Imagine a super thin, crispy waffle, filled with the lightest caramel, dipped in coffee. Hungry yet?
Good news—these cookies exist, and they've got a name you'll never forget: stroopwafels. These Dutch favorites are baked and pressed in a thin waffle iron, then filled with a chewy filling spiced with vanilla, cinnamon, and bourbon vanilla.
If you're not planning a trip to Amsterdam anytime soon, you can check out Rip van Wafels, the healthier version of this traditional Dutch treat.
Yes, they're a treat, but these non-GMO wafer cookies have less sugar than most breakfast pastries and energy bars. Traditionally, the Dutch eat stroopwafels at koffietijd, their midmorning coffee break. Placing the wafer on top of a cup of hot coffee traps the steam, which slightly melts the stroopwafel's filling and imbues the wafer with a hint of coffee. Yum.
The two cofounders—Amsterdam native Rip Pruisken and Marco De Leon—met at Brown University, where Pruisken was already starting to sell handmade stroopwafels.
And Rip van Wafels' isn't just about enjoying something sweet with your coffee. By popularizing the koffietijd coffee ritual in the U.S., this company hopes to encourage their customers to take some time every day for themselves.
Try Rip van Wafels' stroopwafels topped with yogurt and berries, on their own as an energy-boosting snack, or with a cup of your favorite hot beverage.
Photo credit: Paul Delmont