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Place the granulated coffee, water, sugar, and one split vanilla bean into a large pot, heat on low until the sugar dissolves.
Increase heat and bring to a low boil. Stir occasionally until the coffee crystals have dissolved. Coffee foam will float to the top of the mixture.
Remove the pot from the heat and allow to cool to room temperature.
Once the mixture is cool skim as much as possible of the foam from the top of the coffee syrup. Discard the foam in the trash or wash it down the sink.
Pour the vodka into a large glass jar. Split the two remaining vanilla beans and add them to the glass jar with the vodka. Mix to combine.
Pour the coffee syrup into the jar. Gently stir with a large spoon to combine. Place a tight fitting lid on the jar.
Place the jar in a cool dark cabinet and steep for 4 to 6 weeks before using. The longer you allow it to steep the richer the flavor will be.
When steeping is complete strain the homemade Kahlua through a coffee filter lined fine mesh strainer into a clean jar.
Bottle in individual bottles for gifts or return the Kahlua to the quart jars for storage.
Makes about 2 quarts of Kahlua.