Pressure Cooker Peppermint Extract gives a clean, refreshing minty burst for food both sweet and savory! You’re house is gonna smell like a dentist office wonderland . . . in a good way 😉
Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release.
Peppermint Extract! For how badly I hated everything mint as a child, it is easily one of my top 5 flavors as an adult, especially when paired with chocolate. I can sense all of you nodding your heads in agreement right now.
Is there anything more calming than the fragrance of peppermint? I wish I could pump the smell through my central AC. I’d be the happiest, most chilled out mama my kids have ever seen!
This extract took me a few tries. Before settling on this dried peppermint from Penzeys (which if you’ve never shopped at Penzeys, you must immediately!) I tried fresh mint and regular dried mint leaves from the spice isle. The fresh mint smelled good, but didn’t taste very strong and the dried mint leaves had a soapy, strange taste that I didn’t like. But dried peppermint leaves? That smell and taste is right on and I wish I could wash my hair with it!
Perfect for whipped cream, homemade mint chocolate chip ice cream, chocolate mint Crio Bru, (yes I talk about Crio Bru too much, I know!) and of course chocolate mint brownies (as pictured). I also see a showstopper cheesecake in this peppermint extracts future! Perhaps a spin on this Triple Chocolate Cheesecake? I’ve even put a dash in my Tzatziki sauce before and it was a very, very good idea!
Now go whip up some Pressure Cooker Peppermint Extract and please let me know if you figure out how to pump that smell through your house 24/7.
And just look what my sister Cami made up for us! Free printable extract labels for all the extracts posted about here.
PS: I had someone request that I mention more often my favorite pressure cookers so here they are Instant Pot Duo and Fagor Lux Multicooker. I’ll try and include that in posts more since there are more beginners showing up lately. Thanks for the tip!
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Pressure Cooker Peppermint Extract
Fresh, minty, refreshing Pressure Cooker Peppermint Extract made easy and quick in the pressure cooker.
- Prep Time: 5 minutes
- Cook Time: 30 minutes High Pressure
- Total Time: 45 minutes
- Yield: Just over 1 cup
- ¼ cup dried peppermint leaves
- About 1 cup Vodka (I like red label Smirnoff Vodka 80 proof)
- Place the peppermint leaves in a pint size Mason jar and add vodka, leaving 1 ½-2 inches of headspace. Top with a canning lid and ring and barely tighten.
- Add 1 cup of water to the pressure cooker pot and place trivet inside. Put the Mason jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
- When cooking is complete, use a natural release.
- Carefully remove the Mason jar, swirl it lightly, and place on a cooling rack overnight.
- Once cooled, top with a pourable lid and use in all your favorite recipes that call for peppermint or mint extract.
- Caution: Never make Extract in a stovetop pressure cooker or near an open flame. My recipes are written for electric pressure cookers only. Always use a Natural Release, never a quick release.
- Alcohol smell may be strong at first but will diminish over a week or two. If still overpowering at that point, return to the pressure cooker for another 30 minutes.
- The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.
All images and text © Marci Buttars / TIDBITS