Creamy Thai tea-infused Italian custard dessert
Thai Iced Tea Panna Cotta
Prep Time
15 min
Cook Time
5 min
Total Time
4 hr 20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Thai Iced Tea Panna Cotta
Creamy Thai tea-infused Italian custard dessert
★4.6(15)
Silky panna cotta infused with the distinctive orange hue and sweet, spiced flavor of Thai iced tea. A fusion dessert that marries Italian technique with Thai flavors.
15m
Prep Time
5m
Cook Time
260m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This dessert transforms the beloved Thai iced tea into an elegant panna cotta, capturing its signature orange color, creamy sweetness, and subtle spice in a wobbly, silky custard.
Thai cooking achieves a remarkable balance of sweet, sour, salty, and spicy in every dish. This recipe brings those layered flavors to your home kitchen.
Ingredients
- 2 cups heavy cream
- 3 tbsp Thai tea leaves (cha yen)
- 1/3 cup sweetened condensed milk
- 1 packet (2.5 tsp) unflavored gelatin
- 3 tbsp cold water
- 1/2 tsp vanilla extract
Instructions
- 1
Bloom gelatin in cold water for 5 minutes until softened.
- 2
Heat heavy cream until just simmering. Add Thai tea leaves and steep for 5 minutes. Strain through a fine sieve.
- 3
Stir bloomed gelatin and condensed milk into the warm tea-cream until fully dissolved.
- 4
Add vanilla extract. Pour into 4 ramekins or glasses.
- 5
Refrigerate at least 4 hours or overnight until set. Serve with a drizzle of condensed milk or whipped cream.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with crusty artisan bread for dipping
Substitutions
Heavy creamCoconut cream
Makes it dairy-free with a tropical twist
Thai tea leavesStrong brewed black tea + star anise
Approximates the spiced flavor profile
Tips & Storage
Pro Tips
Strain the tea-cream mixture twice through cheesecloth for the smoothest texture.
For a layered effect, pour half the mixture first, set 2 hours, then add a plain cream layer on top.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (100mg) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates28g
Fat20g
Fiber80mg
Sugar0g
Sodium18g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I find Thai tea leaves?
- Asian grocery stores sell them in bags or cans; they are orange-tinted black tea leaves.
- Can I use Thai tea powder instead?
- Yes, use 2 tablespoons of instant Thai tea mix, but reduce the condensed milk since it is pre-sweetened.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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