 🙂
Neither one of us had many traditions to bring to the table, so naturally we chose one that revolves around food. 🙂
I’m in London so we’re doing Thanksgiving on Saturday…and serving this on Sunday morning to my friends who are sleeping over.
How fun! I hope you and your friends enjoyed these!
I don’t really adore eggnog on it’s own, but put it IN things…and I am one happy camper!
I never liked it much as a drink, and then I tried it with a nice pour of bourbon added. That did the trick for me. 😉 It is awesome in things, though, isn’t it? I’ve got a few more recipes using it coming soon!
I can’t believe I still haven’t tried these yet! That needs to change soon. Love the pics!
They are so good! Clara keeps talking about “waffles and syrup and cream” whenever we mention Christmas. A girl after my own heart.
Hi Courtney
Your print friendly button doesn’t print the whole page with your headnotes and picture of the recipe, it only prints out ingredient’s list and directions. Why is that.
Hi! That’s because most people prefer to have just the recipe without the actual post text and image. You can certainly print the whole page, but the printer friendly version is just that – printer friendly. It saves ink because it doesn’t print everything.