Thus, the dark chocolate iced coffee was born!
I altered this recipe to make a cold brewed iced coffee base and then added some delicious dark chocolate almond milk. Mmm, it's like an iced mocha that's sorta good for you. Want to make it? Here's how.
2/3 c coursely ground coffee (I think that a dark roast works best)
3 c cold water
dark chocolate almond milk, to taste
You can double or triple this recipe too, just depends on how large a glass container you have to store it in. I like to double the batch and drink it for a few days.
What you need to do:
Strain the coffee out using a fine mesh strainer or cheese cloth, rinse out your jar, and put the coffee back in. Viola! You've got a super versatile coffee base just waiting to be made into something amazing. (Sidenote: This base is good for Vietnamese coffee and minty iced coffee too, both of which will be coming to the blog soon.)
I like to set my coffee right next to my chocolate almond milk so it knows its fate.
Fill a glass half full, add plenty of ice, and pour that dark chocolate almond milk over the top. Stir, taste, and add more milk or coffee depending on what you're feelin' that day. You're set! Ahhhhhhh... so good.
If you make this, let me know how you like it. This would be awesome with any kind of fancy milk or creamer. French vanilla coconut milk is also simply devine, but so is good old fashioned half and half. If you are opting to go the milk or cream route and like your coffee sweet, I recommend making Vanessa's recipe with the light brown sugar and cinnamon that it calls for. It's. so. so. good.
Happy coffee making!