Chocolate + coffee + waffles. Do I even need to say anything else? Waffles are inarguably the quintessential breakfast/brunch food in the entire world. When you think about waffles, what’s the first thing that comes to mind? For me, it’s a giant, perfectly set table with a humungous stack of waffles in the middle, surrounded by a plethora of syrups and toppings.
These chocolate mocha waffles are something I’ve been craving non-stop. I can’t stop making them! Obviously, you might not be able to make these during hectic weekday mornings, but you could literally just serve these for Sunday brunch and you’d be good to go.
Fun fact: I was actually looking through some of my older recipes, and I stumbled upon my chocolate raspberry waffles and my coffee cupcakes recipes. It’s crazy how fast time flies! Anyways, I felt it was necessary to combine the two into one epic breakfast food.
These chocolate mocha waffles are:
- Made with hands-down the best waffle iron out there: the Cuisinart waffle maker
- Whole-wheat-ified, but easily sub with any flour you have on hand, like all-purpose or bread flour (I wouldn’t recommend almond/coconut/gluten free flour though, only because I’ve never tried)
- Flavored with your daily morning coffee. It’s that easy. If you don’t have a coffee maker, just go out to your nearby coffee shop and order a coffee to add into this recipe. It might not be the most cost-efficient, but hey, #doitforthewaffle.
- Easily made even better with your fav toppings. I love peanut butter, nuts, coconut, honey/maple syrup, or hemp seeds. But I also love whipped cream, candy, chocolate chips, fruit, and sprinkles.
- Best enjoyed fresh from the waffle iron, but you can also refrigerate for later! Just pop it in a toaster oven and you’re good to go :)
It’s just a matter of mixing the wet ingredients into the dry ingredients, popping them into the waffle maker, and letting the machine do the work for you. In the meantime, get yourself another cup of coffee, because everyone deserves a second cup of coffee.
Also, one of my new year’s resolutions was to get better at posting consistently in 2018. I was doing pretty okay, considering I’d just picked up food videography again.
AND THEN MY SCHOOL DECIDES TO BLOCK MY WEBSITE.
I was doing so good, y’all! I had a whole post-once-a-week schedule neatly written out on my planner. Usually, I get all of my footage and photos done over the weekend, and then I edit and put together a blog post throughout the week. That way, my work is spaced out and I’m only spending about 10 minutes a day on my blog, and the rest of the time is literally just homework. My afternoons and evenings are even crazier now that school’s started back up, so I usually pack in my 10 minutes a day when I have some free time in one of my classes (which is usually every day). And then suddenly my blog is categorized as “suspicious”?? Other than my suspiciously strong love for peanut butter, I literally don’t see anything “suspicious” about My Southern Sweet Tooth.
Bloglovin’, Pinterest, and sometimes Twitter/Facebook/Instagram are also blocked. So it’s a fun time around here. and now I have yet another excuse for not posting as much, which sucks. I hate excuses!
ANYWAYS… I hope you’re having a great week!😂😂
- 1 c whole wheat flour
- ½ c all purpose flour
- ½ c unsweetened cocoa
- 1 tsp baking powder
- 1 tbsp chia seeds
- ½ tsp salt
- 1 cup strong brewed coffee (medium/dark roast works best)
- ½ cup almond milk
- 4 tbsp honey
- 1 egg, room temp
- ¼ cup coconut oil, melted
- optional add ins: chocolate chips, walnuts, etc.
- honey, peanut butter, cashews, hemp seeds
- honey, almonds, coconut, hemp seeds
- maple syrup, crushed graham crackers, whipped cream, a little cinnamon
- strawberry maple syrup, peanuts, strawberries
- banana, whipped cream, chocolate sauce, cherry on top
- whipped cream, edible glitter, and sprinkles (MY FAV)
- In a large bowl, whisk together whole wheat flour, all purpose flour, cocoa, baking powder, chia seeds, and salt. If your cocoa is a little on the clumpy side like mine was, you can choose to sift it, but I don't think it makes a difference.
- In a smaller bowl, add coffee, almond milk, honey, egg, and melted coconut oil. Whisk until fully combined (the coconut oil might gather at the top, but otherwise it should be completely smooth).
- Slowly, add the wet ingredients into the dry ingredients. Fold in any add-ins of choice, if desired. Let the batter rest for about 5 minutes.
- While the batter is resting, heat up your waffle iron. Cook the batter about ½ to ¾ cup at a time (depending on how big you like your waffles to be), for about 5 minutes, depending on your unique waffle iron.
- Transfer a cooked waffle to a plate, and top with your toppings of choice. It could literally be anything! Enjoy!
What are your favorite waffle toppings?
[…] Pumpkin spice waffles from Lovely Little Kitchen blog will get you in the mood for fall. Chocolate mocha waffles from My Southern Sweet Tooth blog taste good all year […]