Name: Local Spiced Rum Vanilla Extract
Ingredients: 4 to 5 Madagascar vanilla beans (If you choose another type of vanilla, you'll need 6 or 7.); Chic Choc spiced rum; 250 ml glass bottle

Local Spiced Rum Vanilla Extract

Audrey

Vanilla extract is nothing more than vanilla beans macerated in a strong alcohol. At our house, a passion for desserts and breakfasts means vanilla extract goes pretty fast, thank you very much... To replace store-bought vanilla, we decided to make our own at home with Quebec spiced rum: a more sustainable and more local solution!

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Level

Beginner

Ingredients

4 to 5 Madagascar vanilla beans (If you choose another type of vanilla, you'll need 6 or 7.)
Chic Choc spiced rum
250 ml glass bottle

Preparation steps

1. Prepare the beans by slicing them open lengthwise. Scrape out the black seeds with the blade of a knife.

2. Place the emptied pods, then the seeds, in the container.

3. Fill the bottle with rum to about an inch from the rim.

4. Shake the bottle from time to time.

5. After 2 to 3 months of macerating, the rum will have taken on the vanilla flavor and be ready to use! You can strain it or leave the pods and seeds in the bottle; the more months go by, the stronger the vanilla flavor gets.