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Get the Recipe: Overnight Eggnog Waffles

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Ingredients

  • 2 cups (10 ounces) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 1/4 teaspoons (1 packet) instant/rapid-rise yeast
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups (12 fluid ounces) eggnog, at room temperature
  • 2 large eggs, at room temperature
  • 1 tablespoon bourbon
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons (3 ounces) unsalted butter, melted and still warm

Equipment

  • a waffle maker (I used one that makes hearts and flowers!)

Instructions
 

  • In a medium bowl, combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 1/4 teaspoons instant yeast, 1 teaspoon ground cinnamon, and 1 teaspoon kosher salt. Whisk until combined, and set aside.
  • In a liquid measuring cup, whisk together 1 1/2 cups eggnog, 2 large eggs, 1 tablespoon bourbon, and 1 teaspoon pure vanilla extract until combined.
  • Use a large measuring cup to make a well in the dry ingredients (from the 1st step) and pour the liquid ingredients (from the 2nd step) into the well, using a rubber spatula to mix the ingredients together until combined. Add 6 tablespoons melted and warm unsalted butter and mix until combined. Cover the bowl with plastic wrap and let rise in a warm and draft-free spot for about an hour. After an hour, transfer the mixture to chill in the refrigerator at least 6 hours, preferably overnight.
  • When you're ready to make the waffles, remove bowl from refrigerator and preheat a waffle maker and spray with nonstick cooking spray. Fill waffle iron with batter amount recommended by the waffle maker's manufacturer. Cook waffles until golden brown, before serving immediately with powdered sugar and maple syrup. Enjoy!
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