Peppermint Extract

Store in a cool, dark place away from heat and light. Keep the bottle tightly sealed to prevent evaporation and flavor loss.

Start with ¼ teaspoon and taste—extract is potent, so a little goes a long way.

Alcohol-based extracts work best in baked goods; oil-based versions suit beverages and no-bake recipes.

Add extract near the end of mixing to preserve its bright flavor.

Homemade extract can be made by soaking fresh peppermint leaves in vodka for 2–3 weeks.

Chocolate (brownies, truffles, hot cocoa)

Cream (whipped cream, ice cream, cheesecake)

Coffee and espresso drinks

Fruits (berries, citrus, watermelon)

Cocktails and mocktails

Using too much extract, which creates an overpowering, medicinal taste.

Heating extract excessively, which can cause the volatile oils to evaporate.

Confusing peppermint extract with spearmint extract—they taste noticeably different.