To make the syrup, simply combine sugar and water in a pan, bring to a boil and boil for 9 minutes.
Weigh 250 g (8.8oz) of this syrup and combine with flavoured alcohol.
Let the vanilla and ground coffee infuse in the alcohol for 7 days.
Filter this infusion with a cloth or paper filter—which you have previously soaked in water and squeezed dry—using a fine or large mesh strainer.
Make an espresso
Combine the sugar syrup (250 g) (8.8oz) with alcohol.
Add espresso and then water to lower the alcohol content.
Let cool to room temperature.
Pour into a bottle and place in the freezer.
Once cooled, the liqueur is ready to be served!