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Combine the water and sugar in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 2–3 minutes. Remove from heat, stir in the vanilla extract, and let the syrup cool for at least 10 minutes until it reaches room temperature.
Brew 2 shots of espresso and allow them to cool to room temperature, or chill briefly in the refrigerator for 5 minutes.
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