Moisturizing Fall Lip Tint Recipe
.3 oz. dark cocoa butter
.3 oz. beeswax
.15 oz. (76° melt point) coconut oil
.1 oz. lanolin
.25 oz. sweet almond oil
1 Tablespoon copper penny mica
2 mL lavender essential oil
12 drops ginger or fresh ginger essential oil
10 drops cocoa absolute
You will need a digital scale to weigh out the ingredients for this recipe.
Begin by weighing out the dark cocoa butter and beeswax into a small glass Pyrex measuring cup. Heat in the microwave at 50% power or less until melted. (Alternately you can also use a double boiler.)
Weigh out the coconut oil and lanolin and stir into the melted beeswax and cocoa butter. If necessary, gently reheat the ingredients again to ensure they are fully melted. Stir well to ensure even distribution. (If you prefer not to use lanolin you can substitute more coconut oil for the lanolin or use shea butter! For a vegan lip tint you can also substitute the beeswax with .15 oz. of carnauba wax. You do need to use less carnauba wax as it is a harder wax than beeswax.)
Now weigh out the sweet almond oil and stir into the melted lip tint ingredients, again reheating if necessary.
Next, using a graduated transfer pipette, measure out the lavender essential oil and add into the lip tint. Then use fresh pipettes or droppers to add the ginger essential oil and the cocoa absolute. Mix well.
Using a tablespoon measuring spoon, measure out the copper penny mica and stir into your lip tint. Mix well.
Now slowly pour the melted lip tint into your containers, stirring the mixture after each pour.
For this fall lip tint recipe Bambi and I evenly filled six small metal slide top tins. I received my metal tins from SKS Bottle & Packaging which you can find here.
Once the lip tints have set up completely, slide on the lids for each tin then label as desired for personal use or gifting.
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