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I lived in Tahiti (Moorea) for 15 years and baked as a profession. Needless to say I made vanilla extract all the time. I used 16 oz of dark rum, NO SUGAR, put in maybe 8 whole vanilla beans, the more vanilla beans the more I stuffed into my rum. wait a few months and voila vanilla extract. I would some times take a whole bean out of the jar, cut it ...


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I find vanilla extract doesn't do much at all! I have baked cupcakes with and without vanilla extract but they both taste the same! Vanilla is just for a flavour but you can add almonds, chocolate and strawberries or anything else really!


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I adequate a batch today with a 5th of Smirnoff vanilla infused vodka and 3 Tbls of Meyers rum and 6 vanilla beans (I scrappedal the seeds into the bottle before adding the bean pods) as it gives better results for custards and cakes later. I added a little simple syrup for body. Now the wait of approx 4 months till I can use and gift it.



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