CRUNCHY TOFFEE & CHAI BELGIAN WAFFLES
When we were in Paris we had these amazing praline apple crepes with ice cream. After one bite, I decided to build upon those flavors. I have been meaning (and unsuccessfully attempting) to make chai waffles for a while now. The flavors just weren't peeking through the waffle as much as I would have liked until now. The HUBS and I made these for the little brother and gf last weekend. Lets just say it might have replaced our standard lemon poppy seed waffles that we absolutely love. You must just try them for yourself. Happy Eating!
CRUNCHY TOFFEE + CHAI BELGIAN
ADAPTED FROM REBECCA FIRTH
INGREDIENTS (MAKES 15 4" SQUARE WAFFLES)
- 1 c all purpose flour
- 1/4 c vital wheat flour (can substitute with all purpose flour)
- 1/2 c brown rice flour (can substitute with all purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher/sea salt
- 1 1/3 c buttermilk (room temperature)
- 3 eggs (whites only) at room temperature
- 3 tbs of sugar
- 1/2 c whole milk
- 2 tsp of your favorite chai blend tea (we LOVE this one)
- 1 tsp vanilla extract
- 1/2 cup of crushed heath bar (1/4 for batter, 1/4 for garnish)
- vanilla bean ice cream
FOR THE BOURBON SOAKED CARAMELIZED APPLES
- 2 diced red delicious, washington, or gala apples
- 1 tbs butter
- 1 1/2 tbs brown sugar
- pinch of cinnamon
- pinch of nutmeg
- 1/4 c scotch/whiskey/bourbon of choice
- Preheat waffle iron. We have been using this interchangeable sandwich/waffle maker for about 4 years now and love it (especially since the plates can be removed and washed in the dishwasher. #win).
- Make sure all refrigerated products are at room temperature.
- In a skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg and scotch/bourbon/whiskey. Stir frequently or until caramelized. Set aside.
- In a small saucepan over low heat, bring the whole milk to a light simmer. Add the tea leaves and allow to steep until fragrant or according to specific tea type. Stir frequently. Strain out the leaves and set aside the chai.
- Sift the flours, baking soda, baking powder, and salt together and set aside.
- Whisk the egg whites until stiff peaks form. Add the sugar and whisk again until stiff peaks form.
- Mix the first half of the dry ingredients into the eggs slowly. Add the buttermilk and chai, then mix in the remainder of dry ingredients.
- Add the vanilla extract and toffee and mix until well blended and no longer lumpy.
- Grease waffle iron well and cook. Garnish with some ice cream, caramelized apples, and crushed heath before serving. Yummm.