Brushed with melted butter, coated in cinnamon sugar, and served with chocolate, strawberry and caramel sauces, these waffles are what dreams are made of.
These churro waffles are the result of an early morning craving for churros and chocolate, a desire to to use my waffle iron again, and a shortage of milk in the house. Shortage of dairy milk, that is, but an abundance of almond beverages.
Brushed with melted butter, coated in cinnamon sugar, and served with chocolate, strawberry and caramel sauces, these churro waffles are the stuff of dreams. Wonderful when served hot and fresh out of the iron, but just as tasty leftover the next day (the texture gets even denser/chewier in the fridge, and the flavors more concentrated). If ever there was a dessert masquerading as a breakfast food, this is it. And it is GLORIOUS. 
Almond Milk Churro Waffles with Caramel, Chocolate, and Strawberry Sauces
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
Crispy churro waffles, drizzled with chocolate, strawberry, and caramel sauces. A dream breakfast or dessert!
Ingredients
- 1 1/2 cups (355 ml) Ultimate Almond: Vanilla Almond Beverage
- 4 tbsp butter
- 1/4 tsp kosher salt
- 1 1/4 cups (296 ml) gluten free flour
- 1/4 cup (59 ml) granulated sugar
- 1 tsp ground cinnamon
- 4 eggs
- 1/2 cup (118 ml) granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp butter
- 1/2 cup (118 ml) semisweet chocolate chips
- 1/2 to 1 cup Ultimate Almond: Original Almond Beverage
- 1 cup (237 ml) strawberries
- 1 tbsp lemon juice
- 1/2 cup (118 ml) butter
- 1 cup (237 ml) brown sugar
- 1/2 cup (118 ml) heavy cream
- 1/2 tsp salt
Instructions
- Mix sugar and cinnamon together in a shallow plate or baking dish. Set aside until waffles are ready.
- Combine chocolate chips and almond milk in a microwave-safe mug or bowl. Microwave on high for 45 seconds, then stir vigorously. Microwave in additional 20-second increments, as necessary (stirring vigorously between sessions), until the chocolate sauce is silky smooth.
- Place strawberry pieces and sugar in a small saucepan or pot over medium heat. Stir to coat each piece of strawberry with sugar. Allow the mixture to come to a simmer, stirring frequently. Simmer for 5-8 minutes, then use a fork or potato masher to squish the cooked berries. Turn off the stove, then stir in the lemon juice. Allow the strawberry sauce to cool slightly, then pour into an airtight container and refrigerate until ready to serve.
- Melt butter in a small saucepan over medium-low heat. Add brown sugar and cook for 1-2 minutes, stirring constantly. Add cream and salt and cook for 4-5 minutes, stirring constantly. Once the sauce starts to bubble and thicken, remove from the heat and pour the mixture into a bowl to cool. Let the sauce cool to room temperature.
- Preheat and prep your waffle iron according to the manufacturer’s directions.
- Place milk, butter, and salt in a medium-size saucepan over medium heat. Cook until the butter is melted and the mixture begins to boil, stirring constantly.
- Remove the pan from the heat (leave the stove on), then add flour, sugar, and cinnamon, stirring vigorously.
- Return the pan to the heat and continue to stir the batter vigorously for about 3 minutes. The batter will start pulling away from the sides of the pan and come together in a dough-like ball.
- Turn off the stove and remove the pan from the heat. Allow the mixture to cool for about 3 minutes.
- Divide the dough into two pieces, and put one piece in a blender or food processor. Pour the beaten eggs on top and then add the rest of the dough. Pulse until the mixture is smooth and uniformly well-blended. The consistency should be slightly thicker than pancake batter.
- Using a measuring cup (or the cup that came with your waffle maker), scoop about ¾ to 1 cup of batter into your prepared waffle iron. Use an offset spatula to gently spread the batter into an even layer.
- Close the lid of your waffle iron and cook until done – I usually set my iron to level “4”.
- Carefully remove the waffle from the iron and place on a wire rack to cool slightly. Repeat with the remaining batter.
- Once waffles are all cooked and allowed to cool slightly, melt 2 tbsp of butter and use a pastry brush to coat each waffle strip with the melted butter.
- Gently roll each waffle in the cinnamon-sugar mixture, pressing gently to ensure that the coating sticks.
- Serve churro waffles warm, drizzled with chocolate sauce.
- Or, cut waffles into small pieces that can be dipped into the three different sauces.
Notes
- For a richer flavor, use full-fat almond milk instead of the low-fat variety.
- To prevent sticking, lightly grease your waffle iron with cooking spray or butter before each waffle.
- Leftover churro waffles can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 waffles
- Calories: 400
- Sugar: 30
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 8
- Cholesterol: 100
Frequently Asked Questions
What type of almond milk works best for the churro waffles?
Unsweetened almond milk is recommended for the churro waffles to prevent the batter from becoming too sweet and to allow the cinnamon sugar coating to shine.
How should I store leftovers of the Almond Milk Churro Waffles?
Store the leftover churro waffles in an airtight container in the fridge, where they will become denser and chewier, enhancing their flavor.
Can I use a different type of sugar for the cinnamon sugar coating?
Yes, you can substitute granulated sugar with alternatives like coconut sugar or brown sugar, but keep in mind it may slightly alter the flavor and texture.
