Aceite de Vainilla
Although the name of this drink in Spanish translates into “vanilla oil,” this is no such thing. You can use fresh whole vanilla beans, but this recipe is a good way to use up ones you’ve stored from other recipes. It is a very subtle and lovely drink that I enjoyed in Veracruz, where the beautiful orchid first appeared.
Recipe information
Yield
makes 1 quart
Ingredients
Preparation
Chop the vanilla beans into small pieces or leave them whole. Combine the sugar and water in a pot over medium heat, stirring until the sugar dissolves, and then add the vanilla beans. Pour into a large container, stir, add the rum, and cover tightly. Store in a dry, dark place for 4 to 7 days (you can try it after 4 days to see how you like it and leave it longer if it needs a bit more flavor). Strain through a fine-mesh sieve or cheesecloth if desired or leave as is and store in a sterilized jar. Serve chilled. This will keep for about 2 months in a cool, dry place.
