Grind you coffee beans, then add them to a large pitcher or bowl. Pour over 4-5 cups of coconut water (what I like to use) or water. Stir gently to combine and then cover with a piece of cheesecloth or a kitchen towel. Let sit a room temperature for at least 12 hours or up to overnight. Strain the coffee through a mesh strainer lined with a piece of cheesecloth. Chill in the fridge for up to 1 week.

Combine the coconut milk, vanilla bean seeds and honey in a small sauce pan and bring to a low boil. Simmer 3-4 minutes, then remove from the heat, cover and steep 10-15 minutes. Transfer the milk to a glass jar and store in the fridge for up to 1 week.

Fill your glass with ice cubes (or Chocolate Coffee Ice Cubes - recipe below), pour your cold brewed coffee overtop. Add the vanilla coconut milk to your liking. DRINK!

In a 4 cup glass measuring cup, whisk together the coffee, cocoa powder and honey until combined. Divide between ice cube trays and freeze until frozen. Use as desired.