How to Make Rum Vanilla Recipe (2024)

FAQs

How much vanilla to add to rum? ›

Vanilla Beans - About 10 vanilla beans for every 8 oz of alcohol (FDA standard is . 9 oz of beans per 8 ounces of alcohol) 70 Proof Alcohol (minimum) Choose between Vodka, Bourbon, Rum, or Brandy.

We like white rums because of their neutral flavor that allows the vanilla beans to be the star of your extract show, but since they are a sugar-based, they add sweetness to your vanilla that only rum can.

Whichever spirit you choose, use approximately 8 ounces of alcohol (at least 70-proof) per 4–6 vanilla beans (the same standards issued by the FDA). Just a couple of beans hanging out, sipping some vodka. Secure the jar with a tight-fitting lid and shake vigorously.

Just remember this ratio: 6 vanilla beans per 8 ounces of alcohol. So if your jar is 12 ounces, use 9 vanilla beans. If it's 16 ounces, use 12 beans.

80 proof Alcohol: Vanilla extract is most commonly made from vodka, but you can use bourbon, brandy, or rum instead. I usually use vodka, but the one bottle of bourbon vanilla I made 7 months ago is DIVINE.

How to Use: Add 1 to a few teaspoons of vanilla extract to your favorite sweet batters and custards before baking. While vanilla extract works in almost every recipe, it's most ideal for cakes, brownies and cookies.

For best flavor you'll want 4-5 vanilla beans for every 8 ounces (1 cup) of vodka. The quality of the vanilla beans is more important than the quality of the alcohol, so you don't need to buy an expensive bottle. Alcohol: 80 proof Vodka, (or brandy, rum, or bourbon, if preferred, for different flavor).

Anything over 80 proof is fine and makes a lovely extract. It's true, though, that the higher the proof, the more vanilla essence will be extracted into the liquid.

Once opened, a bottle of rum should be used within 6 months to 2 years, depending on the additional flavors in the liquor. While straight rum will typically retain its flavor profile for about 2 years, the sugars and spices in a flavored rum will interact with oxygen once the bottle is opened.

Bourbon has an inherent vanilla note to it already, which can enhance the flavor of the beans and make the extract richer. Rum will be sweeter and smoother (and slightly spicy, if using a spiced rum). The flavor will be warmer and richer than one made with vodka.

What happens if you add too much vanilla extract? ›

While vanilla extract is commonly used in baking and cooking, it contains a high alcohol content that can have adverse effects on your health if consumed in large quantities. Excessive consumption of vanilla extract can lead to alcohol poisoning, causing symptoms such as dizziness, nausea, vomiting, and even seizures.

Vanilla extract may contain up to 35% ABV, which is the equivalent of a shot of hard liquor like vodka or bourbon.

The nice thing about making your own vanilla extract is that you can add more or less beans as you'd like.

Not only is it cheaper, but the flavor is worlds apart from your average extract. Making your own vanilla extract is one of the easiest things you can do, and it can save you loads of money verses the stuff sold in stores.

Grade B is typically recommended for making homemade vanilla extract. These beans are supposed to be drier and perfect for long soaking in alcohol. I've used both – and maybe I've been lucky but both beans were easy to cut open and use.

Add rum, seal, and shake for 30 seconds. Add cinnamon, cloves, lime and sugar. Shake, seal and store for 24hrs in fridge and taste after 12hrs. Strain liquid through cheesecloth, squeezing to extract excess liquid.

Excessive consumption of vanilla extract can lead to alcohol poisoning, causing symptoms such as dizziness, nausea, vomiting, and even seizures. Additionally, vanilla extract contains a compound called coumarin, which in large doses can be toxic to the liver and cause liver damage.