Best Eggnog Waffles Recipe 445 Recipes

EGGNOG WAFFLES A LA MODE

Steps:

• Make the waffles: Warm the milk and sugar in a medium saucepan over medium heat, whisking occasionally, until a thermometer registers 105 degrees F; remove from the heat. Sprinkle the yeast over the top and whisk to dissolve; let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, nutmeg, salt and cloves in a large bowl; make a well in the center. Whisk the melted butter into the milk mixture, then pour into the well in the flour and whisk until almost smooth (a few small lumps are OK). Cover with plastic wrap and let stand at room temperature until the batter has doubled in size and is bubbly, about 1 1/2 hours.
• Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet. Preheat a waffle iron according to the manufacturer?s directions, then lightly brush with melted butter. Stir the eggs and egg yolk and rum into the batter. (The batter will deflate.) Working in batches, fill the waffle iron about three-quarters full with batter and cook until golden and crisp, 3 to 7 minutes. Transfer the waffles to the rack and keep warm in the oven between batches.
• Make the topping: Combine the dulce de leche, rum and nutmeg in a small bowl; stir until smooth. Gradually add 2 to 3 teaspoons warm water until
• thin enough to drizzle. Top the waffles with ice cream and drizzle with the dulce de leche.

MELBA WILSON'S SOUTHERN FRIED CHICKEN AND EGGNOG WAFFLES

Steps:

• To cook the chicken, put the chicken pieces in a bowl and sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and use your hands to work everything into the chicken. Pour in the buttermilk, cover with plastic wrap, and refrigerate for 2 hours.
• Heat 3 inches of oil to 325°F in a deep cast-iron skillet over medium heat. Combine the flour and Sazonador seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Working in batches, fry the chicken until it is beautifully brown and crispy on one side, about 15 minutes. Turn and cook until a meat thermometer inserted into the meat registers 160°F, about 15 minutes. Drain on paper towels.
• To make the waffles, combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredients into the dry until combined; you don't want the batter to be lumpy or too smooth-just right.
• Whisk the egg whites until almost stiff; fold them into the batter.
• Heat a waffle iron. Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manufacturer's instructions. Close and cook until golden brown and cooked through, 3 to 4 minutes. Repeat with the remaining batter.
• Top the waffles with fried chicken, Strawberry Butter, and maple syrup. Are you ready to Paaarrrtyyy!?
• Put the butter in a food processor fitted with the metal blade, and blend until smooth. Add the berries and grenadine and pulse until combined, but with small pieces of berry still visible.

EGGNOG-RASPBERRY BELGIAN WAFFLES

Steps:

• Heat a Belgian waffle iron.
• Mix the flour, sugar, and baking powder together in a mixing bowl. Stir in 1 cup eggnog, butter, and the egg until well blended. Add more eggnog if needed to make a pourable batter.
• Lightly grease or spray the waffle iron with non-stick cooking spray. Pour some batter onto the preheated waffle iron, close the top, and cook until golden brown and crisp on both sides. Waffles are usually cooked with steam subsides. Transfer waffles to a serving plate, and keep warm.
• Meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
• To serve, drizzle raspberry preserves over each waffle, and top with raspberries. If desired, add a dollop of whipped cream to each waffle.

EGGNOG WAFFLES

Steps:

• Beat all ingredients with wire whisk or hand beater until well blended.
• Pour onto center of hot waffle iron.
• Add chopped nuts (pecans) as desired.
• Bake until steaming stops.