Vanilla-Infused Oil

Is there any scent more universally loved than vanilla? Vanilla-Infused Oil can be used as the base oil for several recipes —including the Vanilla, Bourbon, and Honey Scrub —and you can also use this infusion as-is for a lovely bath, body, or massage oil.

YIELDS: 8 ounces

8 ounces jojoba oil or carrier oil of choice
2–3 vanilla beans
4 vitamin E capsules

  What you will need: double boiler, measuring cups, paring knife, rubber spatula, strainer (cheesecloth or tea strainer), 8-ounce bottle, funnel

1.To Make: Start a double boiler on medium heat. Once boiling, reduce heat to a low simmer. Put the jojoba oil in the top of the double boiler. With a sharp knife, slice the vanilla beans lengthwise and scrape out the seeds with the edge of the knife. Put the seeds into the pan of oil. Chop the vanilla pods into small pieces and put into the oil. Cover and let simmer for at least an hour. You can simmer this concoction for as long as you like. The longer, the better, actually, but remember to check back every 20 minutes or so to make sure there is enough water in the double boiler. Remove from heat, take the top pot off the double boiler, and let cool. Pour oil, without straining, into an 8-ounce bottle. Pierce the vitamin E capsules and squeeze the liquid out into the bottle, discarding the gel caps. Place cap on tightly and shake well to blend.

2.To Store: Will keep 2 years or longer if stored in the bottle in a cool dark place out of direct sunlight.

3.To Use: Use as a moisturizer, massage oil, or add a couple of teaspoons to your bathwater for a vanilla-infused moisture bath.


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