These buckwheat earl grey waffles, dark chocolate and mint are going to be one of your favourite brunch time treats. Fluffy buckwheat waffles infused with earl grey, drizzled with melted dark chocolate and topped with fresh mint and almond flakes.
This is a recipe I have been long wanting to try. Ever since I stumbled across the genius that is Beth Kirby of Local Milk. Her work has been a long time inspiration. Her words, her photography, her art, are all something to aspire to. I cannot wait for the day when she tours Australia (she comes so close doing photography retreats in southeast Asia + Japan, but alas hasn’t made it over to Oz yet).
I’ve never actually made a waffle before, and since the mister isn’t big on “dessert breakfasts” I haven’t had the encouragement to do so either. But alas, the time has come and I dove straight into waffle recipe stalking. I found many that looked amazing but put together this flavour combination by marrying some of my favourite pairings. Earl Grey + Chocolate, Chocolate + Mint.
I based the recipe around Gather + Feast’s simple vanilla buckwheat waffles but added earl grey infusion as inspired by Local Milk. The results were pretty great. I loaded them up with dark chocolate drizzle, fresh mint and flaked almonds. I love how all the flavours and textures compliment each other and stand out on their own.
I hope this recipe brings you some pleasure on a well-deserved weekend.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Small saucepan x 2
- Large bowl
- Medium bowl
- Waffle maker
Ingredients (makes 6):
- 2 earl grey tea bags for steeping
- 2 cups your choice of milk (I used almond)
- 2 cups buckwheat flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons finely ground earl grey tea
- 1/2 cup coconut sugar (add a bit more if you like sweet waffles)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 3 eggs, separated
- 100g dark chocolate (I used 70% sugar free chocolate), melted
- 1/2 cup flaked almonds
- Fresh mint leaves
- Pure maple syrup
1. In a small saucepan bring the almond milk to a simmer, remove from the heat, and add in the two tea bags. Let steep for about 5 to 10 minutes. Remove tea bags, squeezing them gently to get flavor out. Set the milk tea aside.
2. Place the buckwheat flour, baking soda, sea salt, earl grey tea and coconut sugar into a large mixing bowl.
3. Then add the milk tea, coconut oil and vanilla extract. Mix well to ensure the batter is smooth and free of lumps. Then add the egg yolks and gently stir to combine. .
4. In a medium bowl whisk the eggwhites until stiff and then fold into the mixture.
5. Place your waffle pan on heat up. Once hot lightly spray with oil.
6. Pour the mixture into the waffle pan. The amount will vary depending on the size of your waffle pan.
7. Cook for about 2 minutes or as per manufacturers instructions. Mine took about 3-4 minutes per batch.
8. Remove the cooked waffles from the pan then repeat with the remaining mixture.
9. To serve: pop the waffles onto a plate, add a drizzle of dark chocolate, a glug of pure maple, a few sprigs of mint and sprinkle with flaked almonds. Enjoy!!
Like this recipe? Yum it on Yummly.
For another brunch recipe, try my banana pancakes.
Or my baked cinnamon ricotta.
Anisa – The Macadames. xx