Jamaican Coffee Liqueur(Comparable to Tia Maria)
1¾ cups water
1½ cups sugar
1½ cups brown sugar
1 vanilla bean, cut lengthwise
6 tablespoons freeze dried coffee
¼ cup hot water
3 cups rum (dark preferably)
Compine the 1¾ cups water, the sugars,and vanilla bean in a heavy saucepan. Bring to boil over medium heat; reduce heat and simmer gently for 10 minutes. Remove from heat.
Combine coffee and the ¼ cup hot water. Stir until dissolved. Stire into hot sugar syrup. Let cool to room temperature.
When cool, add rum and mix well. Pour into bottles and divide vanilla bean among bottles. Cap tightly and let age at least 1 month before serving.