Make eggnog waffles this Christmas

These eggnog waffles are delicious, but adding buttered pecans and warm maple syrup make them beyond delectable.

My grandmother always made a sampler of whatever she was preparing, and I’m no different. So, for your test waffle, if you’re looking for a brown, crisp waffle, turn the waffle iron to the highest setting.

Since this recipe is fresh and easy, give this casserole a try and let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.

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1 ½ c all-purpose flour

¼ c and 2 T tapioca flour

3 T granulated sugar

1 t baking powder

1 1/8 t nutmeg, freshly grated

½ t sea salt

1 egg, separated

2 egg whites

¼ c heavy cream, room temperature

½ c and 2 T milk, room temperature

1 ½ t vanilla extract

1 T bourbon

12 T clarified butter, melted


Preheat waffle maker.

Preheat oven to 225 degrees Fahrenheit.

Combine dry ingredients in a large bowl. Using a whisk, blend dry ingredients and set aside.

In a liquid measuring cup, add cream, milk, egg yolk, and 6 tablespoons melted butter.

Meanwhile, make a well in the center of dry ingredients and pour liquid. Starting in the center, stir and combine well.

Add egg whites to a clean, dry mixing bowl. Using the whisk attachment, beat until stiff peaks form.

Gently fold egg whites into batter.

Brush waffle grids with melted butter. Pour approximately ¼ cup batter into each grid, spooning 2 teaspoons melted over the batter. Secure lid and cook according to waffle maker manufacturer’s instructions. Once done, place waffles on a cooling rack. 

Transfer cooked waffles to the oven until ready to enjoy. (yields 8 servings)