serves 4-6 depending on the size of your cups
slightly adapted from Martha Stewart Living December 2012
1 1/4 cups whole milk, divided
2 chamomile tea bags
1/2 vanilla bean, split and scraped or 1 teaspoon vanilla extract
1/4 teaspoon coarse salt
3/4 tablespoon unflavored powdered gelatin
1/4 cup honey, plus more for drizzling
2 cups plain whole milk yogurt
1. Bring 1 cup milk, the tea bags, vanilla seeds and pod (or extract), and salt to a simmer in a small saucepan over high heat, stirring occasionally to prevent scorching. Remove from heat; cover, and let tea steep 5 minutes.
2. Place remaining 1/4 cup milk in a small bowl, sprinkle gelatine over it, and let soften, about 5 minutes.
3. Remove tea bags and vanilla pod from milk mixture. Stir in honey and gelatin mixture until dissolved. Whisk in yogurt until fully incorporated. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours. Before serving, drizzle with honey. Panna cotta can be refrigerated, covered with plastic wrap up to 2 days.