Rum Extracts Work As A Substitution for Rum
Someone wrote and asked about my tiramisu recipe and wanted to know if there was a good "rum substitution they could use for the rum and if so, how much?"; I wasn't sure so I looked up McCormick & Company's web site and found they have an extract.
According to McCormick & Company, for every tablespoon of dark rum required in a recipe, you can substitute ½ tablespoon (1 ½ teaspoon) of rum extract. On the other hand, for 1 tablespoon of light rum, you substitute ½ teaspoon of rum extract.
So if my tiramisu recipe called for ½ cup of light rum, you could use 4 teaspoons of rum extract. You may have to add a little water to keep the liquid ratio right.
However, my recipe calls for ½ cup of Dark rum. That means you would substitute 4 tablespoons of rum extract to equal the flavor. I'm not sure if it wouldn't be more cost-effective and easier just to use Dark rum unless you are restricted from using any alcohol in your diet.
McCormick & Company's Usage Tips
- ½ teaspoon Rum Flavor = 1 tablespoon light rum
- 1 ½ teaspoons Rum Flavor = 1 tablespoon dark rum
What About Alcohol?
Well, if you were looking for an alcohol-free rum substitution for a recipe, then this McCormick Rum extract is not for you. According to their website, their rum extract has 35 percent alcohol. This is why it is very important you look at the label before purchasing to make sure your products are truly alcohol-free.
Alcohol-Free Rum Substitutions
If you're looking for a nonalcoholic substitute for rum in your favorite recipe, there are several options to choose from. Here are a few common nonalcoholic substitutes for rum:
- Apple cider: Apple cider is a type of nonalcoholic drink that is made from fermented apples. It has a sweet, fruity flavor that is similar to rum. When using apple cider as a substitute for rum, you can use the same amount as the recipe calls for.
- Pineapple juice: Pineapple juice is a sweet, tropical juice that is made from crushed pineapples. It has a flavor that is similar to rum, with notes of citrus and vanilla. When using pineapple juice as a substitute for rum, you can use the same amount as the recipe calls for.
- Coconut milk: Coconut milk is a creamy, nonalcoholic milk that is made from the flesh of a coconut. It has a sweet, tropical flavor that is similar to rum. When using coconut milk as a substitute for rum, you can use the same amount as the recipe calls for.
- Vanilla extract: Vanilla extract is a type of flavoring that is made from vanilla beans. It has a sweet, fragrant flavor that is similar to rum. When using vanilla extract as a substitute for rum, you can use a little less than the recipe calls for, as vanilla extract is very strong in flavor.
- Almond extract: Almond extract is a type of flavoring that is made from the almond oil. It has a sweet, nutty flavor that is similar to rum. When using almond extract as a substitute for rum, you can use a little less than the recipe calls for, as almond extract is very strong in flavor.
In conclusion, there are several options to choose from when looking for a nonalcoholic substitute for rum in your favorite recipe. Apple cider, pineapple juice, coconut milk, vanilla extract, and almond extract are all good options that can add a similar flavor to your dish. Just be sure to adjust the amount used based on the strength of the substitute.
Commercial Products
After doing a little research, I found a few rum substitutes that say they are alcohol-free. These include:
📖 Recipe
Alcohol Free Rum
Ingredients
- ⅔ cup water boiling
- ¼ cup raisins
- 2 tablespoons butter
- 4 teaspoons molassis
- 1 tea bag black tea
Instructions
- Add the raisins, butter, and molasses to a bowl containing the boiling water. Stir to combine.
- Add the tea bag of black tea to the water mixture and steep for 4 minutes.
- Refrigerate the mixture for 1 hour to let flavors combine.
- Strain the liquid through a fine strainer or coffee filter and use it as a substitute for dark rum.
Crepe gelato blvd
Where can I buy 1 gallon of rum extract?
The Reluctant Gourmet
That's a lot of extract. I would do a search for institutional rum extract and see what comes up. Anyone else have an idea?
Elton
My recipe ask for 1/4 cup of rum,how much rum extract will I use to substitute the rum?
The Reluctant Gourmet
Hi Elton, I'm not sure but according to About.com,
• 2 Tablespoon rum = 1/2 to 1 teaspoon rum extract. If the liquid is an important part of the recipe, add enough water or apple juice to make up the difference.
• 1 Tablespoon dark rum = 2 Tablespoon rum extract.
• 5 Tablespoon light rum = 1 Tablespoon rum extract.
You'll have to do the math.
Joseph
Actually flavoring extracts, be they pure or imitation, contain alcohol unless specified otherwise (for example I've seen alcohol-free vanilla extract) so flavoring extracts still couldn't be used by someone who's trying to avoid alcohol altogether. I use the same brand of extract as the one you have pictured (which they have a good deal on at Walmart) and if you look on the back label on the ingredients list you'll see "alcohol (25%)" listed (after propylene glycol and water) so I'm just saying you might want to update your blog o reflect that information more clear, lest someone get the idea that they're avoiding alcohol altogether by using extracts.
Linz
Not everyone is old enough to buy rum, just saying.
Mavi
But ANYONE of ANY AGE can buy RUM EXTRACT which is the point being made. *eye roll*
Lydia
That was the point being made? Really?
I didn't get that from any of the comments. I think maybe the eyeroll was a bit over the top.
IMO her response was to the poster saying there is alcohol in extract as well. The tone seemed belittling to those choosing not to use real rum.
Julie DeWitt
I don't want ANY alcohol used in recipes. Is a different extract available?
Julie DeWitt
Sorry, more specific. Another flavor to be used in this recipe?
Lora Whearty
To get a rum flavor without the alcohol, you can mix molasses with water until you get a similar taste to rum (it will be sweeter than rum, so you may have to cut the amount of sugar in the recipe). Rum is fermented molasses, and gets its flavor from the molasses.