Classic Kahlua [America]

Heat water in medium saucepan. When hot, add coffee granules and stir until dissolved. 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 the chocolate extract. Stir well. Cap and let age in a cool, dark place for 3 weeks. After initial aging, strain liqueur through a cloth lined wire mesh strainer over a large bowl. Repeat until desired clarity is reached. Stir in food coloring. Pour into clean, dry bottles, cap and let age an additional 1 to 3 months.