Cacao Chai & Coconut Vegan Panna Cotta


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

  1. In a small saucepan, combine the coconut milk, sugar, and vanilla extract. Set over medium heat, stirring gently until the sugar dissolves.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.)
  7. Enjoy!


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