Tuesday, February 7, 2012

Cinnamon Vanilla Bean Infused Rum

This was a delicious combo.  The rum turned a beautiful amber shade within a day as the vanilla bean and cinnamon melded with the liquor.

One bottle of infused rum

3 cups rum
2 vanilla beans
4-5 cinnamon sticks
3 tsp white sugar


Choose a decorative glass bottle and make sure it is clean.  Slice the beans lengthwise and combine with rum.  Add cinnamon sticks one by one, then pour in sugar. 
Shake well and store in a cool, dark place for 1–5 weeks.  I let mine infuse for about 2 weeks and it was really delicious and fragrant.

After a day or so, you will notice the rum changing color.  Some of the cinnamon sticks may unroll (see below).  If you do not like the way that looks, when the rum is finished you can strain it, then add new cinnamon sticks and an unsliced vanilla bean to the bottle of strained infusion.

Drink on the rocks, or mix into cocktails.  I also mixed this into a hot toddy when I had a cold and it was pretty good.  Enjoy!

1 comment:

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