Directions:

Blend the coffee, vanilla ice cream and 1 tablespoon of chocolate syrup together in a blender until smooth. If the mixture is too thick, you can add a couple splashes of milk to loosen it up. If it is too thin, add a little more ice cream and pulse to smooth out.

Pour the milkshake into one very large or two medium sized glasses.

Top with a very generous head of whipped cream and drizzle with additional chocolate syrup.

Serve immediately.

COLD BREWED COFFEE CONCENTRATE:

Dump the coffee grounds into a 2 gallon or larger stainless steel, glass, or food service grade plastic container.

Pour about half of the water over the grounds, stir to ensure all of the coffee grounds are wet, and pour the remaining water over the top.

Cover lightly with plastic wrap and leave at room temperature overnight (or about 8 hours.)

Line a fine mesh sieve with paper towels, a tea towel, or cheesecloth and place the sieve over a large pitcher or bowl.

Ladle the coffee sludge into the lined sieve and let it strain slowly.

Pour the strained coffee into jars with tight fitting lids and refrigerate for up to a month while using it.