Chai Cream

The first time I had this yummy dessert I was sitting by a window watching Giraffes walk around right outside while my family was having dinner.  I was at Sanaa at Disney’s Animal Kingdom Lodge which is one of my new favorite restaurants.

I adapted the  version of the recipe I found at

Chai Cream


  • 5 1/3 Heavy Whipping cream
  • 1 Vanilla bean, split lengthwise and scraped, seeds removed
  • 1 cup granulated sugar
  • 1/2 a box of powdered gelatin (1 oz size)
  • 1 Cinnamon stick
  • 6 Green cardamom pods
  • 6 Whole black peppercorns


  1. Combine 5 cups of cream, vanilla bean seeds and granulated sugar in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally.
  2. Place 1/3 cup cream in a small bowl, and add powdered gelatin: stir to mix
  3. When the cream-sugar mixture simmers, immediately remove from heat, and add cinnamon, cardamom pods and peppercorns
  4. Let mixture steep for 10 minutes, stirring occasionally. Pour mixture into a metal bowl set in a larger bowl of ice water. Cover with plastic wrap and let steep and cool for 30 minutes.
  5. Pour mixture through a fine-mesh sieve into a clean bowl. Freeze for 15 minutes, or until the mixture starts to thicken (this additional cooling allows the gelatin to set slightly so the specks to remain in suspension instead of falling to the bottom of the glass.)
  6. Divide mixture evenly among 8 (5oz) glasses or ramekins, and refrigerate for at least 4 hours before serving.
  7. 7. Before serving, combine remaining 1/2 c. cream and powdered sugar into a large bowl. Whip with an electric mixer until stiff peaks form. Dollop whipped cream onto each glass, then sprinkle with semisweet chocolate shavings. Serve immediately.
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