To prepare the syrup, just combine the sugar and water into a saucepan, bring to a boil and boil for 9 minutes.

Leave the vanilla and coffee powder to infuse in the alcohol for 7 days.

Filter the liquid obtained with the help of a paper towel or filter, previously wet and squeezed out, using a fine or large mesh sieve.

Prepare the espresso coffee.

Combine the sugar syrup (247 g, 8.7 oz) with the alcohol.

Add the espresso and then the water to lower the alcohol content.

Allow to cool at room temperature.

Bottle and put in a freezer.

Once cold, the liqueur is ready to be served!