Sweet Coffee Liqueur
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3/4 cup of ground coffee (coarsely ground)
1/2 cup brown sugar (firmly packed)
1 cup dark rum
2 & 1/4 cups water
1/2 vanilla bean or 1 & 1/2 tsp vanilla extract
  1. Grind coffee and place in a 24 ounce jar.  Add 1 & 3/4 cups water and gently stir.
  2. Screw on jar top or cover with Saran wrap.  Let it sit at room temperature for 12 to 24 hours.
  3. Line a strainer with a coffee filter and sit it on top of a bowl.   Slowly pour the coffee concentrate into the filter.  Let it sit for about 30 minutes, as it will be slow to drain.  Don't force the liquid through, as you might tear the filter.
  4. Throw away the grounds and filter.  Rinse out your jar and pour the coffee concentrate back into it.  
  5. Measure 1/2 cup of brown sugar and 1/2 cup water into a saucepan.  Dissolve sugar over medium-high heat, stirring continuously until the mixture is clear and sugar has melted.  Set aside and cool at room temperature for about an hour.
  6. Add cooled sugar syrup , 1 cup of dark rum, and  vanilla to the jar of coffee concentrate.  Stir gently.
  7. Tightly cover the jar and put in a cool, dark place.  Shake the jar after one week.  Let sit for a total of two weeks.