Silky Thai Iced Tea Panna Cotta in 4 Simple Steps

I still remember the first time I sipped Thai iced tea at a tiny street food stall in Bangkok – that glorious sweet, creamy, slightly spiced flavor was love at first taste. Years later, I found myself craving that same vibrant orange elixir but in dessert form. Enter my Thai Iced Tea Panna Cotta – the silkiest, most refreshing way to enjoy those beloved flavors without turning on your oven. It’s like your favorite Thai tea shop drink grew up into an elegant dessert with the same nostalgic kick. The magic happens when you steep real Thai tea bags right into the warm cream mixture, creating a panna cotta that’s floral, creamy, and just sweet enough to balance the tea’s slight bitterness. What I love most (besides not sweating over a hot stove) is how the jiggly texture makes every spoonful feel like a special occasion, even on a random Tuesday night.

Why You’ll Love This Thai Iced Tea Panna Cotta

Trust me, this dessert checks all the boxes for something truly special:

• Creamy dreamy texture – That perfect wobble when you tap the ramekin makes every spoonful pure bliss
• Thai tea magic – All the floral, spiced notes of your favorite drink in dessert form
• No-bake easy – Just steep, mix, and chill (no oven required!)
• Make-ahead winner – Prep it in the morning and impress guests by dinnertime

It’s the kind of dessert that makes people ask for the recipe after one bite – I should know, because that’s exactly how I got hooked!

Ingredients for Thai Iced Tea Panna Cotta

Gathering the right ingredients makes all the difference here – I learned that the hard way when I once tried substituting skim milk (big mistake!). Here’s exactly what you’ll need:

• The creamy base:
  • 2 cups heavy cream (not whipped – we want full fat for that luxurious mouthfeel)
  • 1 cup whole milk (trust me, don’t skimp here)
• The flavor makers:
  • 3 Thai iced tea bags (the bright orange kind – loose leaves won’t give the same bold color)
  • 1 teaspoon vanilla extract (it rounds out the tea’s floral notes beautifully)
• The magic setters:
  • 2 teaspoons unflavored gelatin powder (this is what gives us that perfect jiggle)
  • 2 tablespoons cold water (just enough to bloom the gelatin)
• The sweet touch:
  • 1/2 cup granulated sugar (adjust this to your taste – I sometimes go down to 1/3 cup)

Pro tip from my many kitchen experiments: use fresh gelatin powder – that old packet in the back of your pantry might not set properly!

Equipment You’ll Need

Here’s the beautiful part – you probably already have everything needed to make this Thai Iced Tea Panna Cotta in your kitchen right now! No fancy gadgets required, just these basics:

• Medium saucepan – For gently heating that creamy tea mixture (I use my trusty 2-quart one)
• Whisk – Nothing fancy, just something to help dissolve the sugar and gelatin completely
• 4 ramekins or pretty serving glasses – About 6 oz size works perfectly (I’ve been known to use vintage teacups when feeling fancy!)
• Measuring cups and spoons – Because eyeballing gelatin never ends well (ask me how I know…)

That’s it! No stand mixer, no special molds – just simple tools that let the amazing flavors shine. If you’re feeling extra, a fine mesh strainer helps remove any stray tea particles, but I often skip it when I’m craving that rustic, homespun vibe.

How to Make Thai Iced Tea Panna Cotta

Okay, let’s dive into the fun part! Making this Thai Iced Tea Panna Cotta is easier than you think – just follow these simple steps and you’ll have silky, tea-infused perfection in no time. I’ve made this recipe dozens of times (sometimes at 2am when cravings strike!), so I’ll walk you through every detail.

Step 1: Bloom the Gelatin

First things first – we need to wake up our gelatin! Sprinkle the gelatin powder over cold water in a small bowl and let it sit for 5 minutes. It’ll look weirdly lumpy at first, but trust me, this “blooming” step is crucial. Skipping it leads to rubbery clumps in your panna cotta (learned that the hard way during my first attempt!). The mixture should transform into a soft, spongy mass – that’s when you know it’s ready to work its magic.

Step 2: Heat the Cream Mixture

Now grab your saucepan and combine the heavy cream, milk, and sugar over medium-low heat. Here’s my golden rule: don’t let it boil! We’re aiming for just warm enough to dissolve the sugar completely – about 3-4 minutes of gentle stirring. If you see steam rising and tiny bubbles forming around the edges, you’re in the perfect zone. Too hot and you’ll scorch the dairy (and nobody wants burnt tea flavors).

Step 3: Steep the Tea

Time to infuse that creamy base with amazing Thai tea flavor! Drop in your tea bags and let them steep for exactly 10 minutes – set a timer because it’s easy to forget. The mixture will turn that gorgeous orange hue we all love. After 10 minutes, press the bags gently against the side of the pan to squeeze out every last drop of flavor before removing them. Pro tip: if you want extra bold tea flavor, you can steep for 12 minutes, but any longer risks bitterness.

Step 4: Combine and Chill

Now for the grand finale! Whisk your bloomed gelatin into the warm tea mixture until it’s completely dissolved – no tiny lumps allowed! Then stir in the vanilla extract. Pour the liquid gold into your prepared ramekins or glasses (I like filling them about 3/4 full for the perfect wobble). Carefully transfer to the fridge and let them chill for at least 4 hours, though overnight is even better. The hardest part? Waiting patiently while that heavenly aroma fills your kitchen!

Expert Tips for Perfect Thai Iced Tea Panna Cotta

After making this recipe more times than I can count (and yes, learning from a few mishaps along the way), here are my can’t-miss secrets for panna cotta perfection:

• Strain for silkiness – For ultra-smooth texture, pour your mixture through a fine mesh strainer after steeping the tea. It catches any stray tea particles that might make your panna cotta gritty. I skip this when I’m lazy, but it makes a noticeable difference!
• Full-fat or bust – That tempting low-fat cream in your fridge? Leave it there. Whole milk and heavy cream are non-negotiable for the creamiest texture. Anything less gives you a sad, rubbery result (trust me, I’ve cried over ruined panna cotta before).
• Control your steep – Love bold tea flavor? Steep for 12 minutes instead of 10. Want it more subtle? Try 8 minutes. Just don’t go over 15 minutes or it turns bitter – voice of experience talking here!
• Clean release trick – To unmold like a pro, run a thin knife under hot water, then gently trace around the edges. Give the ramekin a quick dip in warm water (just a few seconds!) and invert onto a plate. If it doesn’t budge? Wait 30 seconds and try again – patience is key!

Bonus tip from my last dinner party disaster: Chill your serving plates beforehand. Nothing worse than perfect panna cotta melting the second it hits a warm plate!

Serving and Storage

Now for the best part – eating your gorgeous Thai Iced Tea Panna Cotta! I love serving mine straight from the fridge in their ramekins for that rustic charm, but if you’re feeling fancy, here’s how to take it up a notch:

• Garnish game strong – A dollop of lightly sweetened whipped cream and a sprinkle of crushed peanuts is my go-to combo. The crunch plays so nicely against the silky panna cotta!
• Play with textures – Sometimes I’ll add toasted coconut flakes or a drizzle of condensed milk for extra decadence (because why not?).
• Temperature matters – Take your panna cotta out of the fridge about 10 minutes before serving – it tastes best when it’s cool but not ice-cold.

When it comes to storage (if you somehow have leftovers!), just cover your ramekins tightly with plastic wrap. They’ll keep beautifully in the fridge for about 3 days – the texture actually improves by day two as the flavors meld. One important note though: don’t freeze them! The texture turns grainy and weird – learned that lesson the hard way when I tried batch-freezing for a party. If you need to make ahead, your best bet is prepping the mixture and keeping it in the fridge until ready to pour into molds.

Pro tip from my last brunch gathering: Make extra! These little beauties disappear faster than you’d think, and nothing’s sadder than watching guests scrape their empty ramekins with longing looks.

Thai Iced Tea Panna Cotta Variations

One of my favorite things about this recipe is how easily you can tweak it to match your mood or dietary needs. After playing around with different versions for years, these are my absolute favorite twists that still honor the original essence of Thai Iced Tea Panna Cotta:

Coconut Milk Magic (Dairy-Free Version)

For my lactose-intolerant friends (or when I’m craving extra tropical vibes), I swap the heavy cream and milk with full-fat coconut milk. The result? An incredibly lush panna cotta with subtle coconut notes that pair beautifully with the tea. Just use one 14-oz can of coconut milk (about 1¾ cups) plus ¼ cup water to replace the dairy. Pro tip: shake the can well before opening – that creamy layer on top is liquid gold!

Spiced-Up Version

Sometimes I’ll throw a whole star anise pod into the cream mixture while steeping the tea bags. That hint of licorice-like warmth takes me right back to Bangkok’s street markets. Remove it with the tea bags after steeping – a little goes a long way! For extra depth, you can also add a small cinnamon stick or 2 cardamom pods. Just don’t overdo it – we want the Thai tea to stay the star of the show.

Half-and-Half Experiment

When I’m feeling indecisive (which happens often), I’ll sometimes do half coconut milk and half heavy cream. You get the best of both worlds – the coconut’s tropical touch with dairy’s rich silkiness. The texture stays perfect, and the flavor becomes this wonderful mystery where guests can’t quite place what makes it so special.

Remember, the beauty of panna cotta is how forgiving it is to play with. These variations have all been kitchen-tested (sometimes multiple times!) and approved by my toughest critics – my dessert-obsessed neighbors who happily act as taste testers. Just keep the gelatin ratio the same, and you can’t go wrong!

Nutritional Information

Now, I’m no dietitian (and let’s be honest – we’re not eating panna cotta for our health!), but here’s the basic nutritional breakdown per serving if you’re curious:

• Calories: 320
• Fat: 22g (14g saturated)
• Carbohydrates: 28g
• Protein: 4g

Important note: These values are estimates based on exact measurements I use. If you tweak the recipe (like adding extra sugar or swapping coconut milk), your numbers will change. Full disclosure – I stopped counting calories after my third taste test spoonful!

Let’s be real though – some desserts are worth every bite, and this Thai Iced Tea Panna Cotta falls squarely in that category. The way I see it? Life’s too short not to enjoy creamy, tea-infused perfection!

Frequently Asked Questions

Can I use agar-agar instead of gelatin?
Yes! Use a 1:1 substitution for a vegetarian-friendly version. Just dissolve it in boiling liquid instead.

How long does it take to set?
At least 4 hours in the fridge, but overnight is best for perfect wobble and flavor.

Can I use store-bought Thai tea?
Absolutely! Just taste before adding sugar, as pre-made tea might already be sweetened.

Share Your Creation!

Nothing makes me happier than seeing your beautiful Thai Iced Tea Panna Cotta creations! Did yours have that perfect wobble? Did you try any fun variations? Snap a photo (I know it’s hard to resist!) and share your masterpiece with us. Tag me on social media so I can see your handiwork and maybe even feature your version. Your kitchen experiments inspire mine, and who knows – your twist might just become my new favorite way to make this dessert!

Now go forth and panna cotta to your heart’s content – I can’t wait to see what you come up with!

For more delicious recipes and inspiration, check out Cooking with Judy on Pinterest.

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