If you love eggnog, you’ll love these eggnog waffles! All your favorite flavors like eggnog, vanilla and nutmeg are combined to make these rich, crispy on the outside, soft and delicious on-the-inside waffles. And they’re gluten-free too!
I wish they had eggnog available all year long because these would be the only waffles I would ever make! I wish I had thought of this way sooner than I did but it all came about while the family was here for Christmas.
I will tell you one thing, the food goes fast around the holidays with 5 people in the house as opposed to the normal 2. So when I was running out of eggs and needed a yummy breakfast to make (after all I had to spoil my 6-year-old grandson, didn’t I) I decided to make waffles.
Well, guess what I forgot I didn’t have in the fridge – buttermilk! And waffles just aren’t waffles without buttermilk, right? However, I did have eggnog leftover from Christmas Eve and, since it is a high fat product, much like buttermilk, I thought, why not use it in its place.
Boy, am I glad I did. They turned out crispy on the outside (just like we like them) while the insides were moist and extra flavorful. What could be better! They got wolfed down so fast, with lots of yummm this is so good, that I was glad they save one for me!
If you want the best waffle ever, here are a few special tricks that I picked up when trying to make a waffle my husband considered good (he’s my waffle afficianado). First, using cornstarch for some of the flour insures that the waffle, when cooked properly, will come out crispy. Second, whipping the egg whites to stiff peaks then adding to the batter gives the waffles a lighter texture . Lastly, cooking them, then placing them in a 200 degree oven, directly on the oven rack, will make them even crispier and let everyone sit down at the breakfast table at the same time.
Hope you get to make these incredible waffles. Enjoy!
DON’T MISS A RECIPE!