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Pumpkin Spice Crio Bru

crio bru in a white cup held in hands

5 from 10 reviews

Fall in love with a cup of warm, chocolatey pumpkin goodness, made quick and easy in an electric pressure cooker!

Scale

Ingredients

  • 1/4 cup Crio Bru Ground Cocoa Beans
  • 2 cups water
  • 2 cups unsweetened vanilla almond milk
  • 1/4 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup

Spiced Whipped Cream (optional but delicious)

  • 1 cup heavy cream
  • 1 tablespoon pure maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Instructions

  1. Add Crio Bru, water, milk, pumpkin puree, cinnamon, pumpkin pie spice, and vanilla extract to the pressure cooker pot; whisk to combine.
  2. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
  3. Optional Spiced Whipped Cream: 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.
  4. When cooking is complete, use a natural pressure release for 10 minutes and then release any remaining pressure.
  5. Place a fine mesh sieve over a bowl and pour Crio Bru through the sieve to filter out the grounds.
  6. Whisk maple syrup into the Crio Bru.
  7. Serve immediately with a dollop of spiced whipped cream.
  8. Cool leftovers and store in a mason jar in the fridge for up to 5 days.  Enjoy cold or pour into a microwave safe mug and warm for 1-2 minutes.

Notes

  • A fine mesh sieve is important here so you don’t end up with a gritty beverage.  A nut milk bag also works well, just be careful when pouring the hot liquids into the bag.
  • This recipe can easily be doubled and stored in the fridge for up to 5 days.

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