Chai Dutch Baby with Eggnog Whipped Cream
This Chai Dutch Baby with Eggnog Whipped Cream is a super light, fluffy pancake made in a skillet in the oven! It's infused with chai spices and topped with a delicious eggnog whipped cream and fresh pomegranate arils! It's perfect, simple recipe to make for brunch if you're serving a crowd!
Ingredients
For the dutch baby
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- pinch of nutmeg
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons light brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- powdered sugar for dusting
- pomegranate arils for serving
- pure maple syrup for serving
For the eggnog whipped cream
- 2/3 cup heavy whipping cream, cold
- 3 tablespoons eggnog
- 2 tablespoons powdered sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon vanilla extract
Instructions
Dutch baby
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Preheat oven to 425℉. While you prep the batter, place a large oven safe skillet in the oven to heat up. In a medium bowl, whisk together the flour, salt, cinnamon, cardamom, ginger, cloves and nutmeg. Set aside.
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To a blender, add the milk, eggs, brown sugar, and vanilla, along with the dry ingredients. Blend until smooth and combined. Remove the skillet from the oven (it should be very hot), and add the butter. Move the butter around so it melts and coats the bottom of the skillet. Slowly pour in the batter and place it immediately back in the oven. Bake for 18-20 minutes or until puffed and golden. Top with a few dollops of eggnog whipped cream, a drizzle of maple syrup, pomegranate arils, and a dusting of powdered sugar!
Eggnog whipped cream
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To the bowl of your stand mixer fitted with the whisk attachment, add the cold heavy whipping cream. Beat for a couple minutes or until still peaks form, then reduce speed and add the eggnog, powdered sugar, nutmeg, and vanilla, and beat again on medium-high speed for a minute or so until combined.