It's instant coffee.
I seriously love this stuff so much. It's my go-to for adding amazing bold coffee flavor to cakes, cookies, frosting, ice cream, and even smoothies. Even just a tablespoon or so whisked into a recipe is enough to make it taste amazing.
While you can, of course, brew yourself some coffee to use in your baking, I love using instant coffee granules because they dissolve instantly on contact, adding plenty of flavor without diluting the ingredients or changing the volume of liquids. It can also be used in marinades or as part of a rub on steaks or other cuts of meat before cooking, or shaken up with your favorite spirit for a fun cocktail.
El Mejor Nido this spring to create a few fun and easy recipes using some of my favorite classic Nestle products. This month, I'm playing around with Nescafé Clásico to create the perfect Mother's Day recipe for the coffee-loving mamas in your life.
This recipe makes enough waffles for four, so if you have any leftovers, let them cool and then pop them into baggies to keep in the fridge or freezer. You can heat them up in a toaster for a super easy and delicious on-the-go breakfast the next day!
This post is sponsored by Nestlé and ElMejorNido.com. For more great recipes and ideas, visit ElMejorNido.com.
Cafe con Leche Waffles Recipe
1 ½ cups all-purpose flour
¼ cup granulated white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 ¼ cups buttermilk
3 tablespoons Nescafe (clasico) instant coffee granules
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
For the whipped cream:
½ cup heavy cream
1 teaspoon maple syrup
1/8 teaspoon kosher salt
Berries and pure maple syrup, for serving
Preheat waffle iron according to manufacturer’s directions.
Whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together eggs, buttermilk, NESCAFE, vanilla, and melted butter until smooth.
Pour buttermilk mixture into flour mixture, and stir just until evenly combined and no dry spots remain (you may have a few small lumps, but that’s OK!)
Cook waffles according to manufacturer’s instructions, placing on a cooling rack between batches to avoid steaming.
While waffles cook, whip the heavy cream, 1 teaspoon maple syrup, and 1/8th teaspoon kosher salt until stiff peaks form.
Serve hot topped with the freshly whipped cream, berries, and maple syrup.