I made these chocolate waffles when I was going through my speculoos phase. I’m not really over it yet. I’ve been using it instead of peanut butter in a lot of recipes lately. It’s just so good! I like to eat it with a spoon straight from the jar. The smooth, spicy creaminess of the speculoos goes very well with the chocolate waffles.
These were the first sticks I made with my waffle maker and they didn’t quite crisp up. I should have left them in a bit longer. Popped in the toaster the next morning they still tasted good.
2/3 cup Speculoos spread
1/4 cup whole milk
3 tbs sugar
1 cup whipping cream
1/2 cup chocolate chips
4 tbs unsalted butter
1 1/2 cups whole milk
2 tsp vanilla
1 3/4 cup plain flour
1 cup sugar
1/4 cup cocoa powder
1 tbs baking powder
1/2 tsp salt
- Place the chocolate chips and butter in a double boiler and stir until melted. Let cool for a few minutes.
- Make the cream. In a small saucepan cook the speculoos, milk and sugar until smooth, about 1-2 minutes. Set aside.
- In a large bowl whip the cream until soft peaks form. Gently fold in the cooled speculoos mixture. Refrigerate until the waffles are ready.
- Make the waffle batter. In a medium bowl whisk the eggs, milk and vanilla and then stir into the chocolate mixture.
- In a large bowl whisk together the flour, cocoa powder, baking powder and salt. Make a well in the center and pour in the chocolate mixture. Whisk until smooth.
- Pour into a preheated waffle maker and cook until crisp. Serve with the cold speculoos cream.
Speculoos spread can be replaced with creamy peanut butter.
Adapted from Waffles. Lakeland also provided me with a waffle maker.