Kahlua, selbst gemacht (nicht mehr, ...

3 cups brown sugar
2 cups (16 fl. oz.) brewed espresso, hot
2 Tbsp pure vanilla extract. (Note: I like Nielsen-Massey vanilla from Madagascar. —V.)
2 vanilla beans (split in half lengthwise)
1 quart brandy (Note: Expensive brandy not required. I use Christian Bros. —V.)

Dissolve the brown sugar in the hot espresso. Let cool and add the vanilla extract. Refrigerate. Add the brandy, blending thoroughly. Pour the mixture into dark-tinted quart-size bottles, adding one split vanilla bean to each bottle. Let stand for a minimum of 30 days in a dark, cool spot. You may transfer Kahlua into smaller bottles at this time if you wish.