This recipes was inspired by (created for) all the late night party-goers, the hungry all-nighters students and the workaholics that need a delicious and fulfilling pick me up to help them recover for a long day ahead. Also, this is a concept that Starbucks would be able to capitalize from it if they were to use my idea in creating Belgian waffles based off of their already popular coffee and tea drinks.
- For waffle ingredient – take 2 eggs and separate the yolks from the egg whites in two different bowls
- Room temperature Apple & Cranberry filling (Chai Tea Latte Belgian Waffle)
- Use cooking spray on the waffle iron
Ingredients for Belgian Waffle:
For gluten-free use a gluten-free all-purpose flour. If you are pressed for time, pancake or waffle flour mix works just as well. Just make sure to substitute the liquid with your choice of Starbucks drink.
2 cups all-purpose flour
1 3/4 cup of (extra shot Starbucks Vanilla Macchiato or Chai Tea Latte)
1/2 cup vegetable oil
1 tbsp of raw sugar
4 tsp of baking powder
1/4 tsp of salt
1/2 tsp of vanilla extract
2 tbsp of finely chopped mixed nuts (Vanilla Macchiato Belgian Waffle Mix)
1 Hershey Dark Chocolate Syrup (Vanilla Macchiato Belgian Waffles)
1 (frozen) Bar of Dove milk chocolate (Vanilla Macchiato Belgian Waffles)
1/3 cup of un-shelled roasted non salted Pistachio (Chai Tea Latte Belgian Waffles)
1/2 cup of the apple and cranberries filling (Chai Tea Latte Belgian Waffle Mix)
1 (frozen) Bar of Ghirardelli white chocolate (Chai Tea Latte Belgian Waffles)
Instructions: (bake time approx. 10-12 mins)
Preheat waffle iron
Incorporate all the dry ingredients together. Mix in the two egg yolks, vanilla extract, vegetable oil and based on the type of Belgian waffle pour in the Starbucks flavor coffee or Chai Tea Latte. When both the dry and wet ingredients are fully incorporated, add and stir in either the finely chop mixed nuts (for the Vanilla Macchiato Belgian Waffle) or the apple & cranberry filling (for the Chai Latte Belgian waffle). In a separate bowl, whip up the egg whites to a stiff peak and then fold in the egg white into the rest of the mixture (this will make your waffle light and airy). Once ingredients are completely incorporated, pour the batter into your waffle maker and then add your dark chocolate for the Vanilla Macchiato Belgian Waffle. After, the waffle has fully risen and baked, take it out of the waffle maker and let it cool on a cooling rack for 4 mins (the longer you let the waffle cool the crisper it will get). Grate the frozen Dove Milk Chocolate or Ghirardelli white chocolate or pistachio on top of your waffles if desired.
Starbucks Chai Latte Belgian Waffle– W/ Apple & Cranberry caramel sauce
Something for Starbucks to consider if they were to start serving warm Belgian Waffles with their coffee.