Write a review
- 1 cup dry instant coffee (not freeze dried)
- 3 1/2 cups white sugar
- 2 cups water
- 2 cups rum
- 1 whole vanilla bean OR splash of vanilla essence OR 2 teaspoons vanilla extract
- Boil water. Remove from heat and add coffee and sugar. Stir until dissolved. Cool to 172 degrees then add rum. Bottle and refrigerate 30 days before using, but if the extract was used it can be used immediately. Helpful to label and date.
Kryson's Kreations http://krysonskreations.com/