Ingredients
3 cups Sugar
3/4 cup Expresso powder, Instant, still in powder form
2 each Vanilla beans
3 cups Vodka
Preparation
Bring sugar and 2 cups water to a boil and stir to dissolve sugar. Add coffee and reduce heat to maintain a steady simmer. Cook, stirring to fully dissolve the espresso, for about 2 minutes. Remove from heat and transfer to a large glass jar to cool. Split vanilla beans open and use the back of a knife to scrape out the seeds. Add seeds and pods to the coffee syrup. Pour in vodka. Seal and put it away for four to six weeks. Remove and discard vanilla pods.
Serve chilled on its own, in coffee, or over ice cream as a dessert.