Teaching kids where things come from keeps them close to the earth — and to what matters.
Joys of Homemaking
I like teaching my boy how some things are made. Whether it be homemade vanilla extract, homemade yogurt or homemade cheese, there’s something deeply grounding about teaching the next generation where things really come from — not from shelves or screens, but from the earth, the garden, and the hands that tend them. So today, I asked him to pick mint from our mini backyard garden so I could show him how to make homemade mint extract.
Homemade mint extract is an easy, little kitchen project that has so many uses. It adds a cool, refreshing note to cookies, chocolate cakes and brownies, hot cocoa and coffee drinks, holiday candies, glazes and frosting, and even savory marinades and herbal syrups.
A few drops go a long way — start small and adjust to taste.
Why Make Your Own Mint Extract?
I make my own extract because I grow mint in my garden, and what better way to make use of those fresh, fragrant leaves than by turning them into homemade extract?
Some store-bought extracts also often contain extra ingredients, artificial flavoring, or watered-down alcohol. When you make your own, you control everything — the quality of the mint, the strength of the flavor, and even the satisfaction of knowing exactly where it came from.
It is also a beautiful little project you can share with your kids, helping them learn where those minty flavors in their candies really come from.
What You’ll Need
Ingredients:
- Fresh peppermint or spearmint leaves (enough to fill a jar halfway).
- Vodka (at least 80 proof — the alcohol extracts and preserves the mint oils). I used the cheapest brand.
Equipment:
- Clean glass jars with tight-fitting lids ( I use these.)
- Labels and marker
- Fine mesh strainer or cheesecloth ( for staining later)
- Small bottles (for storing the finished product)
Step-by-Step: Making Mint Extract
- Harvest and wash the mint.
Pick your mint leaves in the morning when the oils are most concentrated. Rinse gently and pat them dry with a towel to remove moisture and any garden dust. - Bruise or tear the leaves.
This releases the oils and helps infuse the vodka more deeply. Lightly crush the leaves between your fingers or with the back of a spoon. You can also use mortar and pestle. You don't need to ground the leaves. - Pack and pour.
Fill your jar halfway with mint leaves, then cover completely with vodka. Make sure every leaf is submerged to prevent spoilage. - Seal and label.
Close the jar tightly and label it with the date. Place it in a cool, dark cabinet for at least 4 to 6 weeks. - Shake occasionally.
Every few days, give the jar a gentle shake to help the flavors mingle. - Strain and store.
When the extract smells rich and strong, strain out the leaves through cheesecloth or a fine mesh strainer. Transfer the liquid into small amber bottles for storage.
Tips and Variations
- Try different mints: Spearmint gives a softer, sweeter flavor; peppermint is bolder and sharper.
- Experiment with alcohols: Vodka is neutral, but rum or brandy add a deeper, more complex tone.
- Make it a gift: Bottle your extract in 2-oz amber bottles or jars, tie with twine, and add a hand-written tag. Homemade extracts make heartfelt, inexpensive gifts that everyone appreciates.
