News and Noms: Espresso Chocolate Chip Waffles with Maple Espresso Drizzle

O Waffle Wednesday, why are you only once a week?


Waffle Wednesday came with a beautiful plumeria center piece, thanks to Sunee’s and my side-of-the-road bottle-hunting excursion after the sunrise yesterday and Mr. Washom’s clever thought to ask the gardeners for the clippings this morning and arrange them nicely.


Espresso Chocolate Chip Waffles

  • two eggs
  • two cups all-purpose flour
  • one-quarter teaspoon salt
  • four teaspoons baking powder
  • one-quarter cup sugar
  • one-and-a-half cups strong coffee (We used Kona, of course)
  • one shot espresso
  • one-quarter cup melted butter
  • one-eighth cup heavy whipping cream
  • chocolate chips to taste


(Quick note: if you don’t want your breakfast to replace your cup of coffee, simply substitute decaf espresso and coffee for caffeinated. Though it seems an obvious switch, I’d hate for you to be shaking with a caffeine high all day).

1//Whisk eggs until light and fluffy/ 2// Sift together dry ingredients and set aside/ 3//Whisk coffee, butter and whipping cream into egg mixture/ 4//Slowly incorporate dry ingredients until few lumps remain while being careful not to over mix/ 5//Pour into waffle maker, add your desired amount of chocolate chips, and presto!

Maple Espresso Drizzle

  • one cup maple syrup
  • one shot espresso
  • one-quarter cup powdered sugar

1/Heat over medium until a mild boil begins// 2/ Reduce to low and simmer until ready to eat