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Paired with a Stout
Cocoa chai buttermilk waffles with spiced whipped cream are the perfect weekend brunch recipe! They are comforting and delicious!
Pairings for Cocoa Chai Buttermilk Waffles with Spiced Whipped Cream
It has to be a pretty special day for me to have something as indulgent as this recipe. I don’t do it very often, and frankly I prefer savory over sweet when it comes to breakfast. Once in awhile though, I just want a big batch of sweet buttermilk waffles. I don’t usually get too crazy when it comes to the flavors of my waffles, but this flavor combination has become one of my favorites. There’s just something so wintry and comforting about chai spices. I really only drink chai in the fall and winter, and the same goes for these waffles.
A few things to know about this recipe…First, I am a firm believer that you need a good waffle iron. To get a good one, you don’t need to spend a lot. They tend to be on the cheaper side, but you can go too cheap. You will see the result in your waffles. Trust me on this. Purchase a good waffle iron. Second, I am definitely a fan of the crispier waffle. In the recipe below, it states how to set your waffle iron for a crispier waffle. Feel free to make them anyway you wish. There is no bad choice in this. Last but certainly not least, let your waffle batter sit for a couple of minutes. I do this with pancake batter as well. It really makes for a fluffier waffle.
Beer When it comes to sweet breakfast I love a good stout. Now don’t get carried away…I definitely don’t drink a stout every morning with breakfast, but during brunch I like to splurge. I have never been a huge fan of bloody marys, and there is just something about a good stout and a batch of these cocoa chai buttermilk waffles on a winter’s day. The chocolate in these waffles really brings out the maltiness of the stout, and it is truly a match made in heaven.
Cocoa Chai Buttermilk Waffles with Spiced Whipped Cream
Preheat your waffle iron and brush it with vegetable oil. I preheat my waffle iron close to the highest setting because I like a crispier edge with a softer inside. Feel free to preheat your waffle iron per your desired doneness.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, sea salt, cinnamon, ginger, ground cloves, ground cardamom, and ground nutmeg. Set aside.
Melt the butter in a shallow pan over medium heat. At this point you can remove the butter from the pan or continue to cook it until it browns. If you consider browning your butter, keep a close eye on it and stir it often until brown bits form on the bottom of the pan. As soon as it starts to brown, remove it from the heat immediately. Set aside to cool slightly.
In another bowl, whisk together the buttermilk, eggs and vanilla extract. Add the melted butter as you whisk vigorously until all the butter has been added. You will want to whisk vigorously so that the hot butter doesn't scramble the eggs.
Add the dry ingredients to the wet and using a wooden spoon, mix together until JUST moistened. Do not overmix. Some lumps remaining are OK.
Allow the waffle batter to sit for 10 minutes. As the waffle batter sits, prepare your spiced whipped cream. In the bowl of your stand mixer (or you may use a handheld electric mixer), combine the heavy cream, powdered sugar, cinnamon, ginger, cloves, cardamom, and nutmeg. Mix on high until soft peaks form. Set aside or refrigerate while you prepare your waffles.
Add the batter to your waffle iron and cook per your waffle iron's instructions. When you have used all of your batter, you can either keep your waffles warm in a 180 degree oven or serve them immediately with spiced whipped cream and pure maple syrup. Enjoy!