Chai spiced waffles with a citrus berry compote by Hallie Sharpless
- 3/4 cup all-purpose flour (may use spelt or whole wheat sifted)
- 1/4 cup cornstarch
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp masala chai spice dust
- 2 tsp. Brown sugar (or coconut sugar)
- 2 eggs yolks divided from whites
- 2 TBSP butter, melted
- 1 cup milk
- 1 tsp. vanilla
- 2 tbsp masala chai concentrate
- 3 tbsp raspberry jam
- 2 tbsp maple syrup, honey, or agave (can omit and sweeten to taste)
- 1 blood orange, peeled, and supremed (other citrus may be subbed too!)
- 2 clementines, peeled and sliced
Make compote while waffle iron heats:
- In a medium saucepan, combine all the prepared ingredients over medium- high heat.
- Bring to a low boil then reduce heat to medium so it can simmer for 10 minutes till thickened.
- Once desired consistency, remove from heat and cover until ready to serve.
- Can be stored in the fridge for up to a week.
- Preheat the oven to 200 degrees F. Heat the waffle maker to the medium-high setting.
- In the bowl of a stand mixer or with a hand-held electric mixer, beat the egg whites until stiff peaks form. Set aside while you prepare the rest of the batter.
- In a large mixing bowl, sift the flour, cornstarch, baking powder, salt, spice and sugar.
- In a medium bowl, beat the egg yolks with a whisk until smooth. Whisk in the milk, vanilla, and melted butter.
- Combine the milk mixture with the dry ingredients. Stir until mostly smooth.
- Carefully but thoroughly fold the egg whites into the batter with a spatula till fully incorporated. Be gentle as to not knock all of the air out of the whites while folding.
- Cook waffles according to waffle maker instructions.
Place cooked waffles directly on the oven racks in the pre-heated oven until ready to serve.
Top with yogurt or whipped cream, and serve with a spoonful of the citrus chai and berry compote!!