Our Honey Spice Sticky Chai makes a truly indulgent latte, but it’s not just for drinking! Its bold and aromatic flavour make it the perfect addition to a classic - the Panna Cotta!
To make the Panna Cotta, sprinkle a single layer of 2 1/4 teaspoons of unflavoured gelatin powder over a small bowl of water. Let stand for 5-10 minutes until softened. In a medium saucepan, heat 2 cups heavy cream, 1/4 cup of sugar and 1/2 vanilla bean. Bring to the boil, until sugar dissolves. Remove from heat, discard the vanilla bean and whisk in gelatin immediately until smooth and dissolved. Pour mixture into 4 individual serving dishes and refrigerate for at least 2-4 hours.
To make the Honey Spice Sticky Chai sauce, place 4 tablespoons of our Honey Spice Sticky Chai into a medium saucepan, add 1 cup of cream. Over a medium heat, bring the mixture to a simmer, be careful not to boil. Remove from heat, cover and allow the tea to steep until the mixture cool. Strain the cream, and put aside. Whisk 1 1/2 cups sugar into 1/2 cup of water, then cook over a medium heat until sugar dissolves. Increase heat to medium-high and cook without stirring for 15-20 minutes, until the mixture begins to caramelise. When the mixture turns a medium tan colour, remove the saucepan from heat and carefully stir a couple of tablespoons of chai at a time. Continue this until mixture is smooth. Cool to room temperature and store in the fridge.
Top each Panna Cotta with a dollop of the Chai sauce and viola! Enjoy!
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