Harvest mint in the morning after the dew has cleared. Remove any spoiled leaves and debris, rinse with cold water if needed and pat dry. Keep in mind that any excess water will dilute the extract and may lead to spoilage. Get your leaves nice and dry before chopping them for extract. We’ve have a LOT of rain here recently, so I didn’t bother with a rinse.

I snip off the tender tops, and then strip the rest of the mint leaves from the stem by running my hand from top to bottom. Chop the mint leaves  coarsely to create more surface area. A little rough handling/smashing as you pack them in the jar also helps release the oils.

Place chopped mint leaves in a small jar, enough so that the jar is filled but there is still some room for the leaves to wiggle and the booze to fit in. (I used a recycled jam jar, but a cup or half cup canning jar would work well, too.)

Add 1 tablespoon of cacao nibs per cup jar for chocolate mint extract, if you are using peppermint leaves, or if you’d like to add a little more chocolate flavor to your chocolate mint.

Fill jar with vodka to cover the mint leaves. Place lid on jar. Store out of direct sunlight, stirring or shaking daily, for 6-8 weeks. Longer is better if you have the time.

Strain out the mint leaves and cacao nibs with a fine mesh strainer, cheesecloth or flour sack towel. Store in a dark bottle out of direct sunlight.