Perfect for breakfast on Halloween, Thanksgiving Day, or any crisp Sunday morning, these waffles use Bigelow® Pumpkin SpiceTM Tea for their wonderful autumn flavor. Sprinkle with cinnamon and chopped walnuts for additional flavor.
1 ½ cups hot water
8 Bigelow® Pumpkin Spice Tea Bags
1 ¾ cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon cinnamon
½ teaspoon salt
2 eggs, lightly beaten
2 tablespoons vegetable or canola oil, plus more for brushing
½ cup walnuts, roughly chopped (optional)
Electric waffle maker (an 8 inch round waffle maker was used for this recipe)
Steep tea bags in hot water for 3-5 minutes. Remove bags, being sure to squeeze thoroughly. Set tea aside to cool.
In a large bowl, whisk together flour, baking powder, sugar, cinnamon and salt. Add cooled tea, beaten eggs, and oil. Stir to combine. Gently fold in the walnuts (if desired).
Preheat the waffle maker. When hot, lightly brush the surfaces with oil, to prevent sticking. Place about 2/3 cup of batter onto the hot waffle maker. Close top and cook for approximately 2 minutes (most waffle makers have an indicator light which will let you know when the waffle is ready), or until waffle is cooked through and surfaces are crisp. Remove to a platter.
Repeat with remaining batter.
Serve warm with butter and maple syrup.