Pressure Cooker Peppermint Crio Bru

cup of hot chocolate with whipped cream and peppermint candies

5 from 1 reviews

Start your day out with a comforting cup of peppermint Crio Bru!



  • ½ cup Crio Bru Ground Cocoa Beans, any flavor
  • 6 cups water
  • 2 cups milk (I use unsweetened vanilla almond milk)
  • ½ cup maple syrup or agave
  • 1 teaspoon vanilla extract
  • 12 teaspoon peppermint extract (or 1 drop of peppermint essential oil)

Peppermint Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons maple syrup
  • 1 teaspoon peppermint extract


  1. Add Crio Bru, water, milk, maple syrup, 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 10 minutes.
  2. 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.
  3. When cooking is complete, use a natural pressure release for 10 minutes and then release any remaining pressure.
  4. 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).
  5. 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.


  • Important: Use a fine mesh sieve or nut milk bag to filter out the grounds.  A regular strainer isn’t fine enough to use as a filter.
  • Adjust the intensity of peppermint flavor to your liking.  I prefer 2 – 3 drops of peppermint essential oil for a powerful minty punch.
  • I prefer almond milk because cows milk tends to foam more.  If using cows milk, wait to add it until after you’ve cooked and strained the Crio Bru.

Keywords: instant pot drink, chocolate drink, healthy hot chocolate