This pumpkin spice latte panna cotta couldn’t be simpler. If you are looking for an elegant but ridiculously easy dessert for Thanksgiving, this is it! It can also be made a day ahead, which is an added bonus.
I first tried this recipe with a pumpkin spice latte the way I usually order them at Starbucks, which is with skim milk and only about half of the sweetener. I found that the way they naturally make them (if you don’t ask for anything special) is remarkably better in this recipe. I really needed the whole milk and the full amount of syrup to make a good panna cotta. Since panna cotta means “cooked cream,” and is usually made with heavy cream, I figured the whole milk was still a healthy swap. 🙂
The cute pumpkin spice printable is from a blog called Lost Bumblebee. I thought it was the perfect accompaniment to the dessert!
Pumpkin Spice Latte Panna Cotta
1 teaspoon unsweetened powdered gelatin
1 short pumpkin spice latte (8 ounces with whole milk and the full amount of syrup)
Lightly sweetened whipped cream
Cool the latte to room temperature. Sprinkle the gelatin over the top. Make sure all of the gelatin is touching the liquid. Let sit for about 3 minutes to soften. In a small saucepan, bring the mixture up to a simmer. Pour the mixture into a vessel with a pour spout and pour into your desired containers. Refrigerate until set, or overnight.
Serve chilled, topped with whipped cream.