2 cups milk (I use unsweetened vanilla almond milk)
⅓–½ cup maple syrup or agave
1 teaspoon vanilla extract
1–2 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
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.
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.
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