Home Made Vanilla Mint Extract

Kathie Carr


I like growing herbs and love making my own extracts, oils, and vinegars. This vanilla mint flavoring is one of my favorites.

I got this recipe from a library book mbut did not copy the source inforation. it seems like a common recipe similar to some online.

★★★★★ 1 vote
1 pint
10 Min


vanilla beans
1/2 c
chopped fresh mint leaves
2 c
dark rum, use a good brand


Wash leaves and be sure they are completely dry before beginning.

Vanilla beans are available at many grocery stores and also over the internet. I buy mine from Penzey Spices. They have a great free catalog you can request online and they sell many excellent spices. (No I don't get a commission, but I think I should. I tell everyone about them. hehe)
Pack a 1 pint sterilized (in boiling water) glass canning jar with vanilla beans and chopped fresh mint. Cover with dark rum. Close tightly with a lid and leave in a dark cabinet for at least six weeks before using. There is no need to strain the vanilla or mint from the rum, unless you prefer, just spoon off the liquid as you need it. If you leave the mint and vanilla in the liquid the extract will become stronger with time.
3You can add more rum to the extract as you use it. I date mine so I know how long I have been using it and I make a new batch after one year. I am told it keeps forever, but one year is good enough for me.

About this Recipe

Course/Dish: Other Sauces