This recipe puts eggnog to good use for fluffy waffles that make for the perfect breakfast—or dessert. Try vegan and gluten-free options, too. Prep Time: 10 min Cook Time: 10 min Makes about 10 waffles Ingredients 2 cups all-purpose flour (or all-purpose gluten-free or paleo flour) 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 tablespoon coconut or turbinado sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 cups store-bought eggnog (or vegan eggnog) 2 large eggs (sub 2 flax eggs for vegan version) 1 teaspoon vanilla extract 1/4 cup coconut oil, melted and slightly cooled Directions Preheat your waffle machine according to the manufacturer's instructions, and heat an oven/toaster oven to 200°F to warm baking sheet. Whisk flour, baking powder, salt, sugar, cinnamon, and nutmeg together in a large bowl; set aside. Next, whisk the eggnog, eggs, and vanilla together in a medium bowl and slowly stir in the melted oil. Then, add the liquid mixture to the flour mixture until a creamy batter forms. Depending on your waffle maker, use about 3/4 cup of batter for round, Belgian-style waffles or about 1/3 cup for smaller, square waffles. Cook until the waffles are golden-brown on both sides, about 4 minutes. Transfer waffles to baking sheet to stay warm until ready to serve. Repeat with the remaining batter. For breakfast waffles: Top with maple syrup, cinnamon, and/or your favorite cooked or fresh fruit. For decadent dessert waffles: Top with your favorite whipped cream (dairy or non-dairy), pomegranate seeds, and chocolate chips. Make ahead tip: The batter can be made and stored in the refrigerator up to one day ahead of time—just be sure to stir your mixture well before using.