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Classic light and fluffy buttermilk waffles topped with homemade sweet coffee-milk syrup.
“Anything with enough sugar can be a syrup” is what I tell myself when I’m making new toppings for breakfast. Something about custom topping and drizzles really can elevate a breakfast. For this recipe i did a 50/50 buttermilk waffle. Half plain and half chocolate chip. Just to add some fun but not saturate the waffle. Then i made a super simple syrup that’s just a few ingredients. The taste is similar concentrated cafe con leche! Creamy and sweet from the milk and sugar, and a little zippy from the coffee. You’ll want to drench your waffles and pancakes. Check out my tips and tricks below for the best buttermilk waffles with a coffee milk syrup. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST BUTTERMILK WAFFLES & COFFEE-MILK SYRUP
evaporated milk: evaporated milk keeps the possibility of scolding the milk at bay. its easy to set and forget something with milk and before you know its boiling over and burnt. evaporated milk reduces the risk of burnt milk.
less sugar more starch; enough sugar can make a syrup but you can add too much sugar and it becomes overly sweet. once you’ve added enough sugar to suit your taste add in cornstarch to finish thickening up the syrup. remember it will slightly thicken once its cooled.
vanilla last: add your vanilla last. with all the boiling the vanilla will get lost. adding it last will reduce the waste.
french press it: for these kind of recipes i bring out the french press. i just like the concentrated coffee opposed to any other coffee brewing. you want the strongest coffee available. a french press has never failed me.
buttermilk powder: if you don’t have buttermilk you can add a teaspoon of vinegar to your milk. but i enjoy adding buttermilk powder it adds a tang that you don’t get from quick buttermilk recipes so keeping buttermilk on hand always great. sift the buttermilk powder as its prone to caking.
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