To brew the coffee, add the water and coffee to a 4-qt glass or non-porous ceramic bowl. Cover and refrigerate overnight.
Strain the coffee by ladling it through a cheesecloth-lined fine mesh strainer. Freeze half of the coffee in ice cube trays. Refrigerate the rest of the coffee.
To make chocolate coffee creamer, add the condensed milk, heavy cream, milk, and cocoa powder into a medium saucepan. Whisk the ingredients together over medium heat until it begins to steam, stirring occasionally. Cool and store in refrigerator.
To finish the drink, combine six frozen coffee cubes, 1/2 cup coffee, and 1/2 cup chocolate creamer into a blender. Blend for about 30 second or until smooth. Pour the mixture into a glass, top with whipped cream, and a drizzle of chocolate sauce. Serve with a straw.
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