Chai Spiced Eggnog Panna Cotta

5 from 1 vote

This masala chai spiced eggnog Panna Cotta is topped with rum-soaked raisins, it’s creamy, it’s elegant, and so easy to make! With only 5 ingredients, you’ll delight your holiday guests with this traditionally original holiday dessert!

Prep Time3

Cook Time10

Cooling time4 10

Total Time4 23

Course: Dessert

Cuisine: International

Diet: Low Salt

Servings: servings

Calories: 205kcal

Author: Genevieve Morrison

Equipment

1 small bowl
1 medium-size pot
1 mesh strainer
1 mixing spoon
6 glasses

Ingredients

1 tbsp. powdered gelatin
¼ cup water
3 cups eggnog - Unpasteurized
1 tsp. masala chai spice - I used Spicewalla Masala Chai Spice
½ cup raisins
½ cup dark rum

Instructions

To Make Panna Cotta

Add 1 tbsp. powdered gelatin to a small bowl with ¼ cup of cool water. Stir once and allow to "bloom" for 5 minutes.
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.
Add bloomed gelatin and stir until dissolved – about 2-3 minutes. Pour eggnog mixture over a mesh strainer into glasses and refrigerate for at least 4 hours.

To Make Rum-Soaked Raisins

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

Notes

You can make this recipe a full 24 hours before serving, but after 4 hours, place cellophane over the tops, otherwise it may form a bit of a “skin” on top. You can make the rum-raisins 3 days before serving. Store in a container with a lid.

If you would like to make this panna cotta in molds to turn over instead of serving in glasses, make sure to add a teaspoon more of gelatin than the recipe calls for, and lightly coat your molds with a little bit of olive oil before pouring the eggnog mixture. This will help it come loose more easily. When ready to flip, run each glass under hot water for about 10-20 seconds to melt the outer-most layer and flip onto a plate.

If you can’t find masala chai spice, you can also use a chai tea instead. Place 3 teabags in the eggnog while heating and remove before adding gelatin. Keep in mind, though, if any tea particles release into the eggnog, they will have to be strained.

If you don't mind the chai spice settling at the bottom of the glasses (not the end of the world) then you don't have to strain the eggnog at all. But if you really want nothing but the flavor, and don't want any spice to stay in the eggnog, use something like a nutbag. It's a very fine mesh bag used for making nut milks. It will eliminate any spice so your panna cotta is perfectly smooth.

See post for detailed instructions with photos of the process.

Nutrition information is an estimate.

Nutrition