Instapot Crio Bru

½ cup Crio Bru (any variety)
6 cups water
2 cups unsweetened vanilla almond milk (can substitute with any milk)
1/3 – 1/2 cup pure maple syrup (optional)

Add Crio Bru, water, milk, and maple syrup (if using) to the pressure cooker pot.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.

When cooking is complete, use a natural 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.  Be careful!  The Crio Bru will be VERY hot.

Serve immediately with a Frozen Whipped Cream Dollop or pour into 2 quart size Mason jars, top with a pourable lid, and store in the refrigerator.

Enjoy cold or pour into a microwave safe mug and warm for 1-2 minutes.

Notes: If using cows milk, foaming may occur when releasing the pressure. Simply flip the knob back to a sealed position and wait for a few extra minutes.

To sweeten, I suggest pure maple syurp.  Agave and white sugar are good alternatives.

Strain through a FINE MESH strainer to collect all of the grounds.

Nutrition facts do not include maple syrup