Thai Tea Panna Cotta

Place 3 tbsp cold water in a small bowl. Sprinkle 2 1/4 tsp powdered gelatin evenly over the surface. Do not dump it into one pile. Let stand for 5-10 minutes until the gelatin absorbs the water and becomes thick and hydrated.

Combine heavy cream, whole milk, granulated sugar, Thai tea mix, and kosher salt in a medium saucepan. Set over medium-low heat.

Heat while stirring occasionally until the sugar dissolves, the mixture is steaming, and tiny bubbles begin appearing around the edge. Do not bring the dairy to a hard boil.

Remove the saucepan from the heat. Cover. Allow the Thai tea to steep for approximately 8-10 minutes. The dairy should become strongly fragrant, deeply tea-infused, and orange to amber depending on the Thai tea blend. Do not steep indefinitely. Excessively long steeping can introduce bitterness.

Pour the infused cream mixture through a fine-mesh strainer into a clean heat-safe bowl or measuring jug. Press lightly on the tea solids. Do not aggressively force fine tea particles through the strainer. Discard the tea solids.

While the strained cream mixture is still hot, add the bloomed gelatin. Whisk gently until the gelatin is completely dissolved and no visible gelatin granules remain. Do not boil the mixture after adding gelatin.

Whisk in 1 tsp vanilla extract. Taste carefully once slightly cooled. The mixture should taste somewhat stronger and sweeter than the final chilled dessert because cold temperatures mute flavor.

Divide the mixture evenly among 6 small glasses, ramekins, or dessert cups. For the cleanest presentation, pour through a fine-mesh sieve one final time while portioning.

If bubbles or foam appear on the surface, gently skim them with a spoon. This creates a smoother finished top.

Allow the cups to cool briefly. Cover. Refrigerate for at least 4 hours, preferably 4-6 hours, until fully set. The panna cotta should hold its shape, gently wobble when moved, and remain soft and creamy. It should not be rubbery.

Shortly before serving, stir together 3 tbsp sweetened condensed milk and 2 tbsp whole milk or heavy cream. Adjust with a small additional splash of milk if needed. The drizzle should be smooth, pourable, and rich but not so thick that it forms a heavy layer.

Serve the panna cotta directly in its glass or ramekin. Drizzle a small amount of the condensed-milk mixture over the top. Optional: finish with a very small amount of toasted coconut. Do not overwhelm the Thai tea flavor with excessive garnish.