Prep time: 5 minutes
Total time: 2 weeks
- 2 cups water
- 1 cup white cane sugar
- 2/3 cup instant coffee
- 3 cups vodka
- 1 teaspoon pure vanilla extract
Bring water to boil in 2-quart pot. Add sugar, stir until it dissolves. Then add instant coffee and stir. Remove from heat and allow to cool for about 30 minutes.
Pour contents into a large mason jar. Add vodka and vanilla extract. Seal and shake gently. Store in a cool dark place for two weeks shaking periodically. Keeps indefinitely. Great in tea, coffee and Kahlua brownies.