There’s something so cozy about this Spiced Apple Chai Panna Cotta.
It’s creamy, smooth, lightly spiced, and has just the right touch of sweetness.
The chai spices mixed with warm apples feel like a hug in dessert form.
It’s fancy enough to serve at a dinner party, but easy enough to whip up on a regular weeknight.
Why I Love This Recipe
This recipe is special because it takes something classic (panna cotta) and adds a warm, spiced twist. I first made it when I wanted a dessert that felt like fall but wasn’t heavy like pie or cake. The first spoonful was pure magic, and it became one of those recipes I keep going back to.
- The creamy texture is just dreamy.
- The chai spices make it taste cozy and comforting.
- It feels elegant without being fussy.
- It can be made ahead, which makes entertaining stress-free.
Servings and Time
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 25 minutes
Macros (per serving)
- Calories: 285
- Protein: 5g
- Carbs: 33g
- Fat: 15g
- Fiber: 1g
- Sugar: 25g
Why This Recipe Works (Quick Science)
Gelatin sets the panna cotta by creating a soft, jiggly structure. Heating the cream with spices infuses it deeply, giving the panna cotta its rich flavor. Letting it chill slowly ensures a silky texture instead of a grainy one. The caramelized apples on top balance the creaminess with fresh sweetness.
Common Mistakes
- Boiling the cream: This can cause the gelatin not to set properly. Always keep it just below boiling.
- Not blooming gelatin: If you skip blooming in cold liquid, it won’t dissolve evenly, and your panna cotta might have lumps.
- Rushing the chill time: The panna cotta needs at least 4 hours to set, or it will be too soft.
- Over-spicing: A little chai spice goes a long way—too much can overpower the cream.
What You’ll Need
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 tsp loose chai tea leaves (or 2 chai tea bags)
- 1 cinnamon stick
- 1 tsp vanilla extract
- 2 ½ tsp powdered gelatin
- 3 tbsp cold water
- 2 medium apples, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- Pinch of ground cinnamon
Pro Tips
- Always bloom gelatin in cold water first—it won’t work if you add it directly to hot cream.
- Strain the cream after steeping with the tea so the panna cotta stays smooth.
- Use slightly tart apples (like Honeycrisp) for the topping—they balance the sweetness perfectly.
- Chill the panna cotta in individual glass jars for easy serving and a pretty look.
Tools Needed
- Small saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Strainer
- Small skillet
- Serving jars or ramekins
Substitutions and Variations
- Swap heavy cream with coconut cream for a dairy-free version.
- Use pears instead of apples for a wintery variation.
- Try maple syrup instead of brown sugar for a different flavor.
- Skip the apples and serve with whipped cream and a sprinkle of chai spice.
Make Ahead Tips
This panna cotta can be made 2–3 days ahead. Just keep them covered in the fridge until ready to serve. Add the caramelized apples right before serving for the best texture.
Instructions
Step 1: Bloom the Gelatin
Sprinkle 2 ½ tsp powdered gelatin over 3 tbsp cold water in a small bowl. Let it sit for 5 minutes to bloom.
Step 2: Heat the Cream and Spices
In a saucepan, combine 2 cups heavy cream, 1 cup whole milk, ½ cup sugar, 2 tsp loose chai tea leaves, and 1 cinnamon stick. Heat gently over medium heat until steaming but not boiling.
Step 3: Strain and Add Gelatin
Remove from heat. Strain out tea leaves and cinnamon stick. Stir in bloomed gelatin until dissolved. Add 1 tsp vanilla extract and mix well.
Step 4: Pour into Jars and Chill
Pour the mixture evenly into 6 glass jars or ramekins. Cover and refrigerate for at least 4 hours until set.
Step 5: Caramelize the Apples
In a small skillet, melt 2 tbsp unsalted butter over medium heat. Add 2 thinly sliced apples, 2 tbsp brown sugar, and a pinch of cinnamon. Cook until apples are tender and caramelized.
Step 6: Top and Serve
Spoon caramelized apples over the chilled panna cotta before serving.
Leftovers and Storage
Keep leftovers covered in the fridge for up to 3 days. Don’t freeze—gelatin desserts don’t hold up well in the freezer. Add apple topping just before eating for best results.
What to Serve With
- A cup of hot chai latte
- Shortbread cookies
- Spiced nuts
- A drizzle of caramel sauce on the side
FAQ
Can I make this dairy-free?
Yes, swap in coconut cream and almond milk for the dairy.
Can I use powdered chai spice instead of tea leaves?
Yes—use 1 ½ tsp chai spice blend instead of tea leaves.
Do I have to use gelatin?
Yes, for the classic panna cotta texture. Agar agar can work, but it sets more firmly.
How do I know if it’s set?
The panna cotta should jiggle gently but hold its shape when touched.
Conclusion
This Spiced Apple Chai Panna Cotta is a creamy, cozy dessert that’s just the right mix of elegance and comfort. I hope you give it a try, and when you do, let me know how it turned out—I’d love to hear your twists and questions!
