I broke out my new waffle maker last Sunday to make my inaugural batch of waffles. To go with them, I made some Turkish coffee. At a dinner party I ended up with a cup full of Turkish coffee to make at home. I’m not sure if I made it correctly, but I gave it a shot. It tasted pretty good, so I think I did ok! First, the coffee.
I used 1 T of the coffee for each cup of water, so 2 T of coffee and 2 cups of water. I heated the coffee/water mixture over low heat, eventually bringing to a gentle boil. Once it comes to a boil, turn off the heat and serve the coffee. The sediment will collect at the bottom of the pan.
Now, for the waffles. I used a recipe from Vegan Brunch for Gingerbread Waffles. Here it is:
2 cups milk (I used soy milk, but you can use any milk here-dairy or not)
1 tsp apple cider vinegar
3 T canola oil
1/4 cup molasses
1/2 cup brown sugar
1 tsp vanilla extract
3 T grated fresh ginger
2 1/4 cup all-purpose flour (I used white whole wheat flour, which worked beautifully)
1/2 tsp salt
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground cloves
Preheat your waffle iron. In a large bowl use a fork (I used a whisk) to vigorously mix together milk, vinegar, oil, molasses, brown sugar, and vanilla. Mix until the molasses is mostly dissolved. Mix in the ginger.
Add remaining dry ingredients and mix together until smooth. Spray waffle iron with cooking spray and cook waffles according to manufacturer’s directions. (My directions said to cook waffles until the light turns green…which mostly worked but sometimes they weren’t completely done, as evidenced by the fact they were sticking to the iron.)
I made waffles with about 1/2 cup of batter per waffle. I found that the batter seemed a little thick, so I added some additional water until it seemed thin enough to spread around the waffle iron with a spatula.
The recipe says it will make four six-inch waffles, but I ended up with eight or nine. They’re so tasty! I ate them drizzled with some honey.