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 throughout the book—

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.

HELPFUL HINTS

I leave the vanilla bits in the bottle so they can continue to impart

their magic to the oil. If you prefer, strain the mixture before pouring

into your container. The small vanilla seeds will remain in the oil, but

they’re beneficial in the body scrub recipes.

Comments

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