Eggnog Waffles

Do you live in a Frozen wonderland?!?!

Are your best friends Anna, Elsa, Olaf, Kristoff, and Hans? Can you just let it all go and build a snow man in a winter wonderland?

Or are you over it as your kid won’t stop singing at the top of their lungs? Or have you never seen it and you have no idea what I’m talking about?

We’ve never seen it, but Autumn knows who the characters are from the other kids in daycare. I’m sure it’s only a matter of time before we see it with Autumn, and she will be hooked and it will drive us all crazy, just like this mom.

I made eggnog waffles in our new Olaf Waffle Maker from Select Brands this past weekend and Autumn got a real kick out of them. She kept exclaiming, “Olaf! Mommy!! Olaf!!” and “Look! Olaf!”. So funny!!

Now, don’t fret if you don’t (yet!) have an Olaf waffle maker, you can make these Eggnog Waffles in a regular waffle iron. And you’ll enjoy them just as much, I swear.

The eggnog waffles have a great spiked eggnog flavor from the eggnog (duh!) and the bourbon. I skipped the typical vanilla extract for bourbon as that is a great liquor for spiking eggnog. The cinnamon and fresh nutmeg gives it a little kick as well.

The trick to making great Olaf waffles is to work with a spoon to quickly spoon the batter into the recesses in the waffle maker. Start with the larger portions (body and head) and then work to the smaller ones like the arms so they don’t over cook.

Eggnog Waffles are perfectly festive for the season!

Eggnog Waffles

Makes 10-12 waffles, depending on waffle maker

Ingredients

2 eggs, separated
2 Cups all-purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
1 teaspoon sea salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
2 cups eggnog
1/4 cup vegetable oil
1 Tablespoon bourbon

Process

Preheat the oven to 200 degrees F. Slide a rimmed baking sheet in there and let that preheat too.
Preheat your waffle iron.
Use a mixer to beat the egg whites to stiff peaks. Set aside.
In a small bowl, combine the flour, sugar, baking powder, salt, and spices.
In a large bowl, lightly beat the egg yolks, and then pour in the eggnog. Slowly fold in the flour mixture and mix just until the batter is smooth. Scrape down the sides and add the coconut oil and vanilla extract. Finally, fold in the egg whites, stirring just until combined.
Make the waffles according to your waffle maker’s instructions. For my rectangular waffles, I find that somewhere between a quarter and a third a cup of batter is perfect. Place the cooked waffles in the preheated oven.
Serve with butter and maple syrup, and a few grates of nutmeg.

Adapted from Brooklyn Supper