It's National Waffle Day and we are here to help you celebrate.
If you don't have everything you need to make a waffle yourself or you just feel like getting out of the house, we have a couple of suggestions for you.
HEXX Kitchen + Bar at Paris Las Vegas is celebrating the food holiday with their Cinnaroll waffle topped with cream cheese frosting, cinnamon and sugar. The delicious waffle will be offered from 7 to 11 a.m. for $13.95.
Guests who are looking for more sweets after their meal can enjoy original flavors of artisanal High Road Ice Cream, created by James Beard award winner, Keith Schroeder in HEXX Chocolate + Confexxions’ housemade waffle cones. The single scoop waffle cone is priced at $5.45, double scoop $7.45 and triple scoop $8.45.
Or head on over to Mandarin Oriental and try the Green Tea Waffles at MOzen Bistro. We have to admit that we are definitely curious about these waffles.
The Green Tea Waffles are made with matcha and served with a lychee compote and passion fruit crème ($17.) It is available on the brunch menu served on Saturdays and Sundays. Thankfully, they actually gave us the recipe.
5lbs Waffle mix 3 quarts Water 1lb Butter 2 tbsp Matcha tea powder
1. Put waffle powder in the mixing bowl. 2. Add water, butter and matcha powder, whisk well. 3. Use 8oz spoon for waffle batter and pour it to the pre-heated waffle iron. 4. Cook waffle for 3min 15sec or as per the instruction on the waffle iron.
Lychee compote Ingredients
1lb Lychee in syrup
1. Drain all the liquid using a strainer.
2. Using a food processor, pulse the lychee
to get a chunky consistency. 3. During service, warm up the mixture.
Passion Fruit Foam Ingredients
Boiron passion fruit puree 4 oz Heavy cream750 ml Confectioner’s sugar 8 oz Cream charger 3 each
1. Heat cream, lightly warm it up, add sugar and Passion fruit puree. 2. Strain using a fine strainer. 3. Chill in a blast chiller. 4. Put the mixture in a siphon and add 3 cream chargers.
Cut waffle into 4 quarters and arrange on a plate. Drizzle with powder sugar and serve with Lychee compote and passion fruit puree, Maple syrup and butter.