Back in 2012, before kids, the Hubby and I took a 2 week trip to Ireland. We rented a car (driving a stick shift, which I wasn’t good at, not to mention on the wrong side of the road for my American sentiment), and took a trip around the island. We even went to Belfast in Northern Ireland where they drive on the correct side of the road and use a different currency. One of the things we had to do while in Dublin though, was visit places distinct to Irish culture: places where booze is made. We visited the Jameson Whiskey distillery which had this awesome bottle chandelier and we got to see the distilling process.
Not to mention a whiskey tasting was included in the admission price. We also visited the Guinness brewery where, again, a glass of beer was included in the admission. You even get a certificate for learning how to pour a perfectly balanced glass of Guinness. It’s all very scientific.
While in Ireland we did a lot of eating (can we say carb overload?!) and drinking. I probably left with an additional ten pounds. It was definitely worth it.
Well, 5 years later and on a completely different continent, we paid homage to our Ireland trip. We woke up to Irish coffee (basically cooled coffee sweetened with brown sugar plus a shot of Jameson, and shot of cream with coffee ice cubes thrown in), and chocolate Guinness waffles. The waffles turned out fluffy and perfectly sweet with the chocolate peanut butter topping. The coffee has a hint of the whisky but was not overly alcoholic. Though the kids didn’t get to enjoy the coffee, they both had their fill of waffles (don’t worry, the alcohol gets cooked out of the waffles). The preschooler even asked for seconds! The hubby made no complaints and cleaned his plate as well. A perfect breakfast!
Chocolate Guinness Waffles with Chocolate-Peanut butter Sauce
Yield: 4 waffles
For the chocolate stout waffles
1 1/2 cups whole wheat flour
¼ cup cocoa powder
1 teaspoon salt
4 teaspoons baking powder
2 Tablespoons sugar
5 Tablespoons butter
1 teaspoon vanilla extract
¾ cup milk
1 cup Guinness
2 large eggs
For the chocolate peanut butter syrup
1/2 cup semi-sweet Chililate chips
⅓ cup smooth peanut butter
pinch of sea salt
In a large bowl, whisk together the flour, cocoa powder, salt, baking powder, and sugar. Set aside.
Combine the butter and milk in a pot and simmer until butter is melted.
Make a well in the center of the flour mixture and pour in the milk/butter mix, vanilla extract, beer, and eggs. Whisk until just combined. Let rest in the refrigerator for 20 minutes.
In the meantime, make the chocolate sauce. Combine the chocolate and peanut butter in a microwave-safe bowl. Microwave in 30-second increments, stirring after each one, until chocolate and peanut butter are melted into each other. Stir in the sea salt, to taste. (This step can als be done in a double boiler which I prefer).
When the waffle batter is done resting, preheat a waffle iron. Cook according to manufacturer’s directions. Drizzle with the chocolate-peanut butter syrup.
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