Cindy Martino-Vaughn brought this to the last cooking party. Very yum, very good with eggnog, too.

12 c. strong, brewed coffee (she used 1/2 regular and 1/2 hazelnut)
2 lb. bag of brown sugar
5 T. vanilla extract (can be replaced in whole or part with almond extract, she said)
375 ml Everclear; 375 ml brandy

Brew the coffee, then put in saucepan and bring to a boil with the sugar; stir until dissolved. Refrigerate until cool. Add the extract and booze and pour in bottles.

I had the recipe notes on the fridge for a month. Fun times.