Spiked Eggnog Belgian Waffles with Warmed Boozy Syrup

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 cup Maple syrup, pure

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 2 cups Flour
  • 2 tbsp Sugar
  • 1/4 Teas freshly grated nutmeg
  • 1/2 Teas. salt
  • 1 Teas vanilla extract
  • 1/8 Twas freshly grated nutmeg

• Nuts & Seeds

  • 3/4 cup Pecans, toasted and chopped

• Dairy

  • 6 tbsp Butter, unsalted
  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 1 1/2 cups Eggnog
  • 2 tbsp Rum, dark

Found on passthesushi.com

Description

Ingredients

• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 cups flour
• 2 tbs sugar
• 1/2 teas salt
• 1/4 teas freshly grated nutmeg
• 6 tbs unsalted butter, melted and cooled
• 3 eggs, lightly beaten
• 1 ½ cups eggnog
• 1 teas vanilla extract
• 1 tbs dark rum
• 3/4 cup pecans, toasted and chopped
• 1 cup pure maple syrup
• 1 tbs dark rum
• 2 tbs butter
• 1/8 twas freshly grated nutmeg

Directions

• Preheat the oven to 200 degrees. Preheat and grease your waffle iron per manufacturers instructions.
• In a large bowl, whisk the yeast, flour, sugar, salt, and nutmeg together.
• Whisk the eggs into the cooled butter in a bowl. Add the eggnog, vanilla, and rum and whisk to combine.
• Pour the eggnog mixture into the flour and stir just to moisten everything. Fold in the pecans.
• Ladle the batter into the waffle iron and cook until toasty and golden.
• Arrange the prepared waffles on a baking sheet and keep in the oven to stay warm until ready to serve.
• Meanwhile, whisk the maple syrup, rum, butter, and nutmeg in a small saucepan. Heat over medium low and whisk occasionally.
• Serve the waffles with more butter and warmed boozy syrup.