Holiday Vanilla Spice Eggnog & Chai Buttermilk Panna Cotta

Yield: Approximately 32 small 2-oz tasting portions

• 2 cups finely crushed gingersnap or gingerbread cookies
• 4 tablespoons Shamrock Farms Unsalted Butter, melted
• 1 tablespoon brown sugar
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• Pinch kosher salt

1. Preheat oven to 350°F.
2. Combine cookie crumbs, brown sugar, ginger, cinnamon and salt.
3. Add melted Shamrock Farms Butter and stir until evenly moistened.
4. Spread mixture onto a parchment-lined sheet pan.
5. Bake 6–8 minutes, just until toasted and fragrant.
6. Cool completely.
7. Place approximately 1 tablespoon of gingerbread crumb into the bottom of each 3-oz cup.
8. Gently level the crumbs but do not pack them firmly. We want a loose, spoonable crumb rather than a hard cheesecake-style crust.

• 1½ cups Shamrock Farms 40% Heavy Whipping Cream
• 1½ cups Shamrock Farms Vanilla Spice Eggnog
• ¾ cup Shamrock Farms Buttermilk
• ¼–⅓ cup powdered chai latte mix
• Granulated sugar, only as needed
• ½ teaspoon vanilla bean paste
• Pinch kosher salt
• 2½ teaspoons unflavored powdered gelatin
• 3 tablespoons cold water

1. Place cold water in a small bowl. Sprinkle gelatin evenly over the surface and allow it to bloom for 5–10 minutes.
2. Combine Shamrock Farms Heavy Cream and Vanilla Spice Eggnog in a saucepan.
3. Heat over medium-low heat until steaming. Do not boil.
4. Whisk in ¼ cup powdered chai mix until completely dissolved.
5. Taste the mixture. Add additional chai powder, up to approximately ⅓ cup total, if a stronger chai flavor is desired.
6. Taste for sweetness before adding sugar. Sweetened chai latte powders may require very little or no additional sugar.
7. Add sugar only as necessary.
8. Remove from heat.
9. Whisk in the bloomed gelatin until completely dissolved.
10. Stir in vanilla bean paste and a pinch of kosher salt.
11. Allow the mixture to cool until lukewarm.
12. Whisk in the cold Shamrock Farms Buttermilk last.
13. Carefully pour approximately 1½–1¾ oz of panna cotta mixture over the gingerbread crumb in each cup.
14. Refrigerate for at least 4 hours, preferably overnight, until completely set.

Important: Don't add the buttermilk while the cream mixture is extremely hot. Adding it once the mixture has cooled helps preserve its fresh cultured flavor.

• 12 oz fresh cranberries
• 1 medium Honeycrisp apple
• 1 large orange
• ½ cup granulated sugar
• 1 teaspoon freshly grated ginger
• 1 tablespoon fresh orange juice
• ½ teaspoon finely grated orange zest
• Pinch kosher salt

1. Place fresh cranberries in a food processor.
2. Pulse until finely chopped but still visibly textured. Do not purée.
3. Peel and finely dice the Honeycrisp apple into approximately ¼-inch pieces.
4. Combine cranberries and apples.
5. Add sugar, fresh ginger, orange juice, orange zest and salt.
6. Stir thoroughly.
7. Cover and refrigerate for at least 4 hours, preferably overnight.
8. Stir before serving and taste.
9. Add a little additional sugar only if necessary. The cranberry should remain bright and tart to contrast with the sweet chai panna cotta.

• Dried Orange Rings

• Bottom: Approximately 1 tablespoon Gingerbread Crumb
• Middle: Approximately 1½–1¾ oz Chai Buttermilk Panna Cotta
• Top: Approximately 1 tablespoon Fresh Cranberry-Orange Compote
• Garnish: 1 dried orange ring or half-ring

The cup should visually show three distinct layers:
Dark gingerbread crumb → creamy chai panna cotta → brilliant red cranberry-orange compote.

Finish with the dried orange standing upright in the cranberry layer.