Please read ahead in advance to ensure you have all the required equipment.
To make the syrup, simply combine sugar and water in a pan, bring it to the boil and simmer for 9 minutes.
Measure out 1 cup of this syrup and combine it with the flavoured alcohol.
Let the vanilla and ground coffee infuse in the alcohol for 7 days.
Filter this infusion with a cloth or paper filter — which you have previously soaked in water and squeezed dry — using a large, fine mesh strainer.
Prepare an espresso.
Combine the sugar syrup (1 cup) with the alcohol.
Add the espresso and then water to lower the alcohol content.
Let the mixture cool to room temperature.
Pour into a bottle and place in the freezer.
Once cooled, the liqueur is ready to be served!