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Bacon and Chive Waffles With Bourbon-Rosemary Syrup

Bacon and Chive Waffles With Bourbon-Rosemary Syrup

From Brian Malarkey


This recipe makes 1 quart of syrup that will keep covered at room temperature for up to 6 months.

Bacon and Chive Waffles With Bourbon-Rosemary Syrup


  1. For the syrup:
    1/4 cup bourbon
    1 cup dark brown sugar
    1/2 cup water
    2 cups maple syrup
    1 sprig rosemary
  1. For the waffles:
    2 eggs
    2 cups milk
    1 cup buttermilk
    1/2 cup canola oil
    6 strips bacon, cooked crisp and crumbled (reserve 2 tablespoons bacon fat)
    1/2 teaspoon vanilla extract
    2 cups all-purpose flour
    2 tablespoons baking powder
    3 tablespoons chives, chopped
    1 teaspoon granulated sugar
    2 cups cheddar cheese, shredded


  1. To make the syrup: In a medium saucepan set over medium heat, flambé the bourbon, and reduce by half. Stir in the sugar and water, and cook on low until it reaches a syrupy consistency. Add the maple syrup and rosemary, and bring the temperature up to just below a boil.
  2. Remove from the heat, and let steep with the rosemary while cooling. Strain and store at room temperature until ready for use.
  3. To make the waffles: In a small bowl, whisk together the eggs, milk, buttermilk, canola oil, reserved bacon fat, and vanilla.
  4. In a medium bowl, stir together the flour, baking powder, bacon, chives, and sugar. Add the egg mixture to the dry mixture, and whisk together to combine well.
  5. Heat a waffle iron. For each waffle, pour some batter onto the iron, and add a little less than 1/4 cup cheddar to the top of the batter before closing the lid. Cook until crispy, and serve with bourbon syrup.
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