Instructions

for the masala chai concentrate

Place 3 (2-inch) cinnamon sticks and 1 star anise pod on cutting board. Using back of heavy skillet, press down firmly until spices are coarsely crushed. Transfer to medium saucepan. Crush 15 green cardamom pods, 2 teaspoons whole cloves, and ¾ teaspoon black peppercorns and add to saucepan. Toast spices over medium heat, stirring frequently, until fragrant, 1 to 2 minutes.
. Add 5 cups water, ¼ cup packed brown sugar, 1 tablespoon chopped fresh ginger, and pinch table salt and bring to boil. Cover saucepan, reduce heat, and simmer mixture for 10 minutes. Stir in 3 tablespoons loose black tea, cover, and simmer for 10 minutes. Remove from heat and let tea and spices steep for 10 minutes. Strain mixture through fine-mesh strainer. Let cool completely, then chill for at least 30 minutes (concentrate can be refrigerated for up to 1 week). Stir before using.

for the panna cotta

Whisk ¼ cup sugar, 2 teaspoons unflavored gelatin, and pinch table salt in small saucepan until very well combined. Whisk in 1 cup whole milk and let sit for 5 minutes. Cook over medium heat, stirring occasionally, until mixture registers 150 to 160 degrees, about 5 minutes. Remove from heat and let mixture cool to 105 to 110 degrees, about 15 minutes. Strain milk mixture through fine-mesh strainer into large liquid measure, then gently whisk in 2 cups chai concentrate.
Set eight 6- to 8-ounce pudding cups, wine glasses, or ramekins on rimmed baking sheet. Divide mixture evenly among glasses. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate for at least 6 hours or up to 3 days. Garnish with ¼ cup shredded, sweetened, toasted coconut and ¼ cup grated bittersweet chocolate before serving.