Love Thai milk tea? This creamy panna cotta turns that iconic flavor into a velvety dessert. Make it in advance and serve straight from the glass!
Make-Ahead Thai Tea Panna Cotta
I’ve always loved desserts that can be made ahead — they feel like a little gift you prepare for your future self.
Think of Basque cheesecake or a silky panna cotta: you mix everything, chill it, and when it’s time to serve, you look effortlessly organized instead of running around the kitchen in a panic.
And if you’ve followed my blog for a while, you already know I’m a little obsessed with panna cotta.
There are just so many ways to play with the flavors. I’ve shared quite a collection already, including:
- Foolproof Lemon Panna Cotta
- Lime Panna Cotta
- Silky Matcha Panna Cotta
- Silky Jasmine Panna Cotta
- Creamy Mango Panna Cotta
- Coconut Panna Cotta
- Chocolate Panna Cotta
- Strawberry Panna Cotta
Two teas I especially love using in my desserts are Earl Grey and Thai tea.
You might remember my Thai Tea Basque Cheesecake — that one became such a hit!
This time, I wanted to try something different, so I decided to use that wonderful Thai Tea to create a Panna Cotta.
I’ve also added a creamy topping here. To be honest, the panna cotta is already excellent on its own. If you find the extra step troublesome, you can absolutely skip it.
To Unmold or Not?
I’ve noticed that traditional panna cotta is often served flipped onto a plate.
But if you look at my other panna cotta recipes, you’ll see that I almost never unmold mine.
I find it much easier, safer, and just as beautiful to let them set and serve them directly in individual glasses or jars. This way, there’s no risk of the delicate dessert breaking during unmolding — and even better, it saves me from washing an extra dish!
Ingredients and Substitutions
Thai Tea Panna Cotta Base
- Thai tea leaves – I recommend using a high-quality, finely ground Thai tea mix for the most authentic and potent flavor and vibrant color. The distinctive spiced and aromatic profile is key to this recipe.
- Condensed milk – Adds sweetness and creaminess, making the panna cotta smoother and richer.
- Granulated sugar – Helps balance sweetness; you can reduce the amount if you prefer the tea flavor to stand out more.
- Milk – Adds creaminess and works together with the heavy cream to give the panna cotta a balanced mouthfeel.
- Whipping Cream – Choose 30–36% fat cream to ensure the panna cotta is silky and smooth. Avoid using non-dairy whipping creams.
- Gelatin sheets – I prefer sheet gelatin for its clean taste and easy use. It must be softened in cold water only. If you must substitute with powdered gelatin, use an equivalent amount (20g) and bloom it in a few tablespoons of cold water.
Salty Cream Cheese Topping
- Cream cheese – Must be softened at room temperature until easily indented with a fingertip. Mascarpone can be used if cream cheese isn’t available.
- Powdered sugar – Dissolves easily and gives the chantilly a smooth finish.
- Salt – Enhances flavor and balances sweetness. A small amount is all you need.
- Heavy cream – Whips into a light, silky cream that blends beautifully with the softened cream cheese.
- Biscoff cookie crumbs – I had some leftover from making my Biscoff Cookie Scones, so I decided to use those.You can substitute with graham crackers or any other spiced biscuit
How to Make Thai Tea Panna Cotta
1. Prepare the Ingredients
Soak the gelatin sheets in plenty of cold water for 5 minutes until completely soft. Squeeze out excess water and set aside.
Bring the cream cheese out of the fridge 1 hour ahead to soften until your finger can easily press into it.
Rinse the Thai tea leaves with 50 ml warm water quickly once to remove impurities and prevent bitterness.
2. Make the Thai Tea Panna Cotta Base
In a small saucepan, combine the rinsed Thai tea leaves and 550g of water. 
Bring to a boil over high heat, then immediately turn off the heat. Cover the pot and let the tea steep for 10 minutes to fully infuse the water.
Strain through a fine sieve to remove the tea leaves.
Add condensed milk, sugar, milk, and whipping cream to the hot Thai tea. Stir until the sugar fully dissolves.
Heat the mixture over low heat until it reaches 60–70°C (edges bubbling gently but not boiling). Turn off the heat immediately.
Add the softened gelatin and stir until fully dissolved. Let the mixture cool to room temperature.
3. Set the First Layer
Pour the Thai tea panna cotta mixture into cups or molds, filling them about 60% full.
Refrigerate for 4 hours or until fully set.
4. Make the Salty Cream Cheese Topping
In a medium bowl, whisk the softened cream cheese until it is completely smooth.
Add powdered sugar and salt.
Pour in 200 g whipping cream and whip on medium speed until it reaches a thick yogurt-like consistency.
(Avoid overwhipping to maintain a silky texture.)
5. Add the Second Layer
Take out the chilled panna cotta.
Spoon or pipe the salty cream cheese topping over the firm panna cotta layer.
Add Biscoff cookie crumbs on top.
Chill again briefly or serve immediately.
Tips & Tricks
- Fully soften your gelatin sheets — they must be soaked in cold water and squeezed dry before using, otherwise the panna cotta may not set properly.
- Don’t overheat the mixture — keep it at 60–70°C; higher temperatures can damage gelatin.
- Customize the flavor — add pandan to the tea for more aroma, or mix in Thai tea powder to the chantilly cream for a deeper flavor.
- Adjust to taste — use up to 25 g Thai tea for a stronger brew, or increase salt to 1.5 g for a more savory contrast.
- Chill thoroughly — panna cotta tastes best after fully chilling and settling for several hours.
Frequently Asked Questions
Why is my panna cotta still liquid?
The most common reasons are not using enough gelatin, not allowing enough chilling time (it needs a full 4 hours), or overheating the mixture which damaged the gelatin’s setting ability. Ensure you follow the weights and times precisely.
Can I use a different type of tea?
Absolutely! This method works wonderfully with other flavorful teas like Earl Grey, Chai, or even strong coffee. Just keep the liquid ratios the same.
How far in advance can I make this?
This dessert is perfect for making ahead. The assembled dessert can be stored covered in the refrigerator for up to 3 days. Add the Biscoff cookie crumble just before serving to keep it crunchy.
My cream cheese topping is lumpy. What can I do?
If your cream cheese was too cold, lumps can form. You can try to press the mixture through a fine-mesh sieve to smooth it out. For best results, always ensure the cream cheese is very soft before you begin.
The Easiest Thai Tea Panna Cotta — Stunning Yet Simple
Ingredients
Thai Tea Panna Cotta
- For the Thai Tea Panna Cotta Layer
- 20 g Thai tea leaves
- 550 g water
- 25 g condensed milk
- 20 g fine granulated sugar
- 200 g whole milk
- 200 g whipping cream
- 20 g gelatin sheets
- For the Salty Cream Cheese Topping
40 g cream cheese, room temperature
- 20 g powdered sugar
- 1 g salt a fine pinch
- 200 g whipping cream cold
- Crushed Biscoff cookies for garnish
Instructions
Prepare the Ingredients
- Soak the gelatin sheets in plenty of cold water for 5 minutes until completely soft. Squeeze out excess water and set aside.
- Bring the cream cheese out of the fridge 1 hour ahead to soften until your finger can easily press into it.
- Rinse the Thai tea leaves with 50 ml warm water quickly once to remove impurities and prevent bitterness.
Make the Thai Tea Panna Cotta Base
- In a small saucepan, combine the rinsed Thai tea leaves and 550g of water. Bring to a boil over high heat, then immediately turn off the heat. Cover the pot and let the tea steep for 10 minutes to fully infuse the water.
- Strain through a fine sieve to remove the tea leaves.
- Add condensed milk, sugar, milk, and whipping cream to the hot Thai tea. Stir until the sugar fully dissolves.
- Heat the mixture over low heat until it reaches 60–70°C (edges bubbling gently but not boiling). Turn off the heat immediately.
- Add the softened gelatin and stir until fully dissolved. Let the mixture cool to room temperature.
Set the First Layer
- Pour the Thai tea panna cotta mixture into cups or molds, filling them about 60% full.
- Refrigerate for 4 hours or until fully set.
Make the Salty Cream Cheese Topping
- In a medium bowl, whisk the softened cream cheese until it is completely smooth.
- Add powdered sugar and salt.
- Pour in 200 g whipping cream and whip on medium speed until it reaches a thick yogurt-like consistency.
- (Avoid overwhipping to maintain a silky texture.)
Add the Second Layer
- Take out the chilled panna cotta.
- Spoon or pipe the salty cream cheese topping over the firm panna cotta layer.
- Add Biscoff cookie crumbs on top.
- Chill again briefly or serve immediately.
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