Peppermint Oil Extract (Printable)

Fragrant peppermint oil ideal for flavoring baked goods, chocolates, and beverages with fresh, herbal essence.

# What You'll Need:

01 - 1 cup (240 ml) high-proof vodka, unflavored (minimum 80 proof)

02 - 1 cup loosely packed (about 1.4 oz or 40 g) fresh peppermint leaves, washed and dried

01 - Lightly bruise the peppermint leaves using a rolling pin or muddler to release essential oils.

02 - Place the bruised leaves into a clean, sterilized glass jar with a tight-fitting lid.

03 - Pour vodka over the peppermint leaves ensuring they are fully submerged.

04 - Seal the jar and store it in a cool, dark place for 7 days, gently shaking once daily.

05 - After 7 days, taste the extract; if a stronger flavor is desired, continue infusing up to 14 days.

06 - Strain the liquid through a fine mesh sieve or cheesecloth, discarding the solids.

07 - Transfer the clear extract to a clean, dark glass bottle for storage.

08 - Keep the bottle in a cool, dark place; the extract can be stored up to one year.

01 -

You'll have a pantry staple that costs a fraction of store-bought versions and tastes infinitely fresher
The ritual of infusing becomes meditative, and opening that jar after a week feels like unwrapping a gift you gave yourself
One tiny bottle lasts forever, making it a sustainable choice that keeps giving in your kitchen

02 -

Wet peppermint leaves are the enemy—they introduce water that weakens your extract and can promote mold growth. Make absolutely sure they're bone dry before starting.
The difference between a seven-day and fourteen-day infusion is dramatic. I learned this by accident when I forgot about a jar for two weeks, and it became so intensely peppermint that one drop could flavor an entire frosting batch. This taught me that timing is personal—start tasting at day seven and decide if you want more intensity.

03 -

If you can't find fresh peppermint, dried will work—just use half the amount because dried leaves are more concentrated. Some people swear by it because the intensity is already built in.
For an even stronger extract, use a combination of fresh and dried peppermint leaves together. I discovered this accidentally and it became my secret weapon for holiday baking.