SOURCE: Charlotte Tveen Hansen
1. Place vanilla beans in a jar
2. Fill the jar with rum
3. Let sit for several days
Charlotte keeps a bottle of vanilla rum in her kitchen at all times (no need to refrigerate).
This rum is delicious in desserts, drinks and sweet treats. Our favorite use is in a mascarpone cream that Charlotte dollops on rich chocolate and carrot cakes.
The carrot cake with vanilla rum mascarpone recipe is coming soon.