Chaga Eggnog Recipe

by Kaitlin Lawless November 05, 2021

Chaga eggnog with vanilla ice cream and cinnamon stick garnish

If you’ve never made homemade eggnog, you’ve gotta try this recipe! Homemade eggnog carries more love and flavor than store-bought, with none of the additives and thickening agents that you’ll find in eggnog from the grocery store. The addition of Chaga brings a touch of health to this decadent recipe. You won’t be able to stop coming back for more, so be careful not to spoil your appetite for your holiday dinner!


    Some people are hesitant to try homemade eggnog because of the raw eggs, never fear! This recipe’s eggs will be fully cooked by the end.

    I recommend using local, organic eggs, as the flavor profile is much more nuanced than factory farmed eggs.

    If you can’t find whole spices, ground is a suitable alternative. Feel free to replace the dairy products with low-fat options, but I recommend using full fat dairy for a rich and intense flavor.
Chaga Eggnog Ingredients: loose chaga tea, milk, half and half, cinnamon stick, nutmeg, sugar, cloves, eggs, vanilla, chaga tincture

Ingredients needed:

    2 cup potent (very dark) Birch Boys Loose Chaga tea

    2 cup of half and half

    2 cups of milk

    Cinnamon stick (or ½ tsp ground cinnamon)

    ¼ tsp whole cloves (or ¼ tsp ground cloves)

    ¼ tsp ground nutmeg

    7 large egg yolks

    ½ cup of sugar

    ½ tsp vanilla extract

    ½ tsp Birch Boys Chaga Tincture

    Optional - Vanilla ice cream or whipped cream

Yields approximately 6 servings

Adding birch boys chaga tincture to chaga eggnog, chaga eggnog, delicious chaga eggnog


    First, brew a potent 2 cups of Birch Boys Loose Chaga Tea

    Combine milk, half and half and Birch Boys Chaga Tea in a saucepan and heat on low-medium until the mixture is steaming.

    Once the milk mixture is steaming, add the cinnamon, cloves and nutmeg. Allow mixture to steam for 15-20 minutes or until fragrant, stirring frequently. Make sure that the mixture does not boil at any time.

    Meanwhile, whisk together sugar and egg yolks in a mixing bowl until incorporated.

    If you used whole spices, strain them from the milk mixture now. If you used ground, you’re ready to move on.

    Using a tablespoon, slowly add the hot milk mixture to the egg mixture. Stirring well after each spoonful is added. This tempers the eggs so that they do not cook prematurely and turn into chunks inside of your Chagnog. Trust me, you DON’T want a lumpy Chagnog.

    When most of the hot milk mixture has been added, pour the egg/milk mixture back into the saucepan. Stir the mixture until it thickens (should happen around 160 degrees fahrenheit) Remove from heat and stir in vanilla extract and Birch Boys Chaga Tincture Pour into your pitcher and serve with a scoop of vanilla ice cream (optional) and a sprinkle of cinnamon.

Leftover Chagnog will keep in the fridge for 7 days.

Chaga eggnog with pitcher, gourds and cup of chaga eggnog garnished with ice cream and a cinnamon stick

Kaitlin Lawless
Kaitlin Lawless


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