Pressure Cooker Peppermint Crio Bru

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Crio bru ground cocoa beans

• Condiments

  • 1/3 cup Agave, light

• Baking & Spices

  • 2 tsp Peppermint extract
  • 1 Peppermint whipped cream
  • 2 tbsp Powdered sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Heavy cream
  • 2 cups Milk

• Liquids

  • 6 cups Water

Found on tidbits-cami.com

Description

Ingredients

• ½ cup Crio Bru Ground Cocoa Beans, peppermint flavor
• 6 cups water
• 2 cups milk (I use unsweetened vanilla almond milk)
• ⅓-½ cup light agave
• 1 teaspoon vanilla extract
• 1-2 teaspoon peppermint extract
• Peppermint Whipped Cream
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon peppermint extract

Directions

• Add Crio Bru, water, milk, agave, 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 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 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.