Mexican Coffee Liqueur (Homemade Kahlua)

2 C water
1/4 C plus 2 t instant coffee granules (use fresh jar for best results)
3 1/2 C granulated sugar
1 vanilla bean, split
1 3/4 C vodka
3/4 C brandy
1/4 tsp chocolate extract
1 drop red food coloring
Heat water in a med. saucepan, when hot add coffee and stir to dissolve. Add sugar and vanilla bean, stirring well to combine. Bring to a boil, stirring constantly. Immediately reduce heat so a very low boil is maintained for 1 minute. Remove from heat and cool to lukewarm.
Pour vodka and brandy into container. Add the cooled coffee mixture and chocolate extract. Stir well. Cap and let age in a cool, dark place for 3 weeks.
After initial aging, strain through cloth-lined strainer into a large bowl. Strain again until desired clarity is reached. Stir in food coloring. Pour into bottles, cap, and let age 1-3 more months.