PREPARE THE SUGAR SYRUP
1. Combine the sugar and water in a saucepan.
2. Bring to a boil and let it simmer for 9 minutes.
PREPARE THE LIQUEUR
1. Let the vanilla and the coffee powder infuse in the alcohol for 7 days.
2. Filter the liquid obtained with the help of a paper towel or filter, previously wet and squeezed out, or using a fine or large mesh sieve.
3. Prepare the espresso coffee.
4. Combine the sugar syrup (8.7 oz) with the alcohol.
5. Add the espresso and then a little water to lower the alcohol content.
6. Allow the beverage to cool at room temperature.
7. Bottle and place in the freezer.
