Eggnog Waffles

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Ingredients

1 1/2 cups whole milk
2 tablespoons granulated sugar
2 teaspoons (10 grams) crumbled fresh yeast or 1 teaspoon active or instant dry yeast
2 cups (240 grams) all-purpose flour, sifted
1/2 teaspoon finely grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt
3 large eggs, separated
7 tablespoons (100 grams) unsalted butter, melted
1 teaspoon vanilla extract or the seeds from half a vanilla bean
2 tablespoons dark rum, brandy or bourbon (optional)
Powdered sugar, for dusting

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Preparation

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Step 1

Combine milk and granulated sugar and heat until lukewarm, no more than 116 degrees F. Stir in yeast and set aside for 5 minutes.

Step 2

Meanwhile, whisk flour, nutmeg, cloves and salt together in a large bowl. Create a well in the center and pour in the milk-yeast mixture, the 3 yolks, butter, vanilla and rum. Mix until you have a smooth batter.

Step 3

Place egg whites in a clean bowl and beat with an electric mixer until stiff peaks form. Fold egg whites into the batter.

Step 4

Let batter stand at room temperature for 30 minutes, then cook according to your waffle-maker’s instructions.

Step 5

You can keep waffles warm in a 225 degrees F oven until needed. Dust with powdered sugar before serving.

Chef’s notes

The flavor here is eggnog-kissed; a gentle hint of eggnog. To amp up the holiday vibe, you might warm your syrup of choice with some mulling spices for a spiced syrup.

The recipe is a yeasted waffle with a minimal rise time, providing a quick and easy breakfast option.

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Eggnog Waffles

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