Espresso Vanilla Liqueur

makes about 3-4 cups

recipe slightly adapted from Martha Stewart

• 1  1/4 cups coarsely ground espresso
• 1 cinnamon stick  (about 2 inches long)
• 1 bottle (750 ml) vodka
• ½ cup- 1 cup simple syrup 
• 2 teaspoons pure vanilla extract

Combine espresso, cinnamon stick, and vodka in a large nonreactive jar; cover and let stand at room temperature 1 to 2 days. Strain through a very find strainer then through a coffee-filter-lined sieve. Stir in simple syrup to taste, then add vanilla. Divide mixture among clean bottles. Refrigerate for up to 3 months.