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A Sip Before Dying - Espresso Waffles with Mocha Sauce


1 cup sweetened condensed milk

1/4 cup strong coffee

4 oz dark chocolate, finely chopped

1 cup all-purpose flour

1/4 cup cocoa powder

1 tablespoon espresso powder

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon sugar

1/2 teaspoon salt

1 cup whole milk

2 tablespoons melted butter

3 eggs

toasted almond slivers for garnish

fresh raspberries for garnish


Over medium heat, combine in a saucepan the sweetened condensed milk and coffee. Bring it to a boil, stirring constantly to avoid the milk burning. Remove from the heat and add the chocolate. Whisk it until smooth and keep warm, but not hot.


In a large mixing bowl, whisk flour, cocoa powder, espresso powder, baking powder, baking soda, sugar, and salt. In a smaller bowl, mix together the milk with the melted butter and eggs until smooth. Add to the dry ingredients and stir just until combined—do not over stir.


Bake in a waffle iron according the manufacturer's directions until crisp on the edges.


Drizzle each waffle with some of the mocha sauce, and garnish with the almonds and raspberries. Enjoy!


This recipe makes about 6 waffles, depending on size.


Shortcuts!

You can use waffle or pancake mix, and just add in the espresso powder and cocoa powder before mixing according to the package directions.


Beverage Pairings

Pair with a warm latte or Raspberry Bellinis (recipe below!).


Raspberry Bellinis


1/2 cup raspberries (fresh or frozen and thawed)

1 tablespoon sugar

1 (750-ml) bottle chilled champagne, prosecco, or other sparkling wine


In a small bowl, mash the raspberries with the sugar until the sugar is dissolved and mixture is smooth. Put about a tablespoon of the puree into a champagne flute. Then slowly fill with champagne, being careful, as it will fizz. Repeat for the other glasses.


Makes 4 delightful breakfast cocktails


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