Mexican Coffee Liqueur

Ingredients:	2 cups water
	1/4 cup instant coffee
	3 1/2 cups granulated sugar
	1 vanilla bean, split
	2 3/4 cups vodka
	3/4 cup brandy
	1/4 tsp chocolate extract
	1 drop red food coloring

Directions:	Heat water in medium saucepan.
	When hot add coffee and stir until dissolved.
	Add sugar and vanilla bean, stirring well to combine.
	Bring to boil, stirring constantly.
	Immediately reduce heat so that a very low boil is maintained for one minute.
	Remove from heat and cool to lukewarm.
	Pour vodka and brandy into aging container.
	Add the cooled coffee mixture and the chocolate extract.
	Stir well. Cap and let age in a cool dark place for 3 weeks.
	After initial aging, strain liqueur through a cloth-lined wire-mesh strainer over a large bowl.
	Repeat until desired clarity is reached. Stir in food coloring.
	Bottle, cap and let age an additional 1-3 months.

Source:	Hermit's Heaven