By 300 Sandwiches
Yesterday I shared our recipe for holiday eggnog. The only reason E and I didn’t drink the entire vat of it is because we had to hit two holiday parties later than evening in Connecticut, a road trip away from our cozy apartment in New York. And we had to eat before we left.
I hadn’t used our waffle machine in a while, so I thought eggnog waffles would be awesome with our homemade batch of ‘nog. Oh was I right!
I replaced the eggs and milk usually included in a traditional waffle recipe and used the eggnog instead. The waffles cooked up just as fluffy and had a nutty, vanilla flavor that begged for Crown Maple syrup we bought during our trip to Cold Spring, and whipped cream.
But I didn’t have cream. But I had more eggnog.
Oh, freaking yes!
EGGNOG WHIPPED CREAM.
Oh my lord. Christmas has been totally rocked.
These waffles would be amazing for any holiday breakfasts, but I also made these again for E on Monday morning. He started a new gig this week at a company we both love, and I wanted to make a special breakfast to celebrate. And I made another batch of eggnog whipped cream, too.
Between the holiday parties and all of this eggnog, I’m really in the holiday spirit. I even started some Christmas shopping. And some me shopping. I wanted to order this Christmas sweater to wear to some office holiday parties coming up. What do you think?
1 cup flour
1/2 cup cornstarch
1/3 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup eggnog
1/4 cup melted butter
1 teaspoon sugar
1 teaspoon nutmeg
Mix flour, cornstarch, baking soda, and salt in a large bowl. Slowly add eggnog, then melted butter, then sugar. Fold in nutmeg. Place in refrigerator and let chill for 30 minutes or so.When ready, fire up your waffle machine and spoon in batter as needed. Place on plate, and top with eggnog whipped cream, maple syrup or red sprinkles. Makes about 4 waffles.