A yummy chocolate and mint extract for baking or other uses.
- If you are using fresh chocolate mint or peppermint leaves, wash them in cold water to remove dust and bugs. Remove the leaves from the stems. Put them in a salad spinner to remove excess water.
- Place the leaves in a wide mouth quart jar.
- Pack the leaves in well if you are using fresh leaves. I estimated 3 packed cups of leaves but if you have more leaves, and they will fit in the jar, put in as many leaves as you can.
- If you are using dried peppermint leaves, use only 2 cups of leaves. Dried leaves will expand in the jar as they absorb the alcohol. You may need to top up the alcohol if the leaves absorb it and end up above the alcohol level.
- Add ½ cup of cacao nibs.
- Pour vodka over the leaves and cacao nibs. Insert a knife to displace any air bubbles. Add more vodka to fill the jar.
- Cap the jar tightly.
- Place in a cool, dark cupboard.
- Shake the jar contents any time you think of it.
- Allow to macerate for 4 to 8 weeks. The longer you can wait the stronger the flavour will be.
- Strain the mixture through a fine sieve.
- Add 3 tbsp. of organic sugar and 2 tbsp. of vanilla extract. Stir well to dissolve the sugar.
- Pour into dark glass bottles and cap. Label.
- Store in a cool, dark place away from heat and light.
- This will last indefinitely if stored where it is protected from heat and light.
- Makes 5 — 100 ml bottles of extract.