Combine the coffee and water in a large pitcher. Place in the refrigerator and chill for at least 12 hours or up to 24 hours.
After chilling, pour the coffee through a coffee filter to strain out the coffee grounds. I used a canning funnel to hold the filter in place.
Make the chocolate peppermint cream by combining the heavy cream, milk, chocolate syrup, peppermint extract, and sugar. Use a milk frother or hand mixer to mix the ingredients until frothy.
Optional to add chocolate drizzle to sides of cup
Fill a glass with ice and pour the coffee until the cup is around ¾ full. Fill the remainder of the glass with peppermint cream and stir to mix.
Keyword coffee recipes, cold brew
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