Panna cotta is an Italian dessert that’s traditionally made with dairy thickened with gelatin. Panna cotta literally means “cooked cream”. To veganize it we use agar-agar powder instead of gelatin, and oat or almond milk instead of dairy. This Vegan Chai Panna Cotta with Date Syrup Drizzle is an easy Italian dessert with an exotic twist. Super delicious, creamy, light and extremely easy and quick to make!
We love chai flavours, and don’t worry, we provide a recipe to make your own homemade chai spice too!
You can substitute the oat or almond milk for canned coconut milk if you want an even creamier more fatty richer consistency. We, however, prefer this dessert to be lighter with a lower fat content.
This Vegan Chai Panna Cotta is the perfect light dessert for your Christmas table, you and your family are going to love it!
If you liked our recipe, check out the rest of our Christmas-themed recipes and the rest of our Desserts & Sweets.
And… in case you missed it, we are so excited to announce that we have published our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop (also on sale there!).
Vegan Chai Panna Cotta with Date Syrup Drizzle
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Chai Panna Cotta
- 1 tbsp agar powder
- 4 cups vanilla flavoured almond/oat milk
- 1/4 cup pure date syrup
- 1/4 cup coconut sugar
- 1 tbsp chai spice, recipe below
- 2 tsp pure vanilla extract
- Pure date syrup, to drizzle on top
- 4 fresh figs
- 2 tbsp ginger powder
- 2 tsp ground cloves
- 4 tsp Ceylon cinnamon powder
- 2 tsp nutmeg, freshly ground
- 2 tsp allspice, freshly ground
- 2 tsp ground cardamom
- In a small glass spice container, combine the ginger powder, ground cloves, Ceylon cinnamon powder, freshly ground nutmeg, freshly ground allspice, and ground cardamom. Give it a mix. Store in a dark and dry place for up to 3 months.
Chai Panna Cotta
- In a medium-sized saucepan, combine the 1 tbsp of agar powder and 1 cup of the vanilla flavoured oat/almond milk. Stir well until there are no lumps. Bring to a boil. Boil for 2-4 minutes, until a thick consistency has been reached. Use a thermometer, and make sure the temperature stays over 198ºF/92ºC the entire time.
- Now stir in the remaining 3 cups of the vanilla flavoured oat/almond milk, pure date syrup, coconut sugar, and the 1 tbsp of chai spice, and let it cook over medium heat for 5 more minutes. Turn off the heat and stir in the pure vanilla extract.
- Pour the hot mixture into individual serving containers and refrigerate for 6 hours or until set. To be able to unmould panna cotta easier, you may want to grease the containers with a bit of refined coconut oil.
- Unmould panna cotta by running a knife gently along the wall of the containers. Invert the panna cotta onto plates and top with a drizzle of pure date syrup. Serve with your favourite fruit, we love eating this chai panna cotta with fresh figs. Enjoy!
- Store in the refrigerator for up to 5 days.
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