To keep the drink from diluting, freeze cubes of leftover coffee and half-and-half to use in place of ice.
3½ cups water
1 cup ground coffee
2 tablespoons granulated sugar
¾ teaspoon ground cinnamon
2 cups half-and-half
⅓ cup chocolate syrup
In a saucepan over medium heat bring the water and coffee to a boil. Remove from the heat and let stand for 10 minutes. Pour the mixture through a fine wire-mesh strainer into a bowl, discarding the coffee grounds. Stir the sugar and cinnamon into the coffee until the sugar dissolves. Let the coffee cool. Stir in the half-and-half and the syrup. Chill for 2 hours. Serve over ice.
YIELD: 2 QUARTS