Chai Latte Panna Cotta

I was diagnosed with PCOS in March. Since then, I've been eating a ketogenic diet, so all of my foods have become laced with alternative sweeteners, sugar alcohols, stevia, and lots and lots of fat. I'm down two stone so far, which is the most I've ever lost in my life, and I'm totally okay with it. It's still just weird and not yet to the "this is so awesome all the time" place in my head.

Gelatin seems to be such a good ingredient that I wasn't eating a lot, certainly not for as much as I miss the jigglers of my youth. I recently discovered it again, and it's taken some adjustment to get the ratios right, but I think I have it down. A client brought me an iced tea flavor that was nice and viscous and lightly sweetened, but it was a little plain. I would've brewed the tea stronger, maybe added some lemon, or steeped lemon in the strong tea. I immediately thought of a coconut panna cotta I'd made the week before, with less gelatin and a little more liquid, that was pretty tasty, and how tasty it'd be if I combined the two into a chai latte flavor.

2 cups water
1/4 cup water, in a small bowl
1 can full fat, no sugar added coconut cream
2 packets gelatin
1 family size tea bag
1 bag cinnamon spice tea
1 tsp vanilla extract
1 thumb size piece of ginger, sliced thin
5 drops vanilla liquid stevia
erythritol to taste (I started with 1 tbsp of Swerve brand granulated)
spices to taste - (I used whole star anise, cinnamon sticks, cardamom pods, cloves, and allspice, but fennel seed, black pepper, pink pepper, etc would all be good)

Bring the two cups of water to a boil, add the tea bags, spices, and ginger, and leave to steep. If necessary for the type of gelatin, add the packets of gelatin to the 1/4 cup water to let it start gelling. Once the tea has steeped dark enough (to taste it should be very strong, I left it for just over ten minutes), strain the tea into a bowl over the gel, and whisk or stir until well mixed. Add the coconut cream, vanilla extract, and sweetener(s) of choice, mix well, and pour into molds, ramekins, or container of choice. Let it set in the fridge at least four hours.

Mine separated into a tea level and a coconut cream level, but it's all tea flavored, spicy, refreshing, sweet, and delicious.

I'm going to try sweet tea flavor and give it a little heavy whipping cream and lemon juice, a ginger tea flavor with just a ton of steeped ginger, and a maple flavor, and most definitely pumpkin spice in the fall. Nom nom nom!