Spiced Eggnog Waffles

Eggnog is the creamy, nostalgic, yuletide drink that makes a festive sip, but have you ever tried making waffles with it? These easy-spiced eggnog waffles are a breeze to make because they're made with store-bought eggnog. Warmly spiced with cinnamon and freshly grated nutmeg, it's the solid holiday breakfast.

With Christmas and New Year coming up eggnog is sure to make it to your holiday table this year. Why not mix it up with this festive spin on the classic waffle?

These easy eggnog waffles are made with store-bought eggnog, have no alcohol in them, and are gently spiced with warm cinnamon and nutmeg. They pair perfectly with a big old glug of maple syrup and warmed butter.

Why this recipe works

• Easy to make
• Uses store-bought eggnog
• Mild flavor with gentle holiday spices
• Made with simple, easy to find ingredients
• Stores and freezes well
• Can be re-heated in a toaster

Ingredient notes

Here is what you will need to make these festive holiday eggnog waffles.

• Flour
• Baking powder and baking soda
• Salt
• Cinnamon
• Nutmeg
• Egg
• Sugar
• Butter Melted.
• Eggnog Store-bought. Look for fresh eggnog, preferably without any additives, and definitely no alcohol. Use leftover eggnog to make this creamy chai eggnog latte!

See the recipe card for quantities.

You will need a waffle maker. We love this Belgium waffle maker but any classic waffle iron will work.

Step by step instructions

Below is a quick visual on how to make these easy eggnog waffles.

Start by heating a waffle iron as per instructions. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.

In a separate bowl, whisk together the egg, sugar, and eggnog. Add the melted butter slowly until combined.

Add the flour mixture to the eggnog mixture and stir until combined.

Allow the batter to rest about 10 minutes.

Pour the batter evenly onto the waffle iron sections. Close the cover and cook as per the manufacturer's recommendations.

The waffles should be golden brown on both sides, and crispy on the outside. Serve immediately.

Top tip

To get the waffle-style look in these pictures, don't fill up each waffle section with the batter. Instead, take a heaping ¼ cup of batter and pour it directly into the center of each section. Proceed with cooking.

Eggnog substitute

No eggnog? No problem!

Substitute eggnog with a mixture of milk and cream in equal parts (or half and half). You can bump up the cinnamon, nutmeg, and sugar to drive home that eggnog flavor. You could also use a store-bought non-dairy eggnog alternative.

Serve it with

• Maple syrup
• Butter Warmed.
• Whipped cream
• Fresh fruit Cranberries, pomegranate are solid seasonal choices.
• Powdered sugar
• Cranberry sauce Yep-use that leftover cranberry sauce to top your waffles. What a combo!
• Ice cream top with vanilla ice cream or dare we say eggnog ice cream for a festive dessert.

Feel free to mix and match these suggestions based on your preferences and create a festive breakfast or brunch spread.

Keeping leftovers

Store cooled waffles in the fridge for up to 5 days. Wrap tightly in plastic wrap. You can also freeze them for up to 3 months.

To re-heat frozen waffles, add waffle slices to a toaster and toast until heated through.

Kitchen questions

Are there eggs in eggnog?

There sure are! Eggnog for the most part is a mixture of cream, milk, sugar, eggs, and sometimes vanilla. Nowadays you can also find dairy-free alternatives right next to the dairy versions in most supermarkets.

Looking for something to pair with waffles?

Try some of our favorites.

Ingredients

Makes 2 (4 Belgium Style Waffles)

• 1 cup all purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp cinnamon
• ¾ tsp fresh ground nutmeg
• ¼ tsp Kosher or fine salt
• 1 large egg, lightly beaten
• 2 tbsp sugar
• 1 cup eggnog (non-alcoholic, preferably all-natural with no additives)
• 3 tbsp unsalted butter, melted

Equipment

• waffle iron

Method

1. Heat waffle iron as per manufacturer's instructions.

2. Mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl. Whisk until combined.

3. In a separate bowl, whisk together the egg, sugar and eggnog. Add the melted butter slowly until combined. Add the flour mixture and stir until just combined. The batter will be lumpy. Let the batter stand for 5-10 minutes.

4. Pour the batter evenly over the waffle iron. Cook until golden brown on both sides. The waffles should be crispy but fluffy on the inside. Serve with maple syrup and butter and sprinkled with an extra grating of fresh nutmeg on top.

Kitchen notes

This recipe was tested using a Belgium-style waffle iron. It will make 4 large Belgium waffles or 8 smaller waffles. The batter can easily be doubled as needed.

Storage: Wrap cooled waffles in plastic and store in the fridge for 5 days or freezer for 3 months. To reheat frozen waffles, place them in a toaster, and cook until heated through and crispy.