Eats // Eggnog Waffles with Nutmeg Syrup

I’ve always been a sucker for seasonal flavors, especially around the holidays. Last month, while I was visiting LA for work, I stumbled upon something truly magical late one night at a convenience store. There it was, sitting in the refrigerated section—cold, creamy, and calling my name: eggnog. It was my first sip of the season, and honestly, it felt like Christmas had officially begun. When I got back home, I couldn’t resist the urge to stock up on more festive drinks. At the grocery store, I grabbed a carton of Pumpkin Spice Eggnog—not only because it reminded me of all the cozy vibes of the season, but also because I’m lazy when it comes to making homemade versions. Sometimes, you just need to let the store-bought stuff do the heavy lifting! Fast forward a few days, and I was in the kitchen experimenting with my new stash. Inspired by the eggnog’s rich, velvety texture, I decided to try my hand at making eggnog waffles. It was a hit with the family, and they paired beautifully with a homemade nutmeg syrup that I whipped up on the side. The idea for the syrup came from a recipe I’d been tweaking for years. I started by combining sugar, flour, spices, and water in a saucepan, then let it simmer until it thickened. Once off the heat, I added butter, vanilla, and just a hint of rum extract for that extra oomph. The result? A drizzle-worthy sauce that was sweet, spicy, and perfectly balanced. If you’re not a big fan of nutmeg, don’t worry—you can adjust the amount to your liking. I tend to go a bit heavy-handed since I love the warmth it brings, but a little goes a long way. For those who aren’t fans of eggnog, this syrup works wonders over gingerbread waffles too. Trust me, it’s a game-changer. Here’s how I made them: **Eggnog Waffles with Nutmeg Syrup** *Makes four waffles* **For the waffles:** - 1 ½ cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - ¾ teaspoon ground cinnamon - 2 large eggs - 1 ½ cups eggnog - 6 tablespoons melted butter, slightly cooled - 1 tablespoon dark rum (optional) **For the syrup:** - 1 cup granulated sugar - 2 tablespoons all-purpose flour - 1 teaspoon ground cinnamon - 1/3 teaspoon ground nutmeg - 2 cups cold water - 2 tablespoons unsalted butter - 1 teaspoon pure vanilla extract - 1/4 teaspoon rum extract (optional) --- **Instructions:** *For the waffles:* Mix the dry ingredients in a medium-sized bowl. In a larger bowl, whisk together the eggs, eggnog, melted butter, and rum (if using). Gradually fold in the dry ingredients until just combined. Lightly grease your waffle iron and pour the batter evenly onto it. Cook according to the manufacturer’s instructions until golden brown. *For the syrup:* Combine sugar, flour, cinnamon, nutmeg, and water in a saucepan. Heat over medium-high heat, stirring constantly, until the mixture thickens (about 2–3 minutes). Remove from heat and stir in butter, vanilla, and rum extract. Let cool slightly before serving. Serve your waffles hot, topped generously with the nutmeg syrup. Add a pat of butter if you're feeling indulgent. My family loved them so much that they were practically licking their plates clean. There’s something undeniably comforting about the combination of eggnog and nutmeg—it feels like the perfect start to any holiday morning. Whether you’re hosting a cozy brunch or just craving something special, these waffles are sure to bring a touch of festivity to your table. Happy Holidays, everyone! xo

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