Homemade Louisiana Kahlua

Combine 4 cups sugar and 5 cups water in a large saucepan over medium heat. Stir frequently until the sugar dissolves completely and the mixture comes to a gentle boil.

Remove the saucepan from heat and let the sugar syrup cool for 5 minutes until it is warm but no longer actively boiling.

Sprinkle 2 ounces instant coffee into the warm syrup while stirring constantly to prevent clumping and ensure the coffee dissolves evenly.

Add 4 teaspoons vanilla extract to the coffee-syrup mixture and stir well to combine thoroughly.

Let the entire mixture cool to room temperature, stirring occasionally to help it cool evenly, approximately 3-5 minutes.

Pour the cooled coffee syrup into a large glass bottle or container, then add the entire 5th of vodka and stir to blend completely.

Seal the bottle tightly and store in a cool, dark place for at least 2 weeks before using, shaking the bottle gently every few days to promote flavor development.

Strain through a fine-mesh sieve or cheesecloth if any sediment has settled, then return to a sealed bottle for storage.