Eggnog Waffles with Chocolate Hazelnut Sauce
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 Tbsp. light brown sugar
- 1 tsp. ground nutmeg
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 Tbsp. plus 1 tsp. canola oil
- 2 cups Hood® Golden, Light, or Vanilla Eggnog
- 2 Tbsp. Hood® Whole Milk in the LightBlock Bottle
- 6 Tbsp. chocolate hazelnut spread
- 1/2 cup Hood® Heavy Cream
- Fresh raspberries for garnish, optional
CHOCOLATE HAZELNUT SAUCE
Preheat your waffle machine according to manufacturer’s instructions. Preheat oven to 250˚F.
Make the waffles. In a medium bowl, whisk the flour, baking powder, baking soda, salt, brown sugar and nutmeg.
Separate the eggs. Place the yolks in a medium mixing bowl and place the whites in a bowl of an electric stand mixer. Whip the eggs whites on high speed until they are stiff, about 2 minutes.
Add the vanilla, canola oil, and eggnog to the egg yolks and whisk until frothy. Add the flour mixture to the egg yolk mixture and stir until a thick batter forms. Do not overmix. Gently fold the egg whites into this mixture.
Depending on the size of your waffle machine, fill with between 1/3 cup and 3/4 cup batter. After making each waffle, place on baking sheet and keep warm in the oven until ready to serve.
Make the chocolate hazelnut sauce. Microwave milk in a medium microwave-safe bowl for 30 seconds or until steaming. Don’t overheat. Add the chocolate hazelnut spread to the bowl and stir until smooth, adding more milk for a thinner consistency, if desired.
Whip the cream, if desired. Serve warm waffles with chocolate hazelnut sauce, raspberries, and whipped cream.
Per Serving: Calories: 332, Carbohydrate: 45 grams, Protein: 9 grams, Fiber: 2 grams, Fat: 13 grams, Saturated fat: 3 grams, Cholesterol: 84 milligrams, Sodium: 331 milligrams, Calcium: 178 milligrams.