Makes about 10 waffles
2 cups all-purpose flour (or all-purpose gluten-free or paleo flour)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon coconut or turbinado sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups store-bought eggnog (or vegan eggnog)
2 large eggs (sub 2 flax eggs for vegan version)
1 teaspoon vanilla extract
1/4 cup coconut oil, melted and slightly cooled
Preheat your waffle machine according to the manufacturer's instructions, and heat an oven/toaster oven to 200°F to warm baking sheet.
Whisk flour, baking powder, salt, sugar, cinnamon, and nutmeg together in a large bowl; set aside. Next, whisk the eggnog, eggs, and vanilla together in a medium bowl and slowly stir in the melted oil. Then, add the liquid mixture to the flour mixture until a creamy batter forms.
Depending on your waffle maker, use about 3/4 cup of batter for round, Belgian-style waffles or about 1/3 cup for smaller, square waffles. Cook until the waffles are golden-brown on both sides, about 4 minutes. Transfer waffles to baking sheet to stay warm until ready to serve. Repeat with the remaining batter.
For breakfast waffles: Top with maple syrup, cinnamon, and/or your favorite cooked or fresh fruit.
For decadent dessert waffles: Top with your favorite whipped cream (dairy or non-dairy), pomegranate seeds, and chocolate chips.
Make ahead tip: The batter can be made and stored in the refrigerator up to one day ahead of time—just be sure to stir your mixture well before using.
© 2020 Suzanne Boothby. Used with permission.