I’m not a big breakfast fan, I am however a huge fan of brunch! Pour me a mimosa, get me a cup of coffee and I’m a happy girl. Boozy brunch are always my favorite especially when the agenda for the day is to do nothing but lay around in comfy’s and enjoy the company of friends and family around you. {I’m mainly talking about our Sundays here in San Francisco.}
Needless to say this was the perfect Sunday morning breakfast. It’s raining and cold and we got nothing to do but watch football all day. Perfection.
This recipe sounds complicated and super impressive, but it’s actually very simple. Nothing is worse than at 9 in the morning fighting with the flour and making a mess. I cheat and always make my waffles out of Krusteaz pre-mixed Belgian waffle batter. I give it my own little twist, but we’re keeping things simple here.
Along with giving it my own little twist. I always love adding my own flavors to anything pre-made. I always encourage you to take a recipe and make it your own. I’m a bourbon girl so naturally I’m using good bourbon whiskey here. But you can use any kind you like. If you’re not in love with whiskey, you can totally omit it. I’m so in love with the use of pomegranates during the holiday season. They’re festive, tasty and are not only good for you but also super versatile that I think go on everything from pork chops to salads to boozy waffles.
Action shot is key!
This Bourbon Whiskey Syrup is deadly, just be careful not to light your kitchen on fire while making it!
All together this breakfast will become a new lazy Sunday favorite.
Pomegranate Whiskey Waffles
Boozy brunch is the perfect beginnings to a lazy Sunday. This recipe is super simple and will become a new favorite for your holiday brunch this season. I'm a bourbon girl but you can use any kind of whiskey you like here. Cheers!
Ingredients
- 3 cups Krusteaz Belgian Waffle Mix
- 1 1/3 cups Cold Water
- 1/3 Vegetable Oil
- 1 tablespoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
- 1 cup Pomegranate Arils, plus extra for garnish
- 1/2 cup Bourbon Whiskey
- 1 cup Maple Syrup
- 1 teaspoon Ground Cinnamon
- 2/3 cup Heavy Cream
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Bourbon
- 2 tablespoons Confectioners' Sugar
Directions
- Step 1 Preheat your waffle iron.
- Step 2 In a medium mixing bowl whisk together Krusteaz mix, water, oil, cinnamon, vanilla extract and 1 cup of pomegranate arils. Whisk together until combined and slightly lumpy. Be careful not to over mix batter.
- Step 3 Cook in batches. Pour batter onto a lightly greased waffle iron. Cook until steaming stops, about 5 minutes, or until golden brown.
- Step 4 Grease waffle iron between each batches. While waffles are cooking make the syrup.
- Step 5 Add whiskey to a heavy bottomed saucepan. Slowly bring bourbon whiskey up to a boil, be careful here because it may flare up but don’t panic. Don’t touch it just let it go until the alcohol burns off and the flame goes out. Reduce bourbon whiskey by half. Add the syrup and cinnamon and whisk together. Simmer for 5 minutes.
- Step 6 Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla, bourbon whiskey, and confectioners’ sugar
- Step 7 continue whipping on medium speed until the soft peaks return, 2 to 3 minutes.
- Step 8 Serve warm syrup and whipped cream on top of waffles with an extra sprinkle of pomegranate arils.
Savor and Enjoy!
And don’t forget about the mimosas. Cheers!
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