Pumpkin Spice Crio Bru
Fall in love with a cup of warm, chocolatey pumpkin goodness, made quick and easy in an electric pressure cooker!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 cups 1x
- Category: Drinks
- Method: Pressure cooker
- Cuisine: American
Ingredients
Scale
- 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
- Add Crio Bru, water, milk, pumpkin puree, cinnamon, pumpkin pie spice, and vanilla extract to the pressure cooker pot; whisk to combine.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- 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.
- 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.
- Whisk maple syrup into the Crio Bru.
- Serve immediately with a dollop of spiced whipped cream.
- 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.