Now, you may not think that your family pays attention to Christmas breakfast traditions, but I promise the one year you leave something out there will be protests far and wide! Here’s my twist on regular waffles – no more boring white waffles at my table. In fact, waffles can be made in myriad flavors. Pick your favorite cake and turn it into a waffle. It truly is that easy!
For Christmas this year I am making red velvet waffles with maple cream and candied pecans – all the comforts of a traditional red velvet cake in a waffle form. My favorite part is the crunch of the candied pecans. And if you like warm chai on a cold day, then my hot buttered chai is perfect for your Christmas morning. I came up with this dandy of a recipe when I was trying to recreate my Mom’s hot buttered rum recipe. It was such a success I now give it as a gift. Pair it with a sassy mug and a little bottle of rum! These recipes are destined to be holiday favorites for years to come.
Red Velvet Waffles
Red Velvet Waffles
1 1/2 c flour
3 T Ghirardelli cocoa powder
1/2 c cornstarch
1 t baking powder
1/2 t baking soda
1/2 t salt
4 T sugar
2 c buttermilk
2 sticks unsalted butter, melted
2 large eggs, beaten
1 1/2 t vanilla extract
3 T red liquid food coloring
Preheat waffle iron according to manufacturer’s instructions. In a medium-sized bowl, whisk together the dry ingredients. Set aside. In a large bowl, whisk together the buttermilk, butter, vanilla and red food coloring. Slowly add the dry ingredients to the wet until combined with no lumps. Pour into waffle maker and cook until crisp. Remove from waffle iron and serve with a dollop of maple cream and sprinkle with candied pecans.
Maple Cream
8 oz cream cheese, softened
4 T real maple syrup
In a small bowl, beat together the cream cheese and maple syrup until smooth.
Candied Pecans
2 c whole pecans
1/2 stick of unsalted butter
1/4 c brown sugar
1 t cinnamon
1 t vanilla paste
In a large skillet melt butter over medium heat. Add in the pecans, brown sugar, cinnamon and vanilla paste. Stir frequently until sugar has melted. Watch carefully as the nuts can burn quickly! Once sugar is melted, remove from heat and pour onto parchment-lined baking sheet to cool.
Hot Buttered Chai Tea Mix
1 c nonfat dry milk powder
1 c nondairy powdered coffee creamer
1 c French vanilla-flavored nondairy powdered coffee creamer
2 1/2 c sugar
1 1/2 c unsweetened instant tea
2 t ground ginger
2 t cinnamon
1 t ground cardamom
1 t nutmeg
1 t allspice
1 t white pepper
1/2 gallon French vanilla ice cream, softened
1 T rum (optional)
Combine all of the dry ingredients in a large bowl. In another large bowl, spoon in the softened ice cream. Add 2 cups of the dry ingredient mix. Stir until well combined and then place in an airtight plastic freezer container. Freeze 2 hours. To make the tea, add a scoop of frozen chai mixture to a mug and pour boiling water over and fill to the top. Add rum for a little holiday zing!
Store extra dry chai tea mix in a plastic storage bag or canister.
Whimsical polka dot Santa Claus and snowman dishes, lime green napkins and red snowflake runners generously supplied by Seasonal Living at Flower City in Oklahoma City, 405.947.4100, seasonallivingokc.com.
