Ingredients
- 1 ¾ cups whole milk
- 6 chai tea bags
- 2 cloves
- 1 stick cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- 3 teaspoons powdered vegan gelatin
- ⅓ cup white granulated sugar
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
- ¼ cup white granulated sugar (for toffee)
- 1 tablespoon water
- 1 tablespoon pistachios, roughly chopped
Instructions
- Infuse the milk by heating it with chai tea bags and spices until simmering, then steep for 10 minutes.
- Bloom vegan gelatin in cold water for about 5 minutes until thickened.
- Combine the strained milk mixture with sugar and bloomed gelatin, stirring until dissolved.
- Mix in heavy cream and vanilla extract until smooth.
- Pour into ramekins and refrigerate for at least 4 hours until set.
- Prepare pistachio toffee by melting sugar and water, adding chopped pistachios before it hardens.
- Top panna cotta with pistachio toffee before serving.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 23g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Use high-quality chai tea for the best flavor infusion. Allow proper cooling before adding gelatin to avoid clumping. Experiment with different toppings like fresh fruits or chocolate drizzle for variety.