In a bowl or French press measure out double the ammount of coffee you would normally use in a week. I used 14 scoops & 8 cups of water)

Cover with cold water.

Allow grounds to steep for at least 24 hours

Strain the coffee by using fine cheesecloth ( if you're not using a French press)

Store black coffee in fridge for up to one week.

For the cream:

Combine the two cans of milk and store in a pitcher in the fridge.

To serve:

Place several ice cubes in a tall glass.

Fill halfway with coffee.

Add cream until desired creaminess is achieved.

(60/40 ratio is great)