Whipped creamchocolate covered coffee beans, and white chocolate chunks for garnish.
In an ice cube mold, pour brewed coffee and allow to freeze for 4-5 hours.
In a tall glass, combine 3/4 cup coffee, milk, half and half, cream of coconut white chocolate syrup, and vanilla. Stir well.
Add cold brew cubes to a coffee glass and pour ¼ cup cold brew coffee over top. mixture over top.
Pour in white chocolate mocha mixture and carefully stir.
Garnish with whipped cream, chocolate covered coffee beans, and white chocolate chunks.
**For a sweeter taste, make a simple syrup with ¼ cup water and 2 tsp sugar. Heat in a small pot, stirring until dissolved. Allow to cool before adding to the macchiato mixture.**For a stronger coffee taste, add a shot of cold brew espresso.