How to Make Chocolate Mint Extract


Chocolate + Mint + alcohol = Chocolate Mint Extract.

How does that sound? Simply delicious!

Cookies and Holiday baking are here. So each Christmas I decide to make something different whether it be hazelnut cookies, chocolate truffles or mint chocolate brownies…then I check the spices and extracts to see what I have in the cabinet. Sure enough every season, without fail, I forget to have in stock a particular extract. Then I go out and buy it! Ughhhh….you spend like $5-7 for a teeny tiny bottle of extract!


I do make vanilla extract but I am down to my very last bottle so more needs to be done, soon! First I decided I will make a Chocolate Mint Extract. Have you ever had those weird imitation mint extracts??? Yuck, I don’t even think there is real mint anywhere in them. Here is an easy peasy, takes you 10 minutes MAX to put it together recipe…and then you wait!

Chocolate Mint Extract

  • Approximately 2 cups of mint, rinsed, thick stems removed.

  • 1-2 Tablespoons raw cacao nibs

  • 14 ounces of either 80 proof vodka or a mixture of 60% pure grain alcohol and 40% well or distilled water

1. Loosely pack a 16 ounce glass jar with the mint.




2. Measure and pour in your alcohol.

3. Add the cacao nibs.



4. Cover. Shake. Label.

5. Wait 2-4 weeks. You can taste it after 2 or leave until 4. Strain through muslin cloth into amber bottles and label.



Now to think up all the scrumptious recipes to use this in. I bet ya it would even taste good just by itself, just saying…

I will be doing this with vanilla, almond and maybe raspberry. Yum!!

Enjoy your day today!

Anne-Marie

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