In Madagascar as in Réunion Island, spiced rum is part of the tradition. And vanilla is its star ingredient. Here is our simple, foolproof recipe, with a few variations to personalize it.
Ingredients
- 1 liter of white agricultural rum (40 to 50°)
- 2 to 3 vanilla beans
- 100 to 150 g of cane sugar or cane syrup, to taste
- A large glass jar with a tight-fitting lid
Which vanilla for spiced rum?
Madagascar Bourbon vanilla is the gold standard: its warm aroma, with caramel notes, pairs perfectly with rum. For a more original rum, try the Pompona XXL vanilla, with anise and licorice notes, or the Tsy Taitry, floral and spicy.
Step-by-step recipe
- Split the beans lengthwise, without cutting them completely through.
- Place them in the jar with the sugar.
- Pour in the rum and stir to dissolve the sugar.
- Close the jar and store it away from light.
- Shake it gently once a week.
How long to let it macerate?
Allow at least 1 month, ideally 2 to 3 months. Taste regularly: when you like the aroma, you can remove the beans or leave them in for an even more intense flavor.
Our delicious variations
- Vanilla and pineapple: add half a Victoria pineapple cut into pieces.
- Vanilla, cinnamon and orange: one cinnamon stick and an orange peel, for a Christmas rum.
- Vanilla and coffee: a handful of roasted coffee beans.
- Vanilla and wild pepper: a few berries of Voatsiperifery pepper for a woody and spicy touch.
A homemade gift idea
Poured into a pretty bottle with a bean inside, vanilla spiced rum makes a very beautiful homemade gift. Think about starting it now so it will be ready in time for the holidays.
Our vanilla, straight from Madagascar
For over 60 years, our family has grown and prepared vanilla in the SAVA region of Madagascar. Discover our Bourbon vanilla beans and our rare vanillas.
Excessive alcohol consumption is harmful to your health; drink in moderation.
