It’s Waffle Wednesday! Usually it’s more like weekends are for waffles, especially ones like these Chai Waffles with Cranberry Syrup. We went through a little waffle “drought” after our waffle iron broke earlier this year. I finally went out to Williams Sonoma a few months ago and picked up a new one. I think it was after spending all the time in California and having a week where the girls pretty much ate waffles almost every morning for a week. Wow waffle irons have changed over the years. My mom has the same heavy metal one that she had when I was growing up. I’ve been through oh geez maybe 4 or 5 so I was doing my research this time. They now have ones you set for the type of waffles you’re making, the levels for how golden you want them, even drip trays for those times you over fill it and it spills out the side. Oh but don’t worry they still come out with those perfect little squares. You know the ones you made sure to fill each one up with syrup as a kid, or if you were me butter and when it melted you sprinkled them with brown sugar, oh those were the days. While I like pancakes they just aren’t the same. There is something to be said about that perfectly spongy light fluffy stack of pancakes, you know the ones.
I bought the new waffle iron and had hopes of making waffles again on Sunday mornings but it was still soccer season and things were just busy and we hadn’t been able to make waffles until recently. All I wanted was a nice relaxing Sunday morning, sipping my coffee, and making waffles for the family. Sometimes I have a little helper and she helps while sipping her vanilla steamer. I also wanted to switch things up and make waffles once a week for the girls. We use to make breakfast cookies, pancakes, and I would make breakfast every morning but this year something changed and it’s been quicker breakfasts and each of us doing our own things most mornings.
Pumpkin waffles were on my list to make for over a month but instead when I get the chance to make waffles instead of pumpkin waffles with chocolate chips, maybe pumpkin peanut butter, or simple with just pure maple syrup what do I make… Chai Waffles with Cranberry Syrup. Yep cranberries again! Hey no worries if cranberries aren’t your thing or if I’ve burnt you out on them. Which hey really people post pumpkin non stop this time of year I’m just switching things up this year with something I’ve been craving more than ever. Again I can’t tell you why my love of pumpkin that usually drives my hubby and family crazy isn’t there this year but instead is so hooked on cranberries. I have a few other delicious options. These waffles with their hint of chai are great with caramelized bananas or apples (love to cook banana and apple slice, not together, in coconut oil) or just gold old fashioned classic maple syrup! If you aren’t a fan of chai these only have just a hint of it but can be adjusted for a stronger chai taste.
Perfect for Thanksgiving morning or this coming weekend before the holiday, or really any day. Slowing down for a morning and relaxing and just enjoying time with loved ones, or just a good book. I’m reminded so often lately that we just need to slow down and enjoy the moments and reflect on life and that is what waffles and as my girls call them “big breakfasts” mean to me. The girls always use to tell grandma when we are up staying with them they want a “big breakfast”. To them that means pretty much pancakes, or waffles, cinnamon rolls, cream puffs, popovers, or scones with fresh fruit and maybe bacon if you ask the oldest.
While I might not end up making waffles once or twice a week as originally planned we are coming up on the winter months and things slow down a little around here, minus the holidays. I look forward to all the waffles on snow days, after going sledding or building a snowman, or fueling up on them before going hiking in the snow. I still need to get all the settings down as I decided to try another flour on the batch to photograph, which I learned something else new and had to test out so I added that in the notes as it was a much nuttier gluten free flour blend that contained flax so it soaks up a lot more liquid. Don’t worry see notes it’s easily adjustable and the recipe works for at least 3 other flour types I’ve tried with this waffle recipe over the years. With the settings this time they didn’t come out as crispy as others and the last time.
Chai Waffles with Cranberry Syrup
Makes 4 servings
2c whole wheat white or gluten-free all-purpose*
1 1/2 TBSP baking powder
1/4 tsp sea salt
2 eggs, flax eggs or chia eggs
1 1/2c dairy free chai drink (like REBBL Ashwagangha Chai) or 2:1 ratio of chai tea concentrate and dairy free milk (1c chai Gray Duck Burnt Ginger Chai Tea Concentrate, 1/2c So Delicious Unsweetened Coconut Milk)**
6oz (3/4c) coconut milk yogurt (So Delicious Greek Style Coconut Milk Yogurt, Vanilla)
1/2c sugar or local honey
1c fresh or frozen whole cranberries
pinch of cinnamon, optional
Served with coconut whipped cream (So Delicious Coco Whip), optional.
Also delicious served with maple syrup and or caramelized bananas if cranberries aren’t your thing or you want to switch things up.
*If using a flour like Cup4Cup Wholesome it’s thick so I add a little more chai/milk, about 1/2c. This flour has flax and other grains that soak up moisture.
** Adjust if you want more of a chai flavor using a higher ratio of concentrate.
Bring sugar, water, and cranberries to a boil. Reduce and cover cooking for 10 minutes, stirring occasionally. Remove from heat.
Heat waffle iron. Prepare flax/chia egg if using. In a bowl combine flour, baking powder, and salt. In a large bowl mix together chia drink/chia and milk, yogurt, and eggs. Add flour mixture to the wet and mix until just combine. Spray waffle iron with coconut or non stick spray and make waffle according to your waffle makers instructions. If serving waffles all at once place cooked waffles on a cooling rack while others cook to prevent them from getting soggy (which happens as hot waffles sit on a plate).
While waffles are cooking blend cranberry mixture in a Vitamix, or high-speed blender. Add 1/4-1/2 cup water to reach desired consistency. If you make the Cranberry Syrup ahead of time and refrigerate it will thicken so you will need to warm it up before serving.
Top waffles with whipped cream and cranberry syrup. Enjoy!
Oh and if you have leftover cranberry syrup you can store it in the fridge or use it for cocktails/mocktails!
Chai Waffles with Cranberry Syrup, add a little peace and spice to your holidays! @OceanSprayInc #WaffleWednesday Click To Tweet
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