Coffee Waffles + Vanilla Ricotta
If you are one who indulges in coffee ice cream, tiramisu, a daily cup of joe (or two) and delights in the beautiful aroma that fills your house every morning whilst coffee is being brewed, then you are going to looooove these waffles. They truly are a coffee lovers dream…enjoy!
1 1/2 cups organic all-purpose flour
1/4 cup organic cane sugar
1/4 cup organic light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 organic large eggs (at room temperature)
2 tablespoons organic whole-milk ricotta (at room temperature)
1 1/4 cups organic buttermilk
2 tablespoons espresso powder (or decaf coffee ground super fine)
5 tablespoons organic unsalted butter, melted and cooled (plus more for brushing the waffle iron)
Maple syrup and Vanilla Coffee Ricotta for serving (recipe below)
Whisk flour, sugars, baking powder, salt, and baking soda in a medium sized bowl. Set aside. Whisk eggs and ricotta in a large bowl until combined. Add buttermilk and espresso powder and whisk until just combined. Add melted butter. Once the wet ingredients are fully combined, fold in the dry ingredients being careful not to over mix. Allow to sit out at room temperature, uncovered, for about 30 minutes.
In the meantime, make the Vanilla Coffee Ricotta (recipe below).
Place a wire rack on top of a cookie sheet and place in an oven set at 200 degrees Fahrenheit. When you are ready to make the waffles, brush the iron lightly with melted butter. You will need about 3/4 cup of batter for each waffle if you are using a Belgian waffle iron. Keep warm in the oven atop the wire rack. Serve with a dollop of Vanilla Coffee Ricotta and drizzle with warm maple syrup. Enjoy!
Vanilla Coffee Ricotta
1 cup organic whole milk ricotta
1/2 teaspoon espresso powder (or decaf coffee ground super fine)
1/2 teaspoon vanilla extract
1 teaspoon organic cane sugar
1 teaspoon organic 1/2 + 1/2
Place all ingredients in a small bowl. Mix. Voila! Vanilla Coffee Ricotta!
Photography by Cassie Winslow
Recipe adapted from Bon Appetit Magazine