To accompany the Bonbon Lakay blog series, we bring you a recipe inspired by The Spruce Eats but we put our own Haitian spin to it!

Haitian Coffee Liqueur

Ingredients

• 2 cups sugar
• 1 cups water
• 1/2 tsp vanilla extract
• 1 cup brewed espresso or coffee of choice
• 1 750ml bottle of Barbancourt Rum, using about half of the bottle

Instructions
Step 1
In a small saucepan over medium-high heat, combine ingredients to make simple syrup—vanilla extract, sugar, and water. Bring to a boil, stirring until the sugar dissolves.

Step 2
Once simple syrup has reduced, remove the pan from the heat. Stir in the coffee and let it cool.

Step 3
In a glass jar, combine the Barbancourt Rum and in the syrup. Shake well and let sit in a cool, dark area for about a week. Every day or two, give the bottle a shake.

Step 4
After the week, enjoy and use with your favorite recipes!