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Eggnog Waffles with Chocolate Hazelnut Sauce

servings: 8
Eggnog Waffles with Chocolate Hazelnut Sauce

prep time


total time





Eggnog Waffles with Chocolate Hazelnut Sauce

servings: 8
  • 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
Chocolate Hazelnut Sauce:
  • 2 Tbsp. Hood Milk
  • 6 Tbsp. chocolate hazelnut spread

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. 


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