freshly brewed espresso
pure vanilla extract or whole vanilla bean
1Heat espresso in a saucepan over medium heat.
2Add the sugar. Stir constantly until it dissolves.
3Remove from the heat once the sugar has dissolved. Set aside to cool.
4Once cooled, pour in the vodka and vanilla. Mix briefly. If using the vanilla pod, leave until the next step.
5Pour the vodka coffee mixture into the glass jar. Store in a dark and dry place for a minimum of 48 hours. Store longer if wished/possible. The longer it is stored, the longer it infuses.
6Strain the liquid into the storage bottle. Keep with the rest of your alcohol until needed.