Makes about 1
cup almond oil
cup coconut oil
cup aloe vera gel
cup chamomile tea
cup dried calendula petals
- 10 to 15 drops lavender essential oil
- In the top of a double boiler, or in a small saucepan over very low heat, melt the lanolin and almond oil together. Beat in the coconut oil with a wire whisk, then add the aloe vera gel and chamomile infusion, beating until the mixture is cool and creamy.
- Stir in the calendula petals and the lavender oil.
- Store the cream in clean, airtight jars in a cool, dark pantry or refrigerator for as long as six months.
Click here for the original article, Under the Sun.