In a large pot over medium heat, combine the water, sugar and coffee crystals. Keep stirring until everything dissolves and is of smooth consistency. NOTE: Be very careful not to let it boil over, this is a very sticky recipe and if it boils over it will foam up and ALL over your stove (trust me I learned that the hard way)
Let is cool in the pot. When it has cooled down, you can pour it back into the empty rum bottle, or whatever you wish to use.
If made correctly, this recipe should make enough for a 40 oz bottle and a 10 oz bottle. If you wish to give it a little more flavour, you can add a few cocoa nibs to give it a little hint of chocolate.