I know this entry is too late for you make these waffles for breakfast today, but I wanted to get it posted so that anyone on Christmas/Holiday Break next week can be sure to make them! I followed Pink Parsley’s recipe exactly as written and they were really great – the eggnog and nutmeg flavors really come through, but not so much to “offend” Miss E and Miss F, who inhaled their waffles. In fact, they said “We don’t like these… We LOVE them!!” 🙂 High praise from some picky chicks! If I didn’t already have a Christmas morning breakfast tradition, I would serve these next Sunday!
(My waffles “deflated” a bit after I took them off the iron. That didn’t affect the flavor at all, only the pictures…)
Yield: about 8 waffles
3/4 cup all-purpose flour
1/4 cup. cornstarch
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 tsp. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 cup eggnog (low-fat is fine)
1/3 cup canola oil
1 Tbsp. bourbon or dark rum (I used bourbon)
1. In a medium mixing bowl, whisk together all the dry ingredients.
2. In a large mixing bowl, whisk together the wet ingredients. Add the dry to the wet, and stir until just combined (Pink Parsley note: be sure not to overmix!)
3. Allow the batter to sit for 30 minutes.
4. Preheat the waffle iron and cook the waffles according to the manufacturer’s instructions. Serve immediately with maple syrup, whipped cream, and nutmeg.