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Due to a temporary shortage of glass jars from our supplier, our current offerings are limited to our convenient and eco-friendly small and large pouch packaging. Spice and tea options in our signature glass jars will be restocked as soon as possible. We appreciate your patience and understanding during this time.


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January 31, 2022 1 min read


  • 1 quart heavy whipping cream
  • 1/2 cup sugar
  • 1/2 vanilla bean, split and seeds scraped
  • 2 1/4 teaspoons unflavored powdered gelatin
  • 3 tablespoons water
  • Mixed berries and Inspiced Not So Vanilla, for serving


  1. In a medium saucepan, combine cream, sugar, vanilla bean and seeds. Bring to a simmer over medium heat and cook until sugar dissolves. Remove from the heat, cover and allow to steep for 15 minutes. 
  2. Combine gelatin and water in a small bowl and let stand for 5 minutes.
  3. After steeping, remove the cover from the cream mixture and bring to a simmer over medium heat then remove from the heat, add the gelatin and stir until dissolved. Remove and discard the vanilla bean. 
  4. Pour the panna cotta mixture into 4 8oz ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until set but still jiggly (about 3 hours)
  5. Serve with mixed berries and a sprinkle of Inspiced Not So Vanilla

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