There’s something so comforting about traditions. For instance: breakfast on Christmas morning. I grew up eating overnight breakfast strata; my guy’s family does blueberry muffins. So this year, we’re going to do both, along with lattes brewed up in the Crock Pot. Can’t wait.
Creating brand new traditions is fun, too. A couple of years ago, my guy and I decided we would mark winter solstice with a movie night. We whip up a big bowl of popcorn, cozy up on the couch with a big blanket, and watch a mushy Christmas movie. This year, hopefully our daughter will be sleeping – molars and croup have made this a challenge these past few days – but in a couple of years, she can join in.
Thanks to Pinterest, a gazillion ideas are at our fingertips – and it’s tempting to start up several more traditions. People out there have such amazing ideas! I do try to be selective as to avoid being traditioned-out, but I couldn’t resist this pickle and pepper ornament idea. We’re going to try this one at my extended family Christmas gathering this year. I mean, I’ve always wanted an excuse to buy a pickle ornament.
Another new tradition I might insist on squeezing in somewhere? These bad boys: eggnog chocolate chip waffles. Maybe they’ll be Christmas Eve breakfast. Maybe Christmas Eve Eve. Maybe a breakfast for dinner tradition. I don’t even know, I just want them to be a part of every December from here to eternity.
I adapted this recipe, Waffles of Insane Greatness, from Food Network. Which, by the way, is a bit of a revelation as far as waffle recipes go. I admit I wasn’t sure about that much cornstarch or vegetable oil in my waffles, but after trying it, I’m totally a convert. These waffles don’t over-swell or under-rise or stick to the waffle iron – they just come out perfect every time. Eggnog, nutmeg, cinnamon, and vanilla give them that distinctive holiday flair; chocolate chips make them extra special.
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg (freshly ground if possible)
- ½ teaspoon ground cinnamon
- 2 cups eggnog
- ⅔ cup vegetable oil
- 2 eggs
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips
- Butter and maple syrup for serving
- In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, salt, nutmeg, and cinnamon until combined.
- In another medium bowl, beat together the eggnog, eggs, vegetable oil, sugar, and vanilla.
- Pour the wet ingredients over the dry and mix until combined (do not overmix). Let the batter sit for 30 minutes.
- With a wooden spoon, gently stir in the chocolate chips.
- Preheat your waffle iron. No need to butter or spray the waffle iron, as the oil in the batter will help the waffles to release from the iron.
- Following the instructions for your particular waffle iron, cook the waffles. My waffle iron takes about ½ cup of batter and takes about 3 minutes per waffle. Serve immediately with butter and maple syrup.