Reviewed: Dec. 13, 2008

This is a good, but very rich, waffle. I don't know why some people have had problems with sogginess. The recipe says to start with 1 cup of eggnog and then add more if you need it. I added ad additional 1 Tbsp at a time and probably put in another 1/4 cup total to get the consistency I wanted. I also added 1/2 tsp cinnamon and 1/2 tsp vanilla. I'd leave the cinnamon out next time. I probably won't make this again because it was just too rich with the eggnog and raspberry jelly, but it's always fun to try new things!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 6, 2008

I tried the recipe as is (just 1 cup of nog) for the first waffle. I found there wasn't as much flavor as I would like. So, I added some vanilla, cinnamon and a dash of nutmeg. I must have added too much vanilla because then the waffles became soggy... so, I added 1/4 cup flour and 1/2 tsp baking powder, which fixed the sogginess. However, with everything put together (preserves, raspberries, and whipped cream) I still couldn't taste the eggnog flavor.

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Jessica E

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 31, 2007

Creamy, delicious, rich (but not too much for my sensitive stomach). These waffles were absolutely wonderful, and will be a new Christmas morning tradition in our house. We used blackberries, and used plain yogurt instead of the whipped cream.

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Sarahtea

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 28, 2007

Really Yummy! Not at all soggy as previous user stated - however you want to make sure that you only add the amount of eggnog needed to make the batter pourable. You may need a little less OR a Little more then recipe states. I also added a touch of cinnamon and a dash of vanilla.

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JOHUNY

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Reviewed: Dec. 23, 2007

Ended up pretty soggy, and dense. Not the fluffy crisp delight that it was described as. I think main culprit is that the amount of eggnog is way to much for the amount of flour in the recipe.

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