Eggnog Waffles

Eggnog waffles are the brilliant breakfast hack for the morning after a holiday party, when there’s still half a carton of eggnog in the fridge and no plan for it. Subbing eggnog directly for milk in a basic waffle batter gives the finished waffles a rich, custardy interior and a subtle warmth from the nutmeg, vanilla, and brandy already in the eggnog itself. No additional spices needed.

The high egg and cream content of eggnog means these waffles brown more deeply than standard ones and have a richer, almost French toast-like flavor. Optional chopped pecans or walnuts folded into the batter add crunch and a nutty backbone that pairs naturally with the spiced custard.

Serve with maple syrup, fresh berries, a dollop of whipped cream, or even a final dusting of nutmeg for full holiday-morning effect. The recipe yields 4 servings, ideal for Christmas morning, New Year’s Day breakfast, or any winter brunch where eggnog is in season.

Pro Tips

• Use full-fat traditional eggnog rather than light or low-fat versions. The fat is what creates the rich, tender texture and prevents the waffles from being dry.
• Don’t open the waffle iron too early. The directions specifically say to wait until steam stops escaping. Opening early tears the waffles and makes them soggy.
• Toast the chopped nuts for 5 minutes in a dry pan before folding in. The flavor is dramatically better than untoasted.
• Keep cooked waffles warm and crisp in a 200°F (95°C) oven on a wire rack while you finish the rest. Stacking traps steam and turns them limp.

Variations

• Add a splash of bourbon or rum to the batter for an adult holiday twist.
• Top with a homemade eggnog sauce made by warming additional eggnog with a touch of cornstarch for a totally indulgent finish.
• Substitute spiked eggnog for the original to add the warm spiced alcohol flavor right into the batter.