# Components:
→ Waffles
01 - 2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground nutmeg
10 - 2 large eggs
11 - 1 1/2 cups whole milk
12 - 1/3 cup unsulphured molasses
13 - 4 tablespoons unsalted butter, melted and cooled
14 - 1 teaspoon vanilla extract
→ Creamy Eggnog Sauce
15 - 1 cup eggnog
16 - 1/4 cup heavy cream
17 - 2 tablespoons sugar
18 - 1 tablespoon cornstarch
19 - 1/4 teaspoon ground nutmeg
20 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat your waffle iron according to the manufacturer’s instructions.
02 - In a large bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until evenly mixed.
03 - In a separate bowl, whisk eggs, whole milk, unsulphured molasses, melted unsalted butter, and vanilla extract until smooth and well combined.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just incorporated; do not overmix. A few lumps are acceptable.
05 - Lightly grease the preheated waffle iron. Pour sufficient batter to cover the grid, using about 1/2 to 3/4 cup depending on the iron size. Close the lid and cook until waffles are golden brown and crisp. Repeat with remaining batter.
06 - While waffles cook, combine eggnog, heavy cream, sugar, cornstarch, and ground nutmeg in a small saucepan. Place over medium heat and whisk constantly until the sauce thickens, about 3 to 5 minutes.
07 - Remove the saucepan from heat and stir in vanilla extract until fully incorporated.
08 - Present waffles warm, generously drizzled with the creamy eggnog-infused sauce.
