Chocolate Swirl Chai Tea Panna Cotta: Easy vs Gourmet Version

If you love chai tea and desserts, you’re in for a treat. This Chocolate Swirl Chai Tea Panna Cotta takes the warm, spiced flavors of chai and blends them into a smooth, creamy panna cotta, with just the right touch of rich chocolate. It’s cosy, elegant, and surprisingly easy to make.

In this recipe, I’ll show you two ways to make chai panna cotta: an easy version for when you want a quick but impressive dessert and a gourmet version for when you’re feeling fancy. Whether you’re a chai lover or just looking for new ways to use chai in cooking, this is a perfect recipe to try. Let’s get started!

Let’s dive in!

Easy-to-make chai panna cotta 

This version keeps things simple but still delivers on flavour. It’s an easy way to use chai in cooking without any complicated techniques. The chai-infused cream pairs beautifully with the chocolate swirl, making it a fuss-free dessert that looks and tastes like something straight out of a café.

Ingredients (serves 4-6)

For the Chai Panna Cotta Base:

• 2 cups (480 ml) heavy cream

• 1 cup (240 ml) whole milk

• 1/4 cup (50 g) granulated sugar

• 1 teaspoon vanilla extract

• 2 1/2 teaspoons (1 standard packet) powdered gelatin

• 3 tablespoons (45 ml) cold water

• 2 tablespoons (10 g) loose-leaf chai tea or 2 chai tea bags (Monk’s Chai recommended for the best infusion)

For the Chocolate Swirl:

• 1/2 cup (85 g) dark chocolate (70% cocoa or higher), finely chopped

• 2 tablespoons (30 ml) heavy cream

Step-by-step recipe instructions

Step 1: Infuse the Cream with Chai

1. In a small saucepan, combine the heavy cream, whole milk, and loose-leaf chai tea (or tea bags).

2. Heat over medium heat until it starts to steam, but do not let it boil.

3. Reduce heat to low and let the chai steep for 10-12 minutes, stirring occasionally to extract maximum flavor.

4. Strain the mixture through a fine-mesh sieve into a clean saucepan, discarding the tea leaves.

Step 2: Prepare the Gelatin

1. In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.

2. Reheat the strained chai-infused cream mixture over low heat and add sugar, stirring until dissolved.

3. Add the bloomed gelatin and whisk until completely dissolved.

4. Remove from heat and stir in the vanilla extract.

Step 3: Make the Chocolate Swirl

1. In a heatproof bowl, melt the chopped dark chocolate and heavy cream over a double boiler or in the microwave in 20-second intervals.

2. Stir until smooth and pour into a small piping bag or ziplock bag with the tip cut off.

Step 4: Assemble and Chill

1. Divide the panna cotta mixture evenly among ramekins or serving glasses.

2. Drizzle the melted chocolate over each portion and use a toothpick or skewer to create a swirl pattern.

3. Refrigerate for at least 4 hours (preferably overnight) until set.

Serving & pairing ideas

Explore more: The Ultimate Guide to Chai Snacks & Drinks Pairings

Gourmet version of chai panna cotta

Ingredients

For the Chai Panna Cotta Base:

• 2 1/4 cups (540 ml) organic heavy cream

• 3/4 cup (180 ml) whole milk or coconut milk

• 1/4 cup (60 g) coconut sugar or jaggery (for a caramelized depth of flavor)

• 1 vanilla bean pod, split and scraped (or 1 teaspoon vanilla extract)

• 3 teaspoons (1.5 standard packets) powdered gelatin

• 3 tablespoons (45 ml) cold water

• 2 1/2 tablespoons (15 g) loose-leaf chai tea (Monk’s Chai recommended)

• 1 pinch of saffron threads (optional, for a luxurious touch)

For the Chocolate Swirl:

• 3/4 cup (125 g) high-quality dark chocolate couverture (70% cocoa or higher), finely chopped

• 3 tablespoons (45 ml) heavy cream or coconut cream

Step-by-step recipe instructions

Step 1: Infuse the Cream with Chai & Spices

1. In a medium saucepan, combine heavy cream, whole milk, chai tea, saffron, and scraped vanilla bean pod.

2. Heat over low heat and bring it to a gentle simmer (do not boil), allowing it to steep for 15-20 minutes for a deep, rich flavor.

3. Strain the mixture through a fine-mesh sieve into a clean saucepan.

Step 2: Prepare the Gelatin

1. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.

2. Add the coconut sugar or jaggery to the warm chai-infused cream, stirring until fully dissolved.

3. Whisk in the bloomed gelatin until fully incorporated.

4. Remove from heat and stir in the vanilla extract (if using instead of vanilla bean).

Step 3: Make the Chocolate Swirl

1. In a separate heatproof bowl, melt the chopped chocolate couverture with heavy cream over a double boiler.

2. Stir until smooth and pour into a piping bag or squeeze bottle for precise swirling.

Step 4: Assemble and Chill

1. Pour the panna cotta mixture into elegant glassware or silicone molds.

2. Pipe the melted chocolate onto each portion and use a fine skewer or toothpick to create a delicate swirl.

3. Refrigerate for at least 6 hours (or overnight for a firmer texture).

Serving & pairing ideas

Explore more chai baking treats ideas:

• Quick & Easy Chai Tea Cookie Recipe

• Chai Spice Cake with Caramel Drizzle

• Monk’s Chai Vegan French Toast

Where to get the best chai in Australia?

Chai and chocolate make an incredible combination, and this Chocolate Swirl Chai Tea Panna Cotta is proof. Whether you make the easy version or take it to the next level with the gourmet version, this dessert is smooth, spiced, and perfectly balanced.

To get the best flavour, high-quality chai matters. That’s why Monk’s Chai is the ideal choice for infusing deep, bold chai notes into panna cotta.

Monk’s Chai is crafted using organic ingredients and premium hand-selected spices, making it the perfect choice for infusing deep, authentic chai flavours into your panna cotta. Its wet chai blend ensures a full-bodied, complex taste that enhances both traditional and gourmet versions of this dessert.