Step 1

Combine the water, both sugars and dried espresso in a large saucepan over medium-high heat.

Step 2

Bring to a boil; turn the heat to low and simmer for a minimum of 1 hour.to reduce the mixture and make a more syrupy consistency.

Step 3

Watch constantly and stir occasionally.

Step 4

Remove from heat and let cool.

Step 5

Add vodka, vanilla beans and chocolate liqueur.

Step 6

Pour everything into a storage container.

Step 7

Age for 3-4 weeks in a cool, dark location; stirring once or twice a week. (Note...it's absolutely drinkable earlier; so if you have less time to age it than that; gift it and make a note on the gift tag to wait just a bit).

Step 8

When ready to bottle, remove vanilla beans, bottle mixture and store.