3 cups sugar
3/4 cup instant espresso (still dried powder, not made into espresso)
2 vanilla beans
3 cups vodka
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 or seal-able pitcher and let sit until more or less cool. Meanwhile, split vanilla beans open and se the back of a knife or a small spoon and scoop out the teeny tiny seeds (it seems more like a paste). 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.