Espresso Waffles with Coffee Maple Syrup

Espresso Waffles with Coffee Maple Syrup

A deliciously fluffy espresso waffle topped with coffee infused whipped cream and a caffeinated coffee maple syrup. Cup of coffee optional.

Ingredients

Espresso Waffles

• ½ cup + 2 tablespoon of all-purpose flour

• 2 teaspoon cornstarch

• 1 teaspoon baking powder

• ⅛ teaspoon baking soda

• 1 tablespoon white sugar

• ¼ teaspoon salt

• 1 tablespoon brown sugar

• 1 teaspoon instant espresso

• ¼ cup heavy cream, at room temperature

• ¼ cup buttermilk, at room temperature

• 1 tablespoon sour cream, at room temperature

• 1 egg, at room temperature

• 2 tablespoon butter

Coffee Whipped Cream

• ⅓ cup of heavy cream

• ½ teaspoon coffee vanilla extract*

• ⅛ teaspoon espresso powder

• 1 ½ tablespoon powdered sugar

• pinch of salt

Coffee Maple Syrup

• ¼ cup of maple syrup

• ¼ teaspoon coffee vanilla extract*

• ⅛ teaspoon espresso powder

• pinch of salt

Method:

1. Melt 2 tablespoons of butter in a pan and let it cool.

2. Whisk all purpose flour, cornstarch, baking powder, baking soda and white sugar in a bowl till combined

3. In a separate bowl combine brown sugar, instant espresso powders, room temperature heavy cream, buttermilk, sour cream and whisk till combined. Room temperature ingredients create a more homogeneous mixture and

4. Add room temperature egg into liquid mixture and whisk till combined.

5. Add the dry ingredients into liquid mixture and fold until just combined. You should see a few pockets of flour. Barely mixing the batter helps with reducing gluten develop resulting in a tender waffle.

6. Finally, stream in butter and fold it in until just combined.

7. Let the batter rest for about 20 to 25 minutes.

8. While the batter rests, make the coffee whipped cream and coffee maple syrup.

9. Take a clean cold bowl and pour heavy cream, coffee vanilla extract, espresso powder, powdered sugar, salt and whip until soft and fluffy.

10. In another bowl, combine maple syrup, coffee vanilla extract, espresso powder, salt and stir until combined.

11. Get your waffle iron hot. Once ready, pour ¼ cup of batter in each waffle well.

12. Cool waffles on a wire rack while you cook remaining waffles.

13. Place waffles onto plate and top with whipped cream and maple syrup.

Notes:

• *I love using Heilala’s Coffee Vanilla Extract to flavor these waffles but if you do not have any coffee vanilla extract you can substitute with regular vanilla extract and add a touch more espresso powder.