Vanilla Infused Jojoba Oil Recipe


Use this rich and aromatic oil all by itself or as an ingredient in lip balm, creams, salves, and whipped butters.


2 Cups Organic Jojoba Oil (find it here)
3 Organic Vanilla Beans (find it here)

(makes just under 2 cups)

STEP 1: cut the hard ends off the vanilla beans and slice them down the middle lengthwise. Scrape the beans from the inside with a small spoon. Cut up the remaining outer pod. Every part of the bean is used.




STEP 2: Add the beans and the jojoba oil to a small crock pot and turn to “keep warm” setting for 3 hour. Do not overheat the oil. Turn on each day for a few hours. You can do this daily up to a week but I find the oil is strongly aromatic after 3 days, 3 hours each day. 










STEP 3: STRAIN. Using a fine mesh strainer or cheesecloth, filter the infused oil into a CLEAN glass jar. It’s fine if some speckles make it through the filter. They will look gourmet in your creams or body butters.

NOTES: you can use the same technique with other carriers (safflower, sesame, or coconut) but consider the stability and shelf life of those oils. You would not want to use grapeseed, for example, which is unstable and has a very short shelf life. Know your carriers. 1 tsp of Vitamin E oil can be added after the oil is filtered to help prevent oxidation of the oil.



Now try it in this recipe:


CocoaNilla Whipped Body Butter