Chai Panna Cotta with Honey and Raspberries is an easy and practically effortless dessert. Chai tea gives this creamy panna cotta recipe a hint of ginger, cloves and cardamom.
One of my “go to” desserts has always been panna cotta, which simply means cooked cream in Italian. Shocking because it is cooked cream right? It’s my go to for several reasons: One, I love it (what’s not to love about creamy and dreamy). Two, it’s incredibly versatile, you can add any flavor to it.
Three, it’s ridiculously easy to make and can even be made in advance (big bonus points for party planning). What more can you ask for out of a dessert, unless someone else brings dessert and I’m always okay with that. Always.
In this particular chai tea infused panna cotta, there is only about 15 minutes actual “cooking” time involved. That’s it. If you can pour things into a pot and stir you can make this. Chai tea is incredibly popular at the moment and should be easy to find at most grocery stores. For this recipe I used Spiced Chai – it’s a perfect balance of bold rich black tea and exotic spices.
If you like chai tea you’ll like this panna cotta. We used two tea bags which gives it a definite distinguishable chai flavor, if you like it a little more subtle go with one tea bag. Like go for the gusto flavor? Try three tea bags.
The honey and the raspberries give it a little texture and go really well with the chai flavor. If you can’t wait and want to dig in immediately I totally understand.
- 1. 2 cups heavy whipping cream
- 2. 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 3. 2 chai tea bags
- 4. 4 tablespoons cold water
- 5. 1 packet (small envelope) Knox gelatin
- 6. Fresh raspberries - to garnish
- 7. Honey – to garnish
- This recipe was developed for Dixie Crystal's. For recipe INSTRUCTIONS please VISIT DIXIE CRYSTAL'S
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