Cocoa Butter Lip Balm Recipe
An easy-to-make natural lip balm recipe using three main oils and waxes, including cocoa butter. Cocoa butter lip balm has a firm texture, light chocolatey flavor, and loads of lip nourishment. This recipe makes approx 10 lip balm tubes (5 ml/0.17 fl.oz) or 5 pots (10 ml/0.34 fl.oz). No preservative is necessary.
Servings 10 lip balms
Cost $20
Equipment
Ingredients
- 2.25 tsp beeswax 10.5 g /0.37 oz / or candelilla wax
- 5 tsp cocoa butter 22 g /0.77 oz
- 7.5 tsp sweet almond oil 33.5 g / 1.18 oz / or another liquid oil such as apricot kernel, grapeseed, cold-pressed sunflower, or jojoba oil
- 10 drops vanilla flavor oil * optional
- 10 drops vitamin e oil optional
Instructions
- Measure the beeswax, cocoa butter, and sweet almond oil into a small pan.
- Melt the oils completely using the double-boiler method: float the pan with oils inside a pan filled with boiling water. This ensures that the oils melt evenly but don’t get too hot.
- When the oils and wax are fully melted, add the optional flavor oil and vitamin E and stir well.
- Pour the oil into the clean lip balm containers and allow to cool*
- You can put the lip balm lids on once the balms have cooled and are at room temperature. Don't put them on before they are completely cool because the warmth can cause moisture to form inside the lids.
- You can use the cocoa butter lip balms immediately. Their best-by date is the closest best-by date of the specific ingredients you used.
Notes
* You could also infuse healing herbs into this liquid oil ingredient. I've used chamomile-infused sweet almond oil because chamomile has natural anti-inflammatory and antibacterial properties, making it great for damaged skin (think sunburn, chapped lips, or recovering from cold sores). Here's how to make homemade infused oil.
*Do not use vanilla extract used for cooking. It’s water-based and will separate in your recipe—oil and water don’t mix.
*Cocoa butter can go a little grainy if not cooled quickly. To avoid this, you can put the lip balms in the freezer, without the lids on, for around thirty minutes after pouring them. Take them out after this time to let them come up to room temperature. Cooling in the freezer is optional.