Vanilla Chai Latte Panna Cotta

• 1 cup Whipping Cream
• 1 cup Tazo Chai Concentrate
• 1/3 cups Sugar
• 1 whole Vanilla Bean, Split And Seeds Scraped
• 1 whole Packet Knox Powdered Gelatin. 0.25 Ounce Packet
• 1/4 cups Water
• 1 ounce, weight Semisweet Baking Chocolate, Shaved (or As Much As You Please)
• 1/2 cups Caramel Ice Cream Topping (or As Much As You Please)
• 1 Tablespoon Ground Cinnamon (or As Much As You Please)

1. 1. Bring cream, chai, sugar, and vanilla to a simmer in a sauce pan.
2. 2. While cream is heating, combine gelatin and water in a small bowl. Allow to soften.
3. 3. Remove cream from heat and stir in gelatin.
4. 4. Whisk cream mixture into chai.
5. 5. Pour into a mold sprayed with non-stick spray (a silicone muffin tin is perfect becuase it's easy to get the panna cotta out without cracking it).
6. 6. Refrigerate until set. To serve, invert panna cotta onto a plate. Top with chocolate shavings, caramel sauce, and a dusting of cinnamon.

whipping cream, concentrate, sugar, vanilla bean, packet, ubc, chocolate, caramel ice cream topping, ground cinnamon

Taken from tastykitchen.com/recipes/desserts/vanilla-chai-latte-panna-cotta/ (may not work)