Vanilla bean extract with rum! Yum!

Vanilla bean extract with rum! Yum!

Making vanilla extract with rum gives it a warm, aromatic depth, and using 10 Madagascar vanilla beans per 16 ounces of rum creates a rich and concentrated flavor. At Akers Farm, I’ve taken it a step further by using Bacardi in two jars and Don Cristal in the other two, experimenting with the unique characteristics of each rum.

My Recipe:

Ingredients (Per Jar):
• 10 Madagascar vanilla beans
• 16 oz of rum (Bacardi or Don Cristal)

Process:
1. Slice & Prep: Each vanilla bean is split lengthwise to release its fragrant seeds.
2. Combine: I place the beans into a clean glass jar and pour 16 oz of rum over them until they’re fully submerged.
3. Seal & Infuse: The jars are sealed tightly and stored in a cool, dark spot for 8-12 weeks. I give them a gentle shake weekly to ensure the flavors blend beautifully.

Why Rum?

Rum adds its own hint of sweetness and complexity, enhancing the boldness of the vanilla. Bacardi gives a classic depth, while Don Cristal offers a lighter, subtler finish.

I can’t wait to see how these variations enhance my recipes! Want to try it for yourself or share your experience? Visit AkersFarm.com—I’d love to hear your thoughts!

#HomemadeVanillaExtract #VanillaBeanExtract #MadagascarVanilla #RumLovers #BakingEssentials #DIYBaking #NaturalFlavors #AkersFarm #FarmToTable #VanillaAddict #HomeBakingTips #CookingWithVanilla #MadeWithLove
Back to blog