This delicious recipe takes our organic Cacao Chai tea and transforms it into a plant-based twist on panna cotta, using coconut milk and agar-agar for a creamy, gently spiced treat. The deep cacao and spice notes create a dessert that feels both indulgent and grounding. Finished with a sprinkle of hazelnuts and dark chocolate shavings, it’s a simple yet elegant way to showcase the flavours of our Cacao Chai in a whole new form.
Ingredients (makes 2-3)
- 500 ml coconut milk (not coconut cream!)
- 80 g sugar
- 6 Cacao Chai tea bags (or 6 tbsp in a strainer)
- 2 tsp vanilla extract
- 1 tsp agar-agar powder
- Garnish: chopped hazelnuts and dark chocolate flakes
Method
- In a small saucepan, combine the coconut milk, sugar, and vanilla extract. Set over medium heat, stirring gently until the sugar dissolves.
- Add the cacao chai tea and let the mixture simmer for 5 minutes, allowing the flavours to fully infuse. Remove the tea bags or strainer.
- Sprinkle the agar-agar powder evenly over the surface of the warm coconut milk mixture. Increase the heat to medium-high and cook without stirring until the mixture comes to a boil. (It’s normal for the agar to remain on the surface at this stage.)
- Once boiling, reduce the heat to low and stir well. Simmer for about 10 minutes, stirring occasionally, until the agar-agar has completely dissolved and the mixture has slightly thickened.
- Remove from the heat and divide between two (or three) serving moulds. Let cool at room temperature for a few minutes before transferring to the fridge. Chill for around 2 hours, until set.
- To serve, garnish with chopped hazelnuts and dark chocolate shavings. (For easy chocolate shavings, scrape a kitchen knife along the back of a large block of chocolate.)
- Enjoy!
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