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In a medium saucepan over medium-high heat, combine water, erythritol, monk fruit extract, and coffee grounds.
Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool.
Transfer mixture to a glass jar and add vodka, cocoa powder and vanilla extract.
Seal jar and place in a dark, cool spot and wait...and wait...and wait. At least 3 weeks, shaking the jar every few days.
Strain mixture through a fine mesh sieve. Then strain again through a coffee filter (this will take several days and changes of coffee filter, but it's worth it to get all the coffee 'silt' out of the mixture).
For the Mexican Coffee, mix liqueur, tequila and coffee in a large coffee mug. Top with whipped cream and cinnamon.