3 3/4 c. sugar
1 (2 inch) piece vanilla bean, chopped
2 c. water
1/4 c. instant coffee
1/4 c. boiling water
1 qt. vodka
2 tsp. glycerin (optional)

Mix sugar, vanilla and 2 cups water in saucepan. Stir over moderate heat until sugar dissolves. Continue cooking for 30 minutes without stirring.

In a large pitcher, mix coffee with 1/4 cup boiling water until coffee dissolves. Stir in vodka and glycerin. Strain vanilla syrup into vodka mixture; mix well and then pour into sterilized bottles. Close bottles with caps or corks. Let liqueur age at least 30 days (2-3 months is best).