To prepare cold brew, place 2 cups ground coffee - the bolder the better - into a bowl, top it with 4 cups of water and place it in the refrigerator overnight. Strain in the morning and reserve the leftover in the fridge.
Prepare milk ice cubes in advance by pouring your milk of choice in an ice cube tray, covering lightly with saran wrap, and freezing over night. Choose non-dairy milk to make this vegan friendly. I went with 2% for an extra creamy texture.
In the morning, place 1 cup coffee, 8 milk ice cubes and as much chocolate sauce as desired in a blender and blend until smooth (amounts as original recipe is written // adjust if altering batch size). Serve immediately.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page. *Nutrition information is a rough estimate.