Best Eggnog Waffles With Cranberry Orange Rum Compote Recipes

EGGNOG WAFFLES

Eggnog Waffles image

Waffles are a delicious way to use up that leftover eggnog.

Provided by ILEAGOR

Categories 100+ Breakfast and Brunch Recipes Waffle Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups eggnog
2 eggs, beaten
4 tablespoons butter, melted

Steps:

Mix flour, baking powder, baking soda, and salt together in a bowl. Add eggnog, eggs, and butter; mix well.
Preheat a waffle iron according to manufacturer's instructions. Pour 1/4 of the batter into the preheated iron and cook until waffle is crisp and golden, about 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 537.1 calories, Carbohydrate 65.4 g, Cholesterol 198.5 mg, Fat 24.1 g, Fiber 1.7 g, Protein 14.6 g, SaturatedFat 13.8 g, Sodium 1204.5 mg, Sugar 11.1 g

EGGNOG WAFFLES A LA MODE

Eggnog Waffles a la Mode image

Make the batter the night before and you?ll get extra-fluffy waffles. Just follow the recipe through Step 2 and let it rise in the fridge overnight.

Provided by Food Network Kitchen

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 cups whole milk
1/3 cup sugar
1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
2 cups all-purpose flour
1 1/2 teaspoons freshly grated nutmeg
1/2 teaspoon salt
Pinch of ground cloves
1 stick unsalted butter, melted and cooled slightly, plus more for brushing
2 large eggs plus 1 egg yolk, lightly beaten together
1 tablespoon spiced rum
1/3 cup dulce de leche
1 teaspoon spiced rum
Pinch of freshly grated nutmeg
French vanilla or eggnog ice cream, for serving

Steps:

Make the waffles: Warm the milk and sugar in a medium saucepan over medium heat, whisking occasionally, until a thermometer registers 105 degrees F; remove from the heat. Sprinkle the yeast over the top and whisk to dissolve; let stand until foamy, about 5 minutes.
Meanwhile, whisk the flour, nutmeg, salt and cloves in a large bowl; make a well in the center. Whisk the melted butter into the milk mixture, then pour into the well in the flour and whisk until almost smooth (a few small lumps are OK). Cover with plastic wrap and let stand at room temperature until the batter has doubled in size and is bubbly, about 1 1/2 hours.
Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet. Preheat a waffle iron according to the manufacturer?s directions, then lightly brush with melted butter. Stir the eggs and egg yolk and rum into the batter. (The batter will deflate.) Working in batches, fill the waffle iron about three-quarters full with batter and cook until golden and crisp, 3 to 7 minutes. Transfer the waffles to the rack and keep warm in the oven between batches.
Make the topping: Combine the dulce de leche, rum and nutmeg in a small bowl; stir until smooth. Gradually add 2 to 3 teaspoons warm water until
thin enough to drizzle. Top the waffles with ice cream and drizzle with the dulce de leche.

EGGNOG WAFFLES WITH CRANBERRY ORANGE RUM COMPOTE

Eggnog Waffles with Cranberry Orange Rum Compote image

Another fun way to serve up a meal with the beloved Eggnog included. We sometimes like to have a breakfast meal for dinner and so we have with this one. It is a perfect meal to have for Christmas morning as well. I've included a new topping for this one so now you have a choice of sweet or tangy. Hope you enjoy. This recipe is from:Margie Slivinske,San Jose Easy Meals Examiner.

Provided by Kimberly Biegacki @pistachyoo

Categories Fruit Breakfast

Number Of Ingredients 16

Ingredients

WAFFLES
2 cup(s) all purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) ground cinnamon
1/8 teaspoon(s) fresh ground nutmeg
1/2 teaspoon(s) salt
2 cup(s) eggnog
2 - eggs, separated
1/4 cup(s) (1/2 stick) butter, melted and cooled
TOPPING:CRANBERRY ORANGE GOLD RUM COMPOTE
1 cup(s) cranberries, fresh
1 cup(s) water
1/2 cup(s) sugar
1/4 cup(s) orange juice
3 tablespoon(s) dark gold rum
1 medium orange rind, grated

Steps:

In a large mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt. Set aside. In a separate bowl, whisk together the eggnog, egg yolks and melted butter until well combined.
Make a well in the center of the flour mixture and pour the eggnog mixture into the well. Stir the dry and wet ingredients together until well combined but don't overmix. You don't want large lumps in the batter but you also don't want to mix it until the batter is too smooth as overmixing can cause the waffles to be heavy and tough. With an electric mixer, beat the egg whites on high until just until they start to form stiff peaks. Using a spatula, gently fold the beaten egg whites into the batter.
Spray a waffle iron with cooking spray. Using a ladle, spoon waffle batter in the center of waffle iron. Pour enough batter than it will spread out when the lid is closed but not too much that it overflows.
Close the lid after ladling the batter. Most waffles are cooked when the steam stops coming out of the waffle iron, about 3 - 4 minutes. Carefully remove the hot waffle from the iron and pour batter for the next waffle. Repeat until all waffle batter is used. Either serve the hot waffles as they are made or place them on an oven-proof serving platter and keep them warm in oven on low heat till ready to serve.
December 18th, 2014 ---- We had these for dinner tonight and I made a more tangy topping with cranberry orange gold rum compote w/chopped pecans.....had I had whipped topping I would of added it. Yumm