Chai Tea Latte Panna Cotta
The perfect seasonal dessert that you can make-ahead. A combination of creamy texture and bold chai flavors with a hint of caramel sweetness added on top. It's simply easier to make than you think!
Prep Time5 mins
Cook Time25 mins
- 1¾ cups whole milk
- 6 bags chai tea I used Twining's
- 3 whole cloves
- 1 stick cinnamon
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp allspice
- 3 tsp powdered unflavored gelatin I used Great Lakes Gelatin
- ⅓ cup sugar
- 1½ cups heavy cream
- 1 tsp vanilla extract
- pinch of salt
- ¼ cup ginger cookie crumbles
- 1 tsp ground cinnamon to sprinkle
- ½ cup fresh whipped cream
Prepare panna cotta dishes with any bottom layer you are wanting to add. Chill to firm at least 3 hours
Pour 1 cup of milk into a medium-sized saucepan. Add Chai teabags, cinnamon stick, cloves, cinnamon, ginger and allspice.
Heat over low heat until milk is steaming and bubbles start to appear on the edge, stirring occasionally. Turn off heat and cover, allowing tea and spices to steep for 15 minutes.
Remove cinnamon stick and cloves from your steeped chai tea milk. Squeeze the tea bags as you remove them to get all that chai tea goodness.
While milk tea is steeping, add 3/4 cup of cold milk to separate saucepan. Sprinkle the gelatin over the top. Allow gelatin to "grow" for 5 minutes. DO NOT STIR. It should look wrinkly on the top by the end.
Place gelatin milk on the stovetop, turn the heat on low and slowly add the chai tea milk to the gelatin milk and stir for a minute or two until the gelatin has dissolved.
Add the sugar and stir again until dissolved, a minute or two. DO NOT LET MILK BOIL. You only want to heat it gently until everything is dissolved.
Remove from heat and add cream, vanilla and salt. Blend until combined. Strain to make sure there aren't any lumps of undissolved gelatin.
Pour into dishes. Refrigerate at least 4 hours to allow them to set. I made mine the day before to save time and to allow time to add caramel sauce on top.
Remove and garnish before serving.