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Keeping the beans intact just ensures the beans stay in the jar easier when pouring. Then cut beans in half so they will stay submerged under the alcohol once you start using the extract. Next put the vanilla beans in the clean bottle. Put a funnel on top and add the alcohol. Leaving about 1-2 inches of head space.
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To hit 100 Proof, which is ideal for extracting, you will want to use a ratio of 3:1 Rum to Everclear. Using the assumption of 70 proof Rum and 190 Proof Everclear. This equals 3/4 cup Rum to 1/4 cup Everclear. To do a double fold use a 2:1 Vanilla beans to Alcohol Ratio.
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Pour enough rum into the container to cover the beans completely. Seal the jar tightly with its lid and give it a gentle shake to infuse the Bacardi rum vanilla flavor. Now comes the waiting game! Allow your homemade vanilla rum to sit undisturbed in a cool, dark place for at least two weeks.
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Follow these steps: 1. Slit your bean length-wise. The first step to making vanilla extract is to prep your bean. Use the tip of a sharp knife to cut through the vanilla bean, exposing the tiny seeds inside. (This is sometimes called "vanilla caviar" because it's the richest, most flavorful part of the bean.)
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Carefully cut a slit, without piercing through, down the length of each vanilla bean. 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.
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Watch on. Yes, you can absolutely make vanilla extract with rum! While traditional vanilla extract is made with alcohol, often vodka, using rum can add a unique and delicious flavor to your homemade extract. In fact, using rum in your vanilla extract can provide a richer and more complex flavor profile, making it a popular choice for those.
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There are a couple of common ways to test vanilla: Whip ¼ cup of heavy cream, 1 tablespoon of powdered sugar and ½ teaspoon of vanilla extract. Whip it until it holds peaks like whipped cream, then taste. Drop some vanilla extract on a sugar cube and taste. Stir ½ teaspoon of vanilla into a ¼ cup of milk.
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The sweetness of rum-based vanilla extract complements the richness of a bourbon-based cocktail and creates a balance of flavor that is perfect for sipping. When it comes to baking, there are lots of ways you can use your vanilla extract. One great way is as a substitute for extracts such as almond or lemon. Vanilla extract can also be used to.
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Captain Morgan White Rum - Another white rum that is perfectly sweet, understated, affordable and terrific for vanilla extract for added sugar sweetness. Bacardi Gold - If you aren't sure about using bourbon or rum in your next extract, this sweet and affordable rum is the perfect hybrid. It's sugar based, so it's sweet.
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10 extraction grade vanilla beans (or half the amount for single-fold vanilla extract) 1 cup alcohol (bourbon, rum, or vodka) OTHER ITEMS: Jars with leak-proof lids or corks; PROCEDURE: Slice your beans lengthwise to expose the vanilla seeds. Chop the beans into 2-3 inch pieces and place them at the bottom of the jar.
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Use this vanilla extract the same as store-bought vanilla in cakes, custard, cookies, and more. The longer it sits, the more intense vanilla flavor you'll get.. 4 c Rum, Vanilla Rum, Or Vodka.
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8oz of spiced rum. 1-2oz of Mexican, Madagascar or Indonesian vanilla beans. A glass bottle that holds at least 12oz of fluid. (A 16oz glass bottle is perfect) Instructions: Select your vanilla beans. My preferred vanilla bean for this application is Mexican, because Mexican vanilla beans have an inherent spicy vanilla kick.
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A quarter-pound bag will yield enough for 2 to 4 16-ounce bottles of vanilla extract, depending on bean size. (My batch yielded 4 bottles, but the beans were on the small — but no less delicious — side.) 2. Get a bottle to store your extract: Get a couple extras, because this makes fantastic gifts.
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Coconut Mango Bread Pudding with Rum Sauce. Go to Recipe. Taste of Home. All the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas.
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Pour out about a cup of rum from your fifth and set aside. Put your sliced vanilla beans into the rum. Use a funnel to add 1/2 cup of organic sugar. Use the reserved rum you set aside to top the bottle back up. Recap the bottle and give it about 20 shakes to encourage the sugar to dissolve.
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5-6 Madagascar bourbon vanilla beans (grade B is specifically meant for extracting but if you have grade A those will work perfectly also); or Tahitian Vanilla Beans; or Mexican Vanilla Beans; 1 cup 80 proof alcohol (the best and most popular choices are vodka - for a neutral flavored extract - and also bourbon, brandy and rum); 2 ounce brown glass jars ; 4 ounce brown glass jars
