Instructions

1. 1
   In a large saucepan, combine the brewed coffee and sugar. Heat over medium heat, stirring continuously until the sugar is fully dissolved. Remove from heat and let it cool to room temperature.
2. 2
   Once cooled, stir in the vodka or rum.
3. 3
   If using vanilla beans, scrape out the seeds and add both the seeds and the pods to the mixture. If using vanilla extract, add and stir it in.
4. 4
   Transfer the mixture to a glass bottle or jar and seal tightly. Store it in a cool, dark place for at least one week, gently shaking the bottle daily.
5. 5
   After the infusion period, strain the mixture to remove the vanilla pods and any sediment. Transfer the cleared liquid back to the bottle for storage.