Eggnog-Raspberry Belgian Waffles Recipe

Heat a Belgian waffle iron.

Mix the flour sugar and baking powder together in a mixing bowl. Stir in 1 cup eggnog butter and the egg until well blended. Add more eggnog if needed to make a pourable batter.

Lightly grease or spray the waffle iron with non-stick cooking spray. Pour some batter onto the preheated waffle iron close the top and cook until golden brown and crisp on both sides. Waffles are usually cooked with steam subsides. Transfer waffles to a serving plate and keep warm.

Meanwhile place the raspberry preserves in a pan and heat over medium heat until pourable.

To serve drizzle raspberry preserves over each waffle and top with raspberries. If desired add a dollop of whipped cream to each waffle.