Chai Panna Cotta

Directions

1. If you want to turn the Panna Cotta out onto a plate when set, first start by spraying your 6 or 8 -ounce ramekins with nonstick spray. Wipe them with paper towel so there is only a light covering.

2. Pour 1 cup of cold milk into a saucepan and add the teabags, cinnamon stick, Sit over low heat swirling the pan every so often, until the milk is steaming and bubbles start appearing around the edge. Turn off the heat.

3. Cover saucepan and allow the flavors to infuse for 15 minutes. Then strain the mixture, making sure to squeeze the teabags well. Set aside.

4. Add the final ¾ cup of cold milk to the empty saucepan. Sprinkle the gelatin over the top - don't stir it in yet. Allow the gelatin to soften for 5 minutes (it should look a bit wrinkly by the end).

5. Turn the heat on low under the saucepan, add back the chai infused milk and stir for a minute or two until the gelatin has dissolved. Add the sugar and stir again until dissolved. This should only take another minute or two. Make sure not to let the milk boil, you just want to heat it gently until everything is dissolved and no lumps remain.

6. Take the saucepan off the heat. Pour in the cream, vanilla and salt and mix until thoroughly combined. Strain the mixture again to make sure you aren’t left with any lumps of undissolved gelatin. Pour evenly among your molds filling each mold about ¾ of the way. Place immediately in the fridge and allow to set for at least 4 hours and up to 48 hours.