These gluten-free eggnog waffles are a delightful holiday breakfast treat. The eggnog adds richness and flavor, while the warm bourbon cranberry compote adds a festive touch. Perfect for a cozy morning by the fireplace!
Ingredients: 1 1/2 cups gluten-free all-purpose flour. 2 tsp baking powder. 1/2 tsp salt. 2 large eggs. 1 cup eggnog. 1/4 cup melted butter. 1/4 cup sugar. 1 tsp vanilla extract. 1/2 tsp nutmeg. 1/4 tsp cinnamon. For the compote:. 1 cup fresh cranberries. 1/2 cup sugar. 1/4 cup water. 2 tbsp bourbon. 1 tsp orange zest.
Instructions: There is gluten-free all-purpose flour, baking powder, salt, sugar, nutmeg, and cinnamon in a large bowl that you need to mix together. Put the eggs in a different bowl and beat them. Then add the eggnog, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Follow the directions on the package to heat up your waffle iron and lightly grease it. Use the amount of waffle batter that comes with your waffle maker to pour it onto the hot iron. Put the lid back on and cook until the food is crisp and golden brown. You can make the cranberry compote while the waffles are cooking. Put the fresh cranberries, sugar, water, bourbon, and orange zest in a small saucepan. Over medium heat, stir the compote every now and then for about 10 to 12 minutes, or until the cranberries pop and the sauce gets thick. After the waffles are done, take them out of the iron and put them on a plate to serve. The warm bourbon cranberry compote should be put on top of the waffles. Enjoy! Serve your gluten-free eggnog waffles right away with warm bourbon cranberry compote.
Prep Time: 15 minutes
Cook Time: 20 minutes
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