Almond Nog Belgian Waffles with Vanilla Bean Maple Syrup
It’s eggnog season, which is something that I look forward to all year long. So, when I saw the first cropping up of eggnog in the store I jumped at the chance, however since this was still in November (pre-Thanksgiving), I opted for the healthier version Almond Nog. I can’t start hitting the hard stuff over a month in advance, or I will be a whale come Christmas time. Well, moral of the story Almond Nog isn’t really a true replacement for the hard stuff, but a great alternative for cooking!
My first go at eggnog breakfast treats was a Overnight French Toast recipe. Good, but nothing to cry home about, and honestly, not better than some of the other recipes I’ve tried from other food bloggers. I wanted to bring something different here — my unique point of view. So when I sat with it, I realized French Toast isn’t really my jam. I’ll go for it once or twice a year, but in my opinion, it just doesn’t come close to the Belgian King.
In walks Almond Nog Belgian Waffles. In our house, we use Greg’s mom’s go-to waffle recipe. It’s always good – works well with coconut oil too (instead of butter) if you’re so inclined. And, it can be made the same day, so waffles can be a spontaneous weekend morning decision. With such a great waffle base recipe, it’s easy to build from there. Want to add apples and cinnamon? Boom. Delicious. Want to experiment with eggnog waffles? Well, here it is.
Not vegan, but hey, we’re already lightening it up with Almond Eggnog. What more can you ask? So yes, there is butter and eggs here. You can try with subbing coconut oil, but make sure it goes in last so that the melted coconut oil doesn’t solidify in the cold ingredients (speaking from experience). However, I didn’t go full vegan here, since I want this to be a little special and not just a regular weekend morning. It could even be for Christmas or Christmas Eve morning if you are so bold.
We spice this Almond Nog up a bit with a little cinnamon and nutmeg – just to really highlight those flavors. 10 ingredients. 30 minutes or less. Plus, you can take it to the next level with Vanilla Bean Maple Syrup. Let the holiday celebrations begin.
- 3 eggs
- 1 cup almond nog
- 1 Tbsp vanilla
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 Tbsp baking powder
- 2 cups flour
- 1 tsp turbinado sugar
- 6 Tbsp melted butter*
- 1 vanilla bean pod, cut lengthwise
- 1/2 cup maple syrup
- Add eggs, almond nog, vanilla, salt, cinnamon, and nutmeg together in a large bowl, and stir until combined. Then stir in the baking powder, flour, and sugar. Slowly whisk in the butter until everything is combined.
- For Vanilla Maple Syrup, pour 1/2 cup or so of maple syrup into a small sauce pan. Scrape in the vanilla bean seeds using a pairing knife. Then, add the rest of the vanilla bean pod to the sauce pan. Simmer on low for about 7 minutes to infuse the vanilla flavor. Remove the pod, and transfer to serving container.
- While Vanilla Maple Syrup simmers, pour about a ladle full of mixture into your preheated waffle maker for each waffle (following the manufacturer's instructions). Cook until golden brown. Keep making waffles until you've used all the batter. If you have extra batter, you can keep in the fridge for up to 3 days, and then cook the remaining waffle batter fresh when ready.
*If using melted coconut oil, make sure to add after all the other ingredients are mixed.