750 ml white rum
1 1/4 cups dark rum
1 1/2 cups sugar
3/4 pound whole coffee beans
a vanilla pod
cinnamon stick, slice of orange peel (optional)
Combine all of the ingredients in a sealable container. Shake hard to combine. Label with the date and let sit in a cool, dark place for three weeks. Shake or stir the mixture several times of week. Strain through cheesecloth or a fine mesh strainer into a clean vessel. Use like you would Kahlua or any other coffee liquor.