I had both vodka and white rum in the cupboard, and since I wasn't sure how this would turn out, I decided to use white rum for my extract. That way, if it didn't taste vanilla-y enough, rum is a common enough baked goods ingredient that I figured I could get away with it. You can use either, but I was really happy with how the rum turned out.
I purchased these little jars from Dollarama. The jar must be kept in a cool, dark place. I stored it at the back of a cupboard and waited six weeks before I used it in my baking. The muffin in the photo is the Banana Oat Pumpkin Seed Butter Muffin recipe that I used it in this past weekend. I'm looking foward to using this extract in my upcoming Christmas baking!
Here's what I used:
2 vanilla beans (purchased at Whole Foods Market for $8.00)
2/3 cup white rum
1 small mason jar
Place vanilla beans in mason jar. Pour rum (or vodka) over top and seal. Store in a cool, dark place for 4-6 weeks before using.
So easy! If you try it out, let me know how it goes!