Pressure Cooker Peppermint Crio Bru
Servings 8 cups
Start your day out with this smooth, chocolate-y peppermint Crio Bru to keep you energized for all your Christmas shopping!
Ingredients
- ½ cup Crio Bru Ground Cocoa Beans peppermint flavor
- 6 cups water
- 2 cups milk I use unsweetened vanilla almond milk
- ⅓-½ cup light agave
- 1 teaspoon vanilla extract
- 1-2 teaspoon peppermint extract
- Peppermint Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon peppermint extract
Instructions
- Add Crio Bru, water, milk, agave, vanilla, and peppermint extract to the pressure cooker pot. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- While Crio Bru is brewing, whip all of the whipped cream ingredients with a high speed blender or hand mixer until thick. Store in the fridge until ready to use.
- When cooking is complete, use a natural pressure release for 10 minutes and then release any remaining pressure.
- Place a fine mesh sieve over a bowl and pour Crio Bru through the sieve to filter out the grounds (this also works well in a nut milk bag).
- Serve immediately with a dollop of peppermint whipped cream. Can also be stored in the refrigerator in a mason jar. Enjoy cold or pour into a microwave safe mug and warm for 1-2 minutes.
