Place the brew choc and water into a large jar and stir so that the brew choc is all beneath the water. Cover and leave at room temperature for 24-48 hours.
Stir a few times through out the 24 hours, or give the jar a shake.
Strain through a nut milk bag. Strain the liquid through a paper coffee filter and store the liquid in the fridge.
Dilute to taste with milk of choice or additional water.
Sugar syrup is a great addition if you like a sweet brew choc! I added maple syrup and yes, really delicious.