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Sweet-but-not-too-sweet chocolate waffles topped with a naughty red wine reduction

Makes 9 regular waffles


For the Syrup:

3c good red wine

1c sugar

1tsp cornstarch


For the Waffles:

1c flour 

1/2c unsweetened cocoa powder

1/2c cornstarch

1tbsp baking powder

1/2tsp salt

6tbsp sugar

2 eggs

2c almond milk,  less 2tbsp

2tbsp lemon juice 

1/3c canola oil

1tsp vanilla extract


Combine wine and sugar in a small saucepan over high heat. Bring to a boil then reduce to a simmer over medium-high for approximately half hour until reduced by half. Add a couple spoonfuls of reduced wine to 1 teaspoon of cornstarch in a small bowl to make a slurry. Add slurry to the saucepan and bring back to a boil. Remove from heat and let cool to thicken. Keep in a sealed bottle for up to a week.


Meanwhile, combine almond milk and lemon juice in a medium-size bowl and set aside to curdle into buttermilk. In a large bowl, combine flour through sugar. Separate eggs, adding yolks to almond milk mixture and whites to a third clean bowl. Also add in canola oil and vanilla extract to almond milk and egg yolks and combine. Quickly whisk egg whites to stiff peaks. Add wet ingredients into dry ingredients until just combined. In two additions, fold egg whites into batter gently, keeping light and fluffy.


Preheat waffle iron to medium heat. Scoop half of a cup of waffle batter into iron and cook until crispy, a few minutes according to your waffle maker. Set on wire rack to keep crispy while the other waffles cook.

To serve, stack waffles on to a plate, drizzle with syrup and perhaps some powdered sugar.



Lay waffles on a baking sheet in a single layer and freeze until solid then transfer to a ziplock bag and freeze for up to 2 weeks. Do not defrost before reheating in the oven or microwave.