Masala Chai Panna Cotta served on a black plate with fresh figs

Masala Chai Panna Cotta

  • Author: Richa
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
  • Category: Dessert
  • Cuisine: Italian, Indian


Masala Chai Panna Cotta will be the perfect finish to a holiday dinner. Flavoured with chai tea, whole spices like cinnamon, cloves, nutmeg and vanilla, its rich, creamy and really elegant. Make it for thanksgiving, Christmas, or even Diwali – this dessert leave your guests asking for seconds.


  • ¼ cup milk
  • 1 tbsp tea leaves (we used tata gold)
  • 1” cinnamon stick
  • 2 cloves cardamom
  • ½ tsp nutmeg
  • 2 cups / 400gms fresh cream
  • 1/3 cup of sugar (75 gms)
  • 1 pinch black pepper
  • 1 tsp vanilla extract
  • 1 tsp/ 6gm gelatine
  • 3 tbsp warm water


  1. Rub oil on the insides of four six ounce ramekins and wipe them to get rid of any excess.
  2. Place milk, tea leaves, cinnamon, cardamom and nutmeg in a sauce pan and bring it to a boil. Lower the heat once it starts boiling and simmer for 2-3 minutes.
  3. Then add cream, sugar and pepper and whisk on a low heat till the sugar dissolves. Add vanilla extract and mix.
  4. Meanwhile, add gelatin to warm water and allow it to bloom. Once it’s bloomed, add it to the panna cotta mixture and mix well.
  5. Strain the mixture using a sieve and a cheesecloth to get rid of any sediments. Divide the mixture in the ramekins and let them cool to room temperature. Refrigerate for at least 3 hours and up to a day.
  6. To unmould, run a knife along the edges of the panna cotta. Then dip the ramekins in warm water for 3-4 seconds. Let them sit for another 5 seconds and then invert them onto a plate. Tap gently to allow the panna cotta to fall.