Vanilla cinnamon infused rum

PreviousNext

Drink

15 servings

Very Easy

5 min

58 Kcal

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

A specialty from the islands to present to your guests for an aperitif, how about that? All homemade, of course, to add the flavors of your choice (fruits and/or spices, herbs) ;-) Let's get started on making our infused rum! You might almost feel like you're in Réunion, Guadeloupe, or Madagascar!

Ingredients

• 24 ounces white rum
• 2 cinnamon sticks
• 2 vanilla beans
• 1/3 cup brown sugar (to taste)

Materials

• An empty glass bottle

Preparation

• Pour the rum into the glass bottle.
• Add the brown sugar, the vanilla beans split in half, and the cinnamon sticks.
  
• Close the bottle and gently shake it. Let it macerate for at least 3 months in a dark and cool place. Regularly shake the bottle until the sugar is fully dissolved (about 1 week).
• And there you have it, your infused rum is ready to enjoy!
  
  Excessive alcohol consumption is harmful to health, please drink responsibly.
  

Observations

Rum: preferably use white rum. However, if you only have dark rum, that will work too ;-)

Macération: it should be at least 3 months but can be much longer. However, be careful with fruits, as there are maceration times not to exceed.

Vanilla beans: perfect for reusing vanilla beans that have been used in other preparations.

PetitChef_Official

Questions

Photos of members who cooked this recipe