1. Mix sugar into the coffee and bring it to a rolling boil; immediately turn
off the heat. Let cool. 2. Chop vanilla bean into small pieces, being very
careful to keep the little seeds. Place the pieces in the bottom of a large
sterilized glass jar and pour in the vodka. 3. Add cooled sugar-coffee
mixture and chocolate syrup. Stir and cover container; let mixture rest for
30 days. Strain twice through cheesecloth or a coffee filter. Liqueur will
keep[ well for several months on the pantry shelf.