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Crio Brü is a brewed drink made from 100% premium cocoa beans, roasted to perfection. Named after the most prized of cacao beans, the Criollo, Crio Brü will astound your taste buds with its complex flavors and subtle aromas which come right from the cocoa bean itself!
When I was contacted to do a product review, I was immediately drawn by the concept of brewed hot cocoa. As I do not drink coffee, I love tea and hot cocoa. Each cup of Crio Brü is 100% natural and 100% pure, rich in health benefits, such as antioxidants and minerals, has low calories and carbs, and no fat, sugar, sodium or gluten. Made from one of the best superfoods on earth, this delicious drink is by far one of the healthiest you can incorporate into your diet. Some of the benefits have even been endorsed by Dr. Oz and include: boost your immune system; increase energy naturally; curb your appetite and lose weight; support your heart, digestive system, brain and bones; oxygenate the blood and maintain healthy blood sugar levels; feel great, increase focus, reduce stress and sleep better.
Brewing Crio Brü is easy. Any way that you can make coffee, you can make Crio. Whether your using a French Press or coffee maker with permanent filter, just follow the same directions as you would to make coffee. You can even mix your favorite coffee grounds with Crio, making a Brü all your own! I took my samples over to my parents' house to use their old coffee maker. I used a regular paper filter, which ended up being fine and the intense chocolate aroma filled the house. This perked my dad's interest and he came into the kitchen to oversee the cocoa-making operations. Who doesn't love the smell of chocolate!?
Since it is made like coffee, you can drink the cocoa black or with cream and sugar. You can also control the richness with more or less water, depending on how strong you prefer your drink. For my initial attempt, I brewed the
Cavalla flavor, a premium roasted cocoa with natural hints of
coconut and cinnamon. I made it a little too weak at first, so that it was more like a chocolate tea. But after adding some sugar and vanilla creamer, the chocolate drink was more reminiscent of light hot cocoa. The chocolate flavor was quite intense - and if you like unsweetened or semi-sweet baking chocolate, you will like this drink black. But it was a bit too bitter for me plain, so would see myself adding sugar each time.
Crio has also developed the world's first cocoa espresso, called Crio Espresso. A few, local coffee shops have started serving all of the "Starbucks specialty drinks" like mochas, lattes and macchiatos with Crio's cocoa espresso.
Before they can introduce Crio Espresso to coffee lovers and coffee shops, they need to make an upgrade to their one-of-a-kind cocoa grinder in order to make it in large quantities. To this end, they are launching a
Kickstarter campaign to raise the funds necessary to make this upgrade. Check it out if you are interested in donating. If you love hot cocoa, or just want to change up your coffee routine, try some of Crio Brü's various flavors.
A few days later, I made Crio Brü again at home in my color changing
What Micky Eats mug - this time, it came out much stronger and the chocolate flavor was quite intense. It was the perfect morning pick me up!
*I was not compensated for this post, but was provided with samples of Crio Brü to review. All opinions are my own.
Since it is made like coffee, you can drink the cocoa black or with cream and sugar. You can also control the richness with more or less water, depending on how strong you prefer your drink. For my initial attempt, I brewed the Cavalla flavor, a premium roasted cocoa with natural hints of
coconut and cinnamon. I made it a little too weak at first, so that it was more like a chocolate tea. But after adding some sugar and vanilla creamer, the chocolate drink was more reminiscent of light hot cocoa. The chocolate flavor was quite intense - and if you like unsweetened or semi-sweet baking chocolate, you will like this drink black. But it was a bit too bitter for me plain, so would see myself adding sugar each time.
