In November, Sinterklaas will arrive in the Netherlands again. It immediately sounded like a good idea to combine speculaas and waffles together; speculaas waffles are really delicious! Speculaas seasoning is connected to the days getting colder, the time we need something to warm us inside. Speculaas seasoning has that effect. Sinterklaas is the season of shorter, darker and stormier days. Adding speculaas seasoning to a dish gives it a rich and warming flavor. Waffles are perfect for breakfast!
I used a classic waffle batter from my cookbook Wafels from Tara Duggan and added speculaas seasoning and crumbled speculaas to it. The waffle batter contains eggs, full-fat milk, butter, vanilla extract, flour, sugar, baking powder and salt.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Allergies: gluten, wheat, sugar, dairy.
2 large eggs
375 ml full-fat milk
125 grams melted butter
1 teaspoon vanilla-extract
225 grams flour
3 tablespoons sugar
1 tablespoon baking powder
0.25 teaspoon salt
2 teaspoons speculaas seasoning
100 grams speculaas
Beat eggs with milk, melted butter and vanilla extract together in a bowl.
In another bowl mix flour, sugar, baking powder, crumbled speculaas, speculaas seasoning and salt together.
Make a hole in the middle of the dry ingredients and add the wet ingredients.
Mix until it’s almost a completely smooth batter.
Cover a waffle iron with oil. Add scoops of batter to the waffle iron. Bake until done.
Serve with powdered sugar and enjoy!
- The classic waffle batter is based on the cookbook Wafels from Tara Duggan.
- Enough for about 8 waffles.