This chai panna cotta is a luscious, creamy dessert that blends traditional Italian custard with the warm, fragrant flavors of chai spices and cardamom.
Infusing the milk and cream with chai spices creates a comforting, aromatic base, while gelatin gives the panna cotta its signature silky texture.
Chilling time is essential to achieve the perfect firmness and smooth mouthfeel, making it an elegant yet easy dessert for any occasion.
Why You’ll Love This Recipe
- Infusing the cream and milk with chai tea bags and ground spices extracts maximum flavor without overpowering the delicate panna cotta texture.
- Using gelatin ensures a smooth and creamy set, classic of panna cotta and satisfying in the mouthfeel.
- Cardamom adds a bright floral note balancing the warm earthiness of cinnamon, ginger, and cloves for a complex spice profile.
- Chilling the panna cotta for at least 4 hours allows it to firm but remain soft and creamy, the ideal consistency for this dessert.
Spiced Chai Panna Cotta with Cardamom
A silky, chilled panna cotta infused with warming chai spices and aromatic cardamom for a creamy, comforting dessert.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 2 chai tea bags or 2 tablespoons loose chai tea
- 1/2 teaspoon ground cardamom
- 1 cinnamon stick
- 1/2 teaspoon ground ginger
- 2 whole cloves
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons (about 7 g) powdered gelatin
- 3 tablespoons (45 ml) cold water
- 1 teaspoon vanilla extract
- Ground cinnamon or crushed cardamom pods for garnish (optional)
Instructions
- Infuse Cream and Milk with Chai Spices Combine the heavy cream, whole milk, chai tea bags, ground cardamom, cinnamon stick, ground ginger, and cloves in a medium saucepan. Heat over medium heat until just simmering, stirring occasionally. Remove from heat and allow to steep for 15 minutes.
- Prepare Gelatin While the cream mixture steeps, sprinkle the powdered gelatin over the cold water in a small bowl. Let it stand for 5 minutes to bloom.
- Strain and Sweeten Cream Mixture After steeping, strain the cream mixture through a fine sieve into a clean saucepan, discarding solids. Stir in the granulated sugar and reheat gently until the sugar dissolves. Remove from heat.
- Incorporate Gelatin and Vanilla Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved. Then stir in the vanilla extract.
- Pour and Chill Divide the mixture evenly among 4 serving glasses or ramekins. Let cool to room temperature, then cover and refrigerate for at least 4 hours or until fully set.
- Serve Before serving, optionally garnish each panna cotta with a sprinkle of ground cinnamon or crushed cardamom pods for an extra aromatic touch.
Helpful Tips
- Use whole milk and heavy cream for the best creamy texture; lighter creams may not set as well.
- Make sure to bloom gelatin properly to ensure panna cotta sets firmly but smoothly.
- Steeping chai tea and spices infuses flavor without added complexity of blending multiple powders.
- For easy removal from ramekins, briefly dip the base of the ramekin in hot water and invert onto a plate.
Storage and Make-Ahead
Store panna cotta covered in the refrigerator and consume within 2 days for best freshness.
Do not freeze panna cotta, as gelatin texture will degrade and become watery upon thawing.
Frequently Asked Questions
Can I make chai panna cotta vegan?
Traditional panna cotta uses gelatin and dairy, but you can substitute agar-agar for gelatin and coconut milk or other plant-based creams for a vegan version.
How long should I chill panna cotta for?
Chill panna cotta for at least 4 hours to allow it to fully set to a smooth, creamy consistency.
Can I prepare chai panna cotta in advance?
Yes, panna cotta can be made up to 2 days ahead. Keep it covered and refrigerated until ready to serve.
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