Learn how to make mint extract for all your baking needs. Making your own mint extract (or any extract) couldn’t be easier; it saves money and assures you’re getting a high-quality product without questionable ingredients.
Why I Love Homemade Extracts
Making homemade mint extract was one of the first recipes I ever attempted… and I’ve never gone back. Have you seen the price of extracts in the store? It can be rather spendy for the real stuff, but the imitation extracts often have caramel coloring and other “not-so-lovely” ingredients.
As a modern pioneer, I’ve ditched the store-bought extracts, and I now make my own homemade extracts. You can check out my homemade vanilla extract recipe, but just know that most extract recipes follow a basic formula. So whether you want lemon extract or almond, orange, chocolate, etc., you can make it at home with ingredients you trust (and save money at the same time).
Furthermore, homemade extracts make fantastic homemade gifts for Christmas (or as a hostess gift during the holidays).
Pro Tip: Swap out the vanilla extract for mint in these homemade brownies, you won’t be disappointed!
How to Make Mint Extract
Supplies & Ingredients Needed
- Alcohol – Most vodkas are made from grains, including wheat or corn, and in the United States, almost all corn is GMO unless certified GMO-free or Organic. To avoid grains & GMO crops, use rum. Rum is made from molasses and sugar cane by-products. This is especially important for those with grain sensitivities or allergies. I also don’t recommend using something like Everclear as that will give a very strong alcohol flavor.
- Fresh Mint Leaves – Because there are so many different mint varieties out there, the flavor of your mint extract will vary based on which variety of mint you use. I grow chocolate mint, peppermint, and spearmint and love mint extracts with each. A girl can’t have too many mint plants!
- Container – A simple glass Mason jar with lid will do. You can always strain it into a pretty bottle once the extract is finished.
- Colander – You’ll need a colander or a fine-mesh sieve to strain out the mint leaves once the extract is finished.
- Pretty Bottles (optional) – You can opt for some pretty swing-top bottles like those pictured above or simply stick with a Mason jar. The choice is yours!
Step-by-Step Directions
- Pick your mint leaves in the morning when they have the highest concentration of oils in leaves. Wash and pat dry. (For exact measurements, see the mint extract recipe card below.)
- Discard any burnt or damaged-looking leaves. Strip the leaves from the stem. Roll the leaves up between your fingers so they’re good and bruised (or you can roughly chop them).
- Put the mint leaves inside your glass jar. You’re looking for about a 1:2 ratio of mint to alcohol. So for one cup of mint, I’ll add about two cups of rum, vodka or my non-alcoholic option (see notes below).
- Add alcohol to completely submerge the mint leaves. Place lid on jar and give it a good shake.
- Place the jar in a dark place such as a cupboard or on a shelf out of direct light, but somewhere you’ll remember to shake it every few days.
- Let the mint leaves steep for at least six weeks. You can allow it to steep longer for a stronger flavored extract.
- When the mint extract has reached its desired strength, strain out the mint leaves with a fine mesh colander or sieve and pour the remaining extract into a glass container.
Frequently Asked Questions
How to Make Mint Extracts Fast
If you don’t have enough time to seep the extract before giving it as a holiday gift, create a DIY homemade extract kit by giving one of these flip-top bottles with the filled Mason jar of seeping extract and instructions on when to strain it.
This way you’re teaching the person how to make their own DIY mint extract by just doing the first part for them. Now they’ll have the jars to make it again and only have to purchase the ingredients when they run out!
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How to Make Mint Extract Without Alcohol?
If you’d like to make a non-alcoholic mint extract, you can use either apple cider vinegar or glycerin.
- For Apple Cider Vinegar – Combine 1 cup apple cider vinegar with 1 cup water. Use 1 cup fresh mint leaves or 1/2 cup dried. Add one to two tablespoons of honey and follow the instructions in the recipe card below.
- For Glycerin – Combine three parts glycerin to one part distilled water in place of the alcohol (so if you need two cups of alcohol, use 1 1/3 cup glycerin and 2/3 cup distilled water). Continue with the recipe in the recipe card as follows. Make sure you use food-grade glycerin like that one.
Can You Make Mint Extract With Dried Mint Leaves?
Yes! You can make mint extract using dried mint leaves. Just keep in mind the oil content may be less.
To make a mint extract with dried leaves, use 1/2 the amount of fresh. So for this recipe, use 1/2 cup dried mint leaves. The dried leaves will swell and rehydrate with the alcohol, so make sure you have plenty of room in the jar.
Check the jar after 24 hours and add additional alcohol if the leaves are above the liquid level.
How to Store Mint Extract
You’ll store your homemade mint extract just as you would any other extract. Ideally, out of direct sunlight. I like to make enough servings to last a couple of years, but the shelf life is so long you’ll likely use it up before it goes off.
Since the prep time and total time to make this recipe are minimal (at least the hands-on time), it’s no problem to whip up a fresh batch each year if you’d like.
Recipes for Your Mint Extract
You can swap out vanilla extract for other flavored extracts in many recipes, creating a whole new flavor profile! Try mint extract in homemade mint chocolate chip ice cream, or add a minty twist in the following recipes:
- Best Ever Fudge Brownies
- Homemade Cake Mix Recipe in a Jar
- Grandma’s Heavenly Chocolate Mayo Cake
- Homemade Hot Chocolate Mix
Homemade Mint Extract
Equipment
- Mason jar
- Colander
- Storage Bottles
Ingredients
- 1 cup fresh mint leaves
- 2 cups rum or vodka
Instructions
- Pick your mint leaves in the morning when they have the highest concentration of oils in leaves. Rinse and pat dry.
- Discard any burnt or damaged-looking leaves. Strip the leaves from the stem. Roll the leaves up between your fingers so they’re good and bruised (or you can roughly chop them).
- Put the mint leaves inside your glass jar. You’re looking for about a 1:2 ratio of mint to alcohol. So for one cup of mint, I’ll add about two cups of rum, vodka or my non-alcoholic option (see notes below).
- Add alcohol to completely submerge the mint leaves. Place lid on jar and give it a good shake.
- Place the jar in a cupboard or on a shelf out of direct light, but somewhere you’ll remember to shake it every few days.
- Let the mint leaves steep for at least six weeks. You can allow it to steep longer for a stronger flavored extract.
- When the mint extract has reached its desired strength, strain out the mint leaves with a fine mesh colander or sieve and pour the remaining extract into a glass container.
Notes
- Different Mint Options – You can use peppermint, chocolate mint, or spearmint leaves. Each imparts a slightly different flavor but all are delicious.
- Using Dried Leaves – To make a mint extract with dried leaves, use 1/2 the amount of fresh. So for this recipe, use 1/2 cup dried mint leaves. The dried leaves will swell and rehydrate with the alcohol, so make sure you have plenty of room in the jar. Check the jar after 24 hours and add additional alcohol if the leaves are above the liquid level.
- For Apple Cider Vinegar – Combine 1 cup apple cider vinegar with 1 cup water. Use 1 cup fresh mint leaves or 1/2 cup dried. Add one to two tablespoons of honey and follow the instructions in the recipe card below.
- For Glycerin – Combine three parts glycerin to one part distilled water in place of the alcohol (so if you need two cups of alcohol, use 1 1/3 cup glycerin and 2/3 cup distilled water). Continue with the recipe in the recipe card as follows. Make sure you use food-grade glycerin like that one.
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Can these extracts be used when making soaps?
I love your site! I have been using Vodka for my vanilla, but use a potato vodka, not from grain. There are quite a few brands out there: Monopolowa is an inexpensive one. Also, another great source for vanilla beans is IndriVanilla. They are a Co-Op and sell Fair Trade whole vanilla beans.
What’s your opinion about reusing the vanilla beans after making a batch of extract? Can you re-use them to make another batch of extract? Thanks!
The second time it’s not as strong, you can re-use them but I usually do a mix with some fresh beans and not all re-used.
Hi Melissa~ After using my vanilla up, which I sometimes just leave the vanilla beans in jar and refill with vodka), I chop up in blender the beans and use them in cookies, cakes…..
My aunt, Camille Glenn, in her cookbook “The Heritage of Southern Cooking” recommends Cognac for making vanilla. She calls for 2 1/2 ounces of Cognac to each vanilla bean. She says that when the liquid is used, it can be replaced with fresh 2-3 times before the beans are spent. She agrees with you that homemade is very much better than store bought! Many thanks for your blog. I live out of the country and often store-bought is not an option. I turn to your instructions out of necessity!
Most Vodka is made from potatoes. Some are made from rye. Check the labels.
Didn’t see how to make almond extract. I use this one in cookies.
It’s listed with the lemon here https://commonsensehome.com/how-to-make-homemade-extracts/
I make my own vanilla extract and I have made it with Vodka, rum, and bourbon. I have to agree that I liked the rum but I also like the bourbon. I had the same problem trying to fine the vanilla beans at a reasonable price. I found a great web site that sells the vanilla beans in bulk at a reasonable price. It not only sells Madagascar vanilla beans but many other different types of vanilla beans . When they are in stock I get the Madagascar bean grade B. You can get them in a 25 pack and are perfect for extract. Please check this out and see if you like it, beanilla.com.
Beanilla is also what I use. Love them! 🙂
[…] so excited to try many of them this summer:Chocolate Covered Mint Leaves from Jenny from the Garden Mint Extract by Melissa Knorris Mint Jelly from All Recipes Mint Simple Syrup from The Hungry Mouse Blood Orange Mojito from Chef […]
Hi Melissa,
When I make my oils I normally use plants I have grown. And, I do it with the dried ones. This is to insure that I have the most concentration of the oils from them.
My procedure is to hang the plants by their roots until they are air dried, or by the leaves if the oil is from the root.
The reason being that when you process them, the hanging upside down causes the essential oils to settle in the lower area. The water evaporates leaving it concentrated there. Both oil and water are soluble in alcohol so the less water, the higher the concentration of the oil in the alcohol.
🙂
I have spearmint and peppermint growing in containers but didn’t know exactly what I was going to do with them…except use the spearmint in my tea. 🙂 I now know what to use the peppermint for! Christmas gift for family!
Michelle
Yes!! It’s wonderful and such a great way to preserve it.
I was wondering what type of vanilla bean you use, Mexican, Tahitian, Madagascar???…and do you use the same kind whether you use vodka or bourbon?
Love the site and look forward to following you for the homemade Christmas
Thank you!!!
Hi, Chris and so glad you’re enjoying the site and the Homemade Christmas series.
I use Madagascar as that’s been the cheapest for me to find and I use the same kind of bean no matter which alcohol type I”m using.
Can you make these extracts with something other than alcohol? I have so much mint
Lori,
I’ve done it with vinegar and then cut it with honey. It worked well for me as I don’t mind a slight vinegar taste.
Thank you for the extract instructions. You make is sound simple and easy.
Bless you and your family
Susanne Bolin
Thank you for the ideal for mint extract. So besides sipping it, what other ways can you suggest using it. -Brady 3
Brady,
I use it in cooking for the most part, brownies, candy, cakes, etc. You could also use it in adult only style hot chocolate.
If i use this mint extract with Vodka to make candy that is not baked, I guess it would not be evaporated off? So would it be ok for kids to eat the candy?
I noticed in this post that you espoused using alcohol to make your extracts. I hope it is better than the other post where you endorsed vinegar! That was just plain nasty. If you found it successful, I would like to know more. If it was not successful, I would have appreciated that story being shared rather than left unsaid for your readers to continue trying?
Jill,
I’ve used both successfully. For baking where most of the alcohol is evaporated and it’s in a larger amount, I prefer to use the alcohol extracts, especially for vanilla and lemon.
Can u use it in coffee or tea ? I do not want to start my day off drunk 😂?
My husband was really intrigued about making homemade vanilla extract. He went online and bought a pound of Grade B vanilla beans. They arrived a few days later in the mail. BEST SMELLING DELIVERY EVER! The company had included gratis a 1/4 lb of Grade A beans as well. It’s been two years, and we’re still using these beans. No mold or rotting issues at all. Of course, we shrink wrap them. I take about a half dozen out now and then to use in baking and jam making. The rest get shrink wrapped again until the next time I need them. They are still pliable and fragrant after a little more than two years. The cost was about $25 (which included postage). Definitely the way to go. I can’t imagine paying grocery store prices!
Does this work with wintergreen? Because I like wintergreen. A lot. 🙂
Frederik,
I’ve never worked with wintergreen so I’m not sure.
[…] Then I decided to take my frothy coffee to the next level. Cue a peppermint frothy mocha. I prefer to make my mochas with raw milk, but feel free to use homemade coconut milk or almond milk instead. If you have extra peppermint around, try making your own mint extract! […]
Hi – What color is the mint extract when it is finished? I made some and totally forgot about it and left it in the cupboard for many, many months 🙁 When I took it out and strained it – it was a murky green/brown color. It smells minty but didn’t look great. I strained it again (twice) through coffee filters and now its a clear brown color (almost the color of a dark vanilla extract). How can I tell if its okay to use? Help 🙂
That’s what color mine is. It won’t be a green color. As long as it smells good and is clear you should be good to go!
I’m not sure that’s a website address; it was a blog I tried to start….
I just want to thank you for your wholesomeness…Every High School in the nation would benefit from your site…I hope you can somehow reach out to the Home Economics departments…Congratulations…and God bless you, Melissa.
Thanks for featuring my extracts. 🙂
I love making extracts! I made my own vanilla and ordered beans from beanilla.com. They have good prices and several types of different vanilla beans. I’ve never had a problem with molding, as long as they are sealed in an airtight container. It’s so nice to know exactly what goes into what I’m eating!
I have some vanilla extract left from last year, but I think it’s time to make more. I love not having to buy it! I also just started some chocolate mint extract following your post. I was able to use the chocolate mint I had growing on my patio. Can’t wait to try it when its finished. 🙂
Another site I use to get vanilla beans and other stuff is olivenation.com. Their prices are reasonable and as long as I follow any directions on storing, I’ve never had a problem.
I have some 4 month old vanilla bean extract sitting on the shelf. The recipe I used called for six months on the shelf before it’s ready – however I don’t get a chance to shake it every day so I figure it’ll be Christmas presents for next year…