Happy Cinco de Mayo! In college, Cinco de Mayo was one of my favorite ‘holidays’..it was kind of the last hurrah before everyone goes their separate ways for summer break. Even now I get excited about it even though, we don’t really do anything to celebrate..maybe a burrito bowl for dinner, maybe a margarita, but that’s about as far as we’ll go for the holiday these days (at least when it lands on a weekday). This year I decided I wanted to make something a little creative and fun, and so, the Churro Waffles were born!
My first thought was to brush the waffle in butter then dip in the cinnamon sugar, but that mostly just made a mess of the cinnamon sugar mixture and really didn’t stick all that well anyway. Turns out it was easiest to either just sprinkle a super generous amount on, orrrr you can sprinkle it all on when you add the batter to the waffle iron..you really can’t go wrong here! Either way you end up with a delicious cinnamon sugar concoction that although not a churro at all, it is quite reminiscent!
The chocolate sauce and whipped cream are MUSTS though! They definitely take these Churro Waffles out of the breakfast category and into dessert, but that’s just fine with me. Sometimes you need a little sugar to jump start your day 😉
Feel free to use any waffle recipe you want for your Churro Waffles, but I highly recommend this Yeasted Belgian Waffle recipe from King Arthur Flour. I have yet to find a waffle recipe that even comes close to the crisp outside that this one produces!
1 1/2 cups lukewarm milk
6 tablespoons butter, melted
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
½ cup granulated sugar
2 ts cinnamon
For Chocolate Ganache:
¼ cup dark chocolate chips
¼ cup semi-sweet chocolate chips
¼ cup heavy cream
To make the waffles:
Combine all ingredients in a large bowl, that leaves room for the mixture to expand. It’s ok if mixture isn’t perfectly smooth.
Cover with plastic wrap and let rest at room temperature for 1 hour, at which point the mixture will have begun to bubble. Either cook the waffles at this point, or refrigerate the batter overnight to cook next day.
When ready to cook, preheat the waffle iron and spray with non-stick spray. Pour ⅔ to ¾ cup batter into the center of the iron and cook according to manufacturer instruction. I find 5 to 6 minutes is usually good.
Serve immediately, or keep warm in a 200°F oven. Serve topped with a generous coating of cinnamon sugar, a drizzle of chocolate ganache, and whipped cream. Ice cream is never a bad idea, either.
Alternatively: Once pouring the batter into the waffle iron, sprinkle a generous amount of the cinnamon sugar over it before closing the lid and cooking as usual.
To make the chocolate ganache:
Combine all ingredients in a microwave safe bowl. Microwave at 50% or on defrost setting, removing to whisk every 30 seconds for approximately 1:30, or until it is smooth and all the chocolate is melted.
Do you have anything excited planned for Cinco de Mayo? Or are you more excited for the Derby coming up this weekend?