Pumpkin Spice Crio Bru
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 6 cups water
- 1 tablespoon pure maple syrup
- 2 teaspoons cinnamon
- 1 cup heavy cream
- 1/2 cup pumpkin puree
- 1/2 cup crio bru ground cocoa beans pumpkin spice flavor
- 2 cups milk (i use unsweetened vanilla almond milk)
- 1/3- 1/2 cup pure maple syrup
- spiced whipped cream
- Carbohydrate 6.9609774995363 g
- Cholesterol 20.3787500259664 mg
- Fat 5.54190750700988 g
- Fiber 1.91835001730919 g
- Protein 0.528407500388549 g
- Saturated Fat 3.44107750436486 g
- Serving Size 1 1 cup (213g)
- Sodium 48.2120000130797 mg
- Sugar 5.04262748222711 g
- Trans Fat 0.296945250361635 g
- Calories 79 calories
Add Crio Bru, water, milk, syrup, pumpkin puree, cinnamon, and vanilla 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 spiced 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.
