Just mash high like 156, for more mouth feel and unfermentables that should counter not having the milk suger, another trick would be to reduce your first runnings by half and then add back to the main boil to add a little more sweetness
good advice, but I made an irish red instead b/c I had some c 40 and roasted barley on hand. I couldn't find any lactose anywhere locally. I will wait and order some chocolate/coffee type recipe online later
Depending on the coffee that you use in your cold extraction it can actually add a lot of chocolate notes. The last time I did a coffee stout I didn't add any chocolate malt, but the coffee gave it a huge chocolate flavor.