½ cup Crio Bru Ground Cocoa Beans, pumpkin spice flavor
6 cups water
2 cups milk (I use unsweetened vanilla almond milk)
⅓–½ cup pure maple syrup
½ cup pumpkin puree
2 teaspoons cinnamon
1 teaspoon vanilla extract
Spiced Whipped Cream
1 cup heavy cream
1 tablespoon pure maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
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.