Adding pumpkin spice seasoning to a ricotta based chaffle has been my go-to for sweet chaffles. I’ve been working on making a coffee flavored chaffle lately, and decided to try adding a bit of coffee to this old favorite. The coffee definitely adds a little something. A stronger brew will certainly impart more flavor, so I’d recommend either espresso (if you have that capability) or an Aeropress. We only need a tablespoon of strong coffee per two chaffles, so anything extra can be enjoyed with the chaffles.
This is another ricotta based chaffle, so it makes a highly pourable batter that likes to expand. I like to fill to flush with the grid, leaving some grid peaks visible. Even this amount is enough to lift the lid slightly on the first heat-up cycle. Cooking for two heat-up cycles results in a delightfully fluffy, soft chaffle, and the additional liquid from the coffee seems to cause a slightly crispier exterior than a pumpkin spice chaffle without coffee.
This wonderfully warm flavored chaffle is great on its own, but pair it with some whipped cream for a truly delectable treat (for low carb whipped cream tips, see the Whipping Siphon section in the Chaffle Lab).
Pumpkin Spice Coffee Chaffle
Equipment
- Mixing Bowl
- Waffle Iron
- Coffee Maker
- Cooling Rack
Ingredients
- 1 Egg
- 1 tbsp Strong Coffee (I use the Aeropress)
- 1 tsp Pumpkin Spice seasoning
- 8 drops Liquid Monkfruit Extract
- 1.5 oz Whole Milk Ricotta Cheese (about 2 tablespoons)
Instructions
- Make some strong coffee or espresso using your preferred method. I prefer to use the Aeroperss for simplicity and quality.
- Pour 1 tablespoon of the coffee into the mixing bowl, if still hot, swirl around the bowl to cool it down (to prevent partially cooking the egg). Next add the remaining ingredients and mix well.
- Pour batter into preheated, greased waffle iron and cook for 2 heat-up cycles. This is roughly 3 minutes, but will vary based on the waffle iron and amount of contact the batter has with the heating plates.
- Transfer finished chaffles to a cooling rack to prevent them from getting soggy.
- Enjoy as is or top with some fresh whipped cream or low carb syrup of choice.