Syrup infused with Earl Grey Tea is a special treat with these Chocolate Waffles.
Chocolate Waffles with Earl Grey Syrup
2014-11-04 04:07:21
Yield: 16 mini waffles
Ingredients
- 1½ cups baking and pancake mix
- 1 cup sugar
- ⅓ cup unsweetened cocoa
- ¾ cup strongly brewed chocolate tea*
- 2 tablespoons canola oil
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract
- 1 recipe Earl Grey Syrup (recipe follows)
- Garnish: fresh berries and confectioners’ sugar
Instructions
- In a medium bowl, combine pancake mix, sugar, and cocoa. Stir in tea, oil, eggs, vanilla extract, and chocolate extract, whisking to combine.
- 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.
- 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.
- Serve warm with Earl Grey Syrup. Garnish with fresh berries and confectioners’ sugar, if desired.
Notes
- For testing purposes, we used SerendipiTea Once Upon a Tea chocolate tea.
TeaTime Magazine https://www.teatimemagazine.com/
Earl Grey Syrup
2014-11-04 04:13:34
Yield: approximately 1 cup
Ingredients
- 2 cups strongly brewed Earl Grey tea
- 2 cups sugar
- 2 tablespoons corn syrup
- ½ vanilla bean, split lengthwise and scraped, seeds reserved
- 2 tablespoons butter, diced
Instructions
- 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.
- 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 https://www.teatimemagazine.com/
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