Combine the cacao nibs and vodka in a sealable glass jar. Shake and then let steep for 8 days.

After the initial steeping period, bring the sugar and water to a boil. Let this syrup cool, then add to the jar along with the vanilla extract. Let steep for an additional day.

Strain out the nibs through a sieve and then filter through a coffee filter into the bottle or jar youll use for storage.