Spiced Rum Vanilla Extract
Recipe Type: Dessert
  • 1 (750 ml) bottle spiced rum with screw cap (Captain Morgan)
  • 8 whole vanilla beans
  • time and patience
  1. Remove ΒΌ cup of rum from the bottle to allow for liquid displacement. Carefully cut a slit, without piercing through, down the length of each vanilla bean.
  2. Carefully add each bean to the bottle of rum. Replace the cap and gently mix by tipping the bottle. Allow to sit in a cool dark place for 6-8 weeks. Occasionally tip the bottle to blend the flavors.
Author's Note
I use Madagascar vanilla beans because they seem to have the most flavors. Beans from the store is quite expensive. I recommend buying vanilla beans from Amazon.
Recipe by Culinary Cory at https://www.culinarycory.com/spiced-rum-vanilla-extract/