Ingredients
4 maraschino cherries
2 cups sparkling water
3/4 cup cold brew coffee concentrate
1 pint non-dairy vanilla ice cream
1 batch chocolate sauce
2 tablespoons golden syrup
3 ounces good quality dark chocolate, roughly chopped
1/3 cup non-dairy milk
1 liter filtered water
250 grams French roast coffee beans, coarsely ground
Step by step
To make the coffee concentrate, simply add the coarsely ground coffee beans to the steeper of the KitchenAid® Cold Brew Coffee Maker.
Cover with 1/2 liter of water, making sure to soak the grounds completely. Wait 30 seconds (this allows the coffee grounds to “bloom”) then cover with the remaining water. Cover the container with the lid and transfer to the refrigerator for 12-24 hours, depending on how strong you like your concentrate.
When the coffee has finished brewing, remove the steeper and return the coffee maker to the refrigerator. Your cold brew is ready!
Prepare the chocolate sauce by bringing the non-dairy milk to a boil in a small saucepan set over medium heat. Once boiling, turn off the heat, and add the chocolate. Wait five minutes then add the golden syrup and whisk until smooth.
Transfer the chocolate to a small jar. To save for later, cover it with a lid and store it in the refrigerator. Melt in a hot water bath (or microwave).
To assemble the floats, drizzle about one tablespoon of chocolate sauce between four cups and add 3 tablespoons of cold brew concentrate to each cup.
Add two scoops of ice cream then fill with 1/2 cup (or more, depending on your preference) of sparkling water.
Drizzle the remaining chocolate between the floats and top with a maraschino cherry. Serve immediately.