Winter Waffle Recipe

Preheat & prepare

Preheat your Belgian waffle iron according to manufacturer's instructions. Lightly brush or spray the plates with melted butter to prevent sticking.

In a large bowl whisk together the flour, sugar, baking powder, and salt until evenly combined.

In a separate bowl whisk the milk, eggs, melted butter, and vanilla until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are okay. Let the batter rest 5 minutes while you prepare compote and almonds.

Spoon appropriate amount of batter into the hot waffle iron (follow your iron's recommended amount). Cook until golden brown and crisp, about 4–6 minutes depending on your iron. Transfer waffles to a warm oven (200°F/95°C) on a rack so bottoms remain crisp while finishing remaining waffles.

In a small saucepan combine cranberries, sugar, water, orange zest, orange juice, and cinnamon. Stir to combine.

Bring mixture to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until most cranberries have popped and mixture has thickened to a spoonable compote, 8–10 minutes.

Taste and adjust sweetness if needed; remove from heat and let cool slightly. Compote will thicken more as it cools.

Line a baking sheet with parchment or a silicone mat and set aside.

In a medium skillet over medium heat combine sugar and 2 tablespoons water. Without stirring, let the sugar melt and begin to caramelize; you can gently swirl the pan if needed to encourage even color. Watch closely to avoid burning.

When the syrup turns a deep amber (about 5–6 minutes), immediately remove from heat and stir in the butter until glossy. Quickly add the sliced almonds and toss to coat thoroughly in the caramel.

Spread the caramel-coated almonds in a single layer on the prepared sheet. Immediately sprinkle with the sea salt. Let cool completely until the caramel sets, then break apart any clusters. Store in an airtight container if making ahead.

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes to help cream whip cold and quickly.

Pour the cold heavy cream into the chilled bowl. Add powdered sugar and vanilla. Whip with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; cream should be airy and spreadable.

Transfer Chantilly cream to a piping bag or bowl and refrigerate until ready to assemble.

Place one warm Belgian waffle on each serving plate. Spoon 2–3 tablespoons of warm cranberry compote in an even layer over the waffle center.

Sprinkle a generous tablespoon of caramelized almonds over the compote for crunch.

Pipe or dollop about 3 tablespoons of Chantilly cream on top of the compote and almonds to create an airy layer.

Drizzle 1 teaspoon of pure maple syrup over the cream and compote for added maple flavor (reserve remaining syrup for extra if desired).

Just before serving, gently crown the assembly with a serving of Dohner Farms maple cotton candy. The cotton candy will melt slowly into the warm waffle and cream, imparting a delicate maple aroma and sweetness. If you prefer, tear the cotton candy into smaller pieces and place them around the plate for presentation.

Optional: dust lightly with powdered sugar and scatter any remaining caramelized almonds for extra texture. Serve immediately while waffle is warm and cotton candy is fresh.