In a small saucepan boil the water and sugar together until the sugar fully dissolves. Remove from the heat and allow the sugar syrup to come to room temperature.
Grind the cacao nibs in a coffee grinder to make a coarse mixture. Put them in the bottom of a mason jar. Add the vanilla beans and vodka to the mason jar along with the sugar syrup. Cap tightly. Write the date on the jar.
Put the jar in a cool, dark spot. Shake the jar when you think of it.
After a month, strain the contents of the jar through a coffee filter. This takes a bit of time. Be patient.
Reserve the cacao nibs for baking with. They make an amazing addition to chocolate cookies or chocolate cake. Or try them in a chocolate zucchini cake.
Bottle the liquid in fancy bottles, but don’t taste it yet. Wait at least a month before sampling. (It’s even better after three months.)