Pumpkin Chai Panna Cotta made with Bigelow Tea

Pumpkin Chai Panna Cotta

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2 tbsp. whole milk
1 envelope powdered gelatin
¾ cup water
¾ whole milk (divided)
2 Bigelow Vanilla Chai Tea Bags
1 cup canned pumpkin
½ cup plus 1 tbsp. demerara sugar (Sugar in the Raw)
¾ tsp. kosher salt
1 cup heavy whipping cream divided
Grated nutmeg


Recipe submitted by Jenni Field
Bigelow Recipe Contest 2011

In a small bowl, add whole milk, sprinkle with gelatin and stir.  Let sit for 5 minutes. 

In a small saucepan heat water and ¼ cup of milk together with 2 Bigelow Vanilla Chai Tea Bags.  Bring to a rolling boil and simmer for 4 minutes.  Remove pan from heat and discard tea bags.  Whisk in bloomed gelatin, remainder of milk, pumpkin, sugar, salt and one half of the whipping cream (1/2 cup).  Taste and adjust salt if necessary.

By this time, the chai mixture will have cooled a bit.  Strain it through a fine mesh strainer into a bowl, pushing down on the solids.  Scrape the underside of the strainer to get all of the pumpkin goodness into the bowl.  Whip the last ½ cup of heavy cream to barely soft peaks.  Whisk and fold into chai mixture.  Pour into decorative tea cups or small ramekins and chill until set, at least 3 hours.  Garnish with a few gratings of fresh nutmeg.

Nutritional Information:

Pumpkin Chai Panna Cotta

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