Peppermint Extract Fresh Flavor

I started making my own peppermint extract after running out mid-December during a cookie marathon. The bottle I bought from the store had been sitting half-used for years, and I wondered if I could do better. Turns out, a jar of fresh mint and vodka tucked in a cupboard beats anything on the shelf, and the whole kitchen smelled like a winter forest while it steeped.

I gave a small bottle to my neighbor one Christmas, and she used it in her homemade peppermint bark. She told me later that her kids noticed the difference immediately, the mint tasted real, not like toothpaste. That moment made me realize how something this simple could actually matter.

Ingredients

• High-proof vodka or food-grade alcohol (1 cup): The alcohol pulls out the essential oils from the mint, so aim for at least 40% ABV. I use a neutral vodka because it disappears into the flavor, letting the mint shine without any background funk.
• Fresh peppermint leaves (1 cup, loosely packed): Fresh is best here, the oils are still alive and bright. Rinse them well and let them air dry completely, any water left behind can dilute the extract or cause spoilage.

Instructions

Bruise the Leaves:

Roll each peppermint leaf gently between your fingers until you can smell the oils release. This step wakes up the mint and helps the alcohol do its job faster.

Fill the Jar:

Drop the bruised leaves into a clean glass jar with a tight lid. Pour the vodka over them until theyre completely covered, leaving no leaves peeking out.

Steep and Shake:

Seal the jar and tuck it somewhere cool and dark, like a pantry corner. Every few days, give it a gentle shake to keep the flavor circulating.

Strain and Bottle:

After four weeks, pour the liquid through a fine mesh sieve or cheesecloth into a clean bottle. Squeeze the leaves gently to get every last drop, then toss them.

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The first time I stirred a teaspoon into hot cocoa, I understood why people bother making extracts at home. The mint bloomed in the warmth without overpowering the chocolate, just a cool whisper that made the whole cup feel special. My daughter asked if I bought fancy cocoa, and I just smiled.

Choosing Your Mint

Not all peppermint tastes the same. If you grow your own or shop at a farmers market, look for leaves that smell sharp and clean when you crush them. I once used chocolate mint by accident, and while it was interesting, it wasnt the pure peppermint punch I wanted for baking.

Storage and Shelf Life

Keep the finished extract in a dark glass bottle if you can, light fades the flavor over time. I store mine in the back of a cupboard, away from the stove, and its still going strong after eight months. The alcohol preserves it beautifully, so you dont need to refrigerate.

Ways to Use It

I add it to brownies, frosting, coffee, and even homemade ice cream. A few drops go a long way, so start small and taste as you go. My favorite trick is adding a tiny splash to whipped cream for topping pies, it tastes like winter in a bowl.

• Try it in sugar cookie dough for a subtle minty twist.
• Stir a teaspoon into vanilla milkshakes for a grasshopper vibe.
• Add a drop or two to homemade lip balm for a cooling tingle.

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Making your own extract feels like a small act of kitchen magic, and it costs almost nothing. Once you taste the difference, youll never go back to the dusty bottle in the spice aisle.

Recipe Questions

→ How long should peppermint leaves steep for best flavor?

Steeping for four weeks allows the peppermint oils to fully infuse into the alcohol, resulting in a vibrant and balanced flavor.

→ Can dried peppermint leaves be used instead of fresh?

Yes, but use about half the quantity of dried leaves as they are more concentrated, ensuring a strong flavor.

→ What type of alcohol is recommended for extracting flavors?

High-proof vodka or food-grade alcohol with at least 40% ABV works best for capturing the aromatic oils.

→ How should the extract be stored after preparation?

Store the strained extract in a clean, sealed bottle in a cool, dark place to preserve its freshness and aroma.

→ Can this peppermint extract be used in beverages and desserts?

Absolutely, it adds a fresh minty note that complements a variety of drinks, baked items, and confections.