Eggnog-Raspberry Belgian Waffles

Recipe View 5 mins Preheat your Belgian waffle iron according to the manufacturer's instructions. (5 minutes)

Recipe View 2 mins In a large mixing bowl, whisk together the flour, sugar, and baking powder until well combined. (2 minutes)

Recipe View 3 mins Gradually whisk in 1 cup of the eggnog, the melted butter, and the beaten egg until a smooth batter forms. If the batter seems too thick, add the remaining eggnog a little at a time until it reaches a pourable consistency. (3 minutes)

Recipe View 1 mins Lightly grease the preheated waffle iron with non-stick cooking spray or brush with melted butter. (1 minute)

Recipe View 5 mins Pour the batter onto the hot waffle iron, using the amount recommended by the waffle iron's instructions. Close the lid and cook until the waffle is golden brown and crisp, typically about 3-5 minutes. The waffles are usually done when the steam subsides. (5 minutes)

Recipe View 2 mins Carefully remove the waffle from the iron and transfer it to a serving plate. Keep warm in a low oven (200°F) while you cook the remaining waffles. (2 minutes)

Recipe View 5 mins While the waffles are cooking, gently heat the raspberry preserves in a small saucepan over medium heat until they are smooth and easily pourable, stirring occasionally. (5 minutes)

Recipe View 2 mins To serve, drizzle the warm raspberry preserves generously over each waffle. Top with fresh raspberries and a dollop of whipped cream, if desired. Serve immediately and enjoy! (2 minutes)