In a pot or pan, heat whole milk on medium heat until it simmers. Once it simmers, turn off the heat and pour in the Thai tea leaves to steep for 5 minutes. Afterwards strain the tea and milk mixture and set it aside.

Next put 2 tablespoon of cold water into a small bowl. Evenly sprinkle 2 teaspoon of gelatin across the surface of the water. Set aside and move on to the next step.

In a pot or pan, pour 2 cups of heavy cream and combine it with ¼ cup of sugar. Stir until the sugar fully dissolves. Once the sugar has dissolved, cook it on medium heat until it simmers. Once it comes to a simmer, pour in 1 cup of the reserved Thai tea infused milk.

*If you don’t have at least one cup of Thai tea infused milk, brew some more until you get 1 cup.

Heat the milk and Thai tea mixture until it comes to a light boil. Next put in the bloomed gelatin and stir continuously until the gelatin dissolves. This takes about 5 minutes

Once the gelatin has fully dissolved, strain everything into a container that makes it easy to pour. Straining ensures that we have a smooth panna cotta.

Pick out you glass or bowl of choice and divide the mixture up accordingly. Let them cool to room temp, then cover with plastic wrap and chill in the fridge for 2 hours or overnight to set.