Chocolate Waffles with Earl Grey Syrup

Syrup infused with Earl Grey Tea is a special treat with these Chocolate Waffles.

Chocolate Waffles with Earl Grey Syrup
Yield: 16 mini waffles
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  1. 1½ cups baking and pancake mix
  2. 1 cup sugar
  3. ⅓ cup unsweetened cocoa
  4. ¾ cup strongly brewed chocolate tea*
  5. 2 tablespoons canola oil
  6. 2 eggs, lightly beaten
  7. 1 teaspoon vanilla extract
  8. 1 teaspoon chocolate extract
  9. 1 recipe Earl Grey Syrup (recipe follows)
  10. Garnish: fresh berries and confectioners’ sugar
  1. In a medium bowl, combine pancake mix, sugar, and cocoa. Stir in tea, oil, eggs, vanilla extract, and chocolate extract, whisking to combine.
  2. Preheat waffle maker according to manufacturer’s instructions; when heated, spray surface with nonstick cooking spray. Ladle approximately ½ cup of waffle batter into waffle wells. Cook for 5 minutes, or until done.
  3. Carefully remove waffles. Repeat with remaining batter, spraying waffle maker with nonstick spray in between batches. Let cool for 5 minutes, then cut each waffle into quarters.
  4. Serve warm with Earl Grey Syrup. Garnish with fresh berries and confectioners’ sugar, if desired.
  1. For testing purposes, we used SerendipiTea Once Upon a Tea chocolate tea.
TeaTime Magazine

Earl Grey Syrup
Yield: approximately 1 cup
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  1. 2 cups strongly brewed Earl Grey tea
  2. 2 cups sugar
  3. 2 tablespoons corn syrup
  4. ½ vanilla bean, split lengthwise and scraped, seeds reserved
  5. 2 tablespoons butter, diced
  1. In a heavy-bottomed saucepan over medium-high heat, stir together the tea, sugar, corn syrup, and vanilla bean seeds. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, 10 to 15 minutes, or until mixture is reduced by half.
  2. Remove from heat, and stir in the butter. Serve immediately, or let cool, pour into an airtight container, and refrigerate for up to 1 week. Gently warm before using.
TeaTime Magazine

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