I had 3 leftover bags of chai, and was low on spices. Guess what? Didn’t need them.
I also had this rogue box of rooibos. For drinking, I didn’t like this blend at all, but I figured it might work as flavoring for some future baked good.
So we were out of cereal, low on the grocery budget and tired of toast for breakfast. (Oatmeal had also worn out its welcome long ago.) I didn’t want to spend 4 dollars on a box of 4 tiny freezer waffles at the store, so I thought I might make a batch of 5 or 6 small homemade waffles, then freeze them. I wanted chai waffles, but had to conserve those expensive spices. Serendipity proved that my leftover tea bags would fit the bill. Zero dollars spent!
This is similar to my other recipe except I increase the yield and substituted the strongly-steeped tea for the soymilk
Ingredients: yields about 4-5 small belgian waffles
- 2 cups unbleached white flour
- 2/3 cup brown rice flour
- 2 tablespoon brown sugar
- 1/2 teaspoon baking powder
- 1/4 tsp salt
- 4-5 bags of chai or other cinnamon-based tea, or a combination
- 1/4 cup vegan margarine, melted (you can substitute oil)
- generous splash vanilla extract
- Pre-heat waffle maker. Apply some nonstick oil or spray.
- Steep all tea bags in 2 cups boiling water about 5 minutes
- Add sugar to steeping tea until well-dissolved, then add vanilla
- For batter, mix all ingredients, including steeped tea mixture, in one bowl. Lumps are fine. The batter should be quite thick.
- Ladle batter in middle of waffle iron, about 3 big spoonfuls. Cook for about 3-5 minutes, depending on how brown you like them.