Prosecco Waffles

Recipe for light and airy Prosecco waffles topped with Prosecco-infused strawberries, shaved white chocolate, and a drizzle of honey.

Disclaimer and Disclosure: This is a sponsored post written by me on behalf of Riondo Prosecco for IZEA. All opinions are 100% mine. This recipe contains alcohol. It is intended only for those over the age of 21 (in the United States). Please drink responsibly.

Summer is quickly coming to a close, but we are enjoying the last few weeks we have of summer flavors and produce. I have joined with Riondo Prosecco to make brunch a bit more bubbly with these Prosecco Waffles! The bubbles from the Prosecco paired with the yeast, baking powder, and whipped egg whites create an incredibly light and airy waffle with fruity undertones. Take the waffles a step further by topping them with Prosecco-soaked strawberries and a little grated white chocolate. There is also enough Prosecco leftover in the bottle to enjoy alongside your waffles for a delicious and special summertime brunch at an affordable price point.

Riondo features Charmot Method DOC sparkling wines developed from over 14,800 acres of vineyards in Veneto, Italy. The name Prosecco actually refers to the village where the Glera grapes originated. Want more inspiration on how to use Prosecco? Check out this collection of Riondo Prosecco Cocktails (I especially love the Mimosa Slushy) and use the Wine Finder to locate Riondo Prosecco in your area.

For the Prosecco waffles, I used Riondo Prosecco Spago Nero. This wine is Frizzante (semi-sparkling) with an alcohol percentage of 10.5 and is made from 100 percent Glera grapes. This delicate and crisp wine with hints of Golden Delicious apple, pear, and Acacia blossom is perfect for enjoying on its own on a summer day, using as the base for a bubbly cocktail, or even in more interesting ways like these Prosecco Waffles. My bottle had a screw cap for easy access, but they are also available with the traditional black string (literal name for Spago Nero) cork closure.

The waffle batter needs to rest for 20-30 minutes to allow the yeast to activate and flavors to meld. I used my heart-shaped iron, so the amount of batter used per waffle may differ in other molds. These are best served warm right from the waffle maker. I did freeze the extra (on a parchment-lined baking sheet before transferring to a freezer-safe bag) with good results and reheated them in a 350˚F oven.

There isn’t a lot of sweetness in the waffles or strawberries, so serve them with a drizzle of honey or other syrup as desired.

I soaked the strawberries in the Prosecco for about 3 hours, but they can rest for anywhere from 2-24 hours and store well in the refrigerator for up to 5 days.

Looking for more waffle recipes? Try Mini Fried Chicken and Waffles, Strawberry Waffles, and Waffle Pão de Queijo (Brazilian Cheese Bread Waffles).

Prosecco Waffles Recipe

Adapted from The Hungry Belgian and Sew You Think You Can Cook, strawberries from Treats with a Twist

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Prosecco Waffles

Servings 8 Waffles

Ingredients

Prosecco Strawberries:

• 1 pound fresh strawberries stems removed and quartered
• 2 tablespoons honey
• 1/2 cup Riondo Prosecco

Waffles:

• 12 ounces (1 1/2 cups) whole milk, lukewarm (105-115 degrees F)
• 2 1/4 teaspoons active dry yeast
• 3 eggs separated
• 12 ounces (1 1/2 cups) Riondo Prosecco
• 16 3/4 ounces (~3 1/3 cups) all-purpose flour
• 3 teaspoons baking powder
• 1-2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 5.3 ounces (10.5 tablespoons) unsalted butter, melted and slightly cooled
• Melted butter for greasing waffle iron

Optional toppings:

• Shaved white chocolate
• Honey or syrup

Instructions

• To make the Prosecco Strawberries: In a large bowl, add the strawberries and drizzle with honey. Cover with Prosecco, gently toss, cover, and refrigerate for 2-24 hours.
• To make the waffles: In a small bowl, sprinkle yeast over the lukewarm milk. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
• In a large bowl, lightly beat egg yolks. Mix in the milk and frothy yeast. Gently mix in the Prosecco. Beat in the flour, sugar, and salt until no lumps remain. Mix in the melted butter.
• In a medium bowl, beat egg whites until stiff peaks form. Lightly fold into the batter until no streaks remain. Let batter sit until bubbles form on surface, 20-30 minutes.
• Set waffle iron to high heat.
• Grease the heated waffle iron with melted butter. Spread the batter over the prepared waffle iron, about 1/3 cup per waffle. Heat until waffle is golden and crisp on outside. Repeat with remaining batter.
• Serve with the Prosecco-soaked strawberries, shaved white chocolate, and honey/syrup if desired.