Creamy, cozy, and made for sweater weather, this Creamy Chai Posset is fall dessert perfection. A velvety cream infused with warming chai spices like cinnamon, cardamom, and ginger is poured into baked apple cups for a stunning, make-ahead treat. Each bite is silky, lightly spiced, and tastes like a chai latte met caramel apple pie. Elegant enough for entertaining but easy enough for a weeknight, this impressive dessert celebrates the very best flavors of autumn.
Love chai in your dessert? Try Taylor Swift chai cookies, chai whoopie pies, or chai white chocolate brownies next.
Ingredients You’ll Need
- Heavy cream
- Granulated sugar
- Lemon juice
- Chai tea: Alternatively use loose chai
- Vanilla extract
- Apples: Choose a firm apple like honeycrisp
- Cardamom, cinnamon stick, or ginger: Optional
Spiced Chai Posset
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Servings: 6
Ingredients
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 1 1/2 Tbsp lemon juice
- 4 bags chai tea (or 4 tsp loose chai)
- 2 tsp vanilla extract
- 3 firm apples cut in half (I used honeycrisp)
- optional: cardamom, cinnamon stick, or ginger
Instructions
- Heat cream and sugar with chai tea bags over medium heat. Simmer 5 minutes (stirring often) then remove tea bags, squeezing against a spoon to extract all the flavor. Stir in lemon juice + vanilla.2 cups heavy cream, 1/3 cup granulated sugar, 1 1/2 Tbsp lemon juice, 4 bags chai tea, 2 tsp vanilla extract
- Strain through a sieve.
- Cut the apples in half lengthise and hollow out with a spoon. Pour the posset into the apples and chill for 2 hours.3 firm apples
- Top with cinnamon sugar, whipped cream, or honey.optional: cardamom, cinnamon stick, or ginger
Last step! If you make this, please leave a review letting us know how it was!
Nutrition
Calories: 365kcal | Carbohydrates: 26g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 23mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1216IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Should you bake the apples first? If you using tea bags, is it necessary to still run through a seive?
Hi Colleen! Great questions!
1. Do you need to bake the apples first?
No, you don’t need to bake them. The apples are served raw—firm varieties like Honeycrisp hold their shape really well and give a crisp, fresh contrast to the creamy posset. But if you prefer softer apples, you can bake them for 8–10 minutes at 350°F to slightly soften them before filling.
2. If you’re using tea bags, do you still need to strain it?
Yes! Even with tea bags, you should still run the mixture through a sieve. This catches any cream film, tiny tea particles, or spices and keeps the posset perfectly smooth.