Chai Spiced Eggnog Panna Cotta

– Tomas O.

READER REVIEW

"This was simply delicious! And so easy to make! Will make again next Christmas!"

1 tbsp. powdered gelatin ¼ cup water 3 cups eggnog 1 tsp. masala chai spice ½ cup raisins ½ cup dark rum

INGREDIENTS

FULL RECIPE

Gingerbread Cookies with Lemon Glaze

YIELD

6 servings

TYPE

dessert

TIME

10 min.

LEVEL

beginner

1.

Add 1 tbsp. powdered gelatin to a small bowl with ¼ cup of cool water. Stir once and allow to “bloom” (dissolve) for 5 minutes.

2.

Add 3 cups eggnog and 1 tsp. masala chai spice to a pot and simmer on MEDIUM/LOW for about 5 minutes, stirring occasionally. You don’t want the eggnog to boil.

3.

Add bloomed gelatin and stir until dissolved – about 2-3 minutes.

4.

Pour eggnog mixture over a mesh strainer into glasses and refrigerate for at least 4 hours.

5.

Add ½ cup raisins to a saucepan with ½ cup dark rum. Simmer on low for 5 minutes until the raisins look plump. Sprinkle with a pinch of masala spice and stir.

6.

Refrigerate raisins for at least 10 minutes. Spoon raisins equally onto panna cotta and serve.