* serves 4-6
1 1/2 cups whole milk, luke warm
2 tbsp honey (I like using raw honey)
1 tbsp active dry yeast
2 cup whole wheat flour, sifted (I use King Arthur white whole wheat flour)
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp Celtic sea salt
3 eggs, separated
7 tbsp unsalted butter, melted
1 tsp vanilla extract
maple syrup, butter, for serving
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
In a medium bowl, combine the honey and the milk. Gently stir in the yeast and let it sit on the counter for 5 minutes.
In a large bowl, whisk together the whole wheat flour, nutmeg, cloves, cinnamon, and salt. Make a well in the middle of the flour mixture and add the egg yokes, butter, vanilla, and the milk-yeast mixture. Mix until smooth.
Using a hand mixer (this is the one I own and love) and in a clean bowl, beat the egg whites together until soft peaks form. Gently fold the egg whites into the eggnog batter, until combined. Cover the batter with a clean kitchen towel, and let it sit on the counter for about 30 minutes.
Preheat the waffle iron (this is the one I own and love.)
Once the waffle iron is hot, dab it with a little coconut oil or unsalted butter. Using a ladle, add some batter to the waffle iron, and follow the manufactures instructions on cooking times and amount of batter. (Mine calls for a 1/4 cup on each square, and it beeps when it is done cooking.)
Keep the waffles warm until you finish cooking all of them.
Serve with pure maple syrup, and or fresh fruit.
Keep the waffles in an airtight container on the counter for 1-2 days.
Freezer friendly: These eggnog waffles, freezes beautifully. Cool cooked waffles completely on a wire cooling rack. Separate the waffles with parchment paper (I like to use unbleached parchment paper.) Place the waffles into labeled (content and date) freezer zipper bag. Freeze for up to 3 months.
No comments