This Vanilla Essential Oil recipe can be made using the cold-press or simmer method. Either way, you will have an essential oil known for its stress-reducing and calming properties.

Ingredients

16 ounces of organic coconut, safflower, or jojoba liquid oil

3 to 5 large organic vanilla beans

Sharp knife

16 oz. Canning jar with a tight lid.

Double boiler

Wooden spoon

Cheesecloth

Jug or bowl

Funnel

4-ounce brown or cobalt blue glass storage bottle with tight-fitting lids

Jar labels

Instructions

The Cold Infusion Method

Add three to five organic vanilla pods sliced thin to the 16-ounce canning jar.

Pour 16 ounces of organic coconut, safflower, or jojoba oil into the jar. Tighten the lid onto the jar. Set the jar with the oil and vanilla pods on a shelf in the sun. Write the date you combined the ingredients on the lid of the jar. Wait two months for the cold infusion to work. Pour the liquid ingredients into a bowl or jug covered with cheesecloth dipped inside the container and fitted securely with string or a rubber band around the rim.

Discard the vanilla pods after squeezing them between the layers of the cheesecloth. Add a funnel to the small glass storage bottle and fill it with the essential oil. Tighten the lid and label the jar with the ingredients and the date before storing it in a cool, dark place.

The Hot Infusion Method

Set the double boiler on the stove and add water to the bottom half of the boiler. Set the heat to high until the water boils. Turn down the heat once it boils, and add the second pan atop the simmering water. Cut up the vanilla pods into 1/4-inch to 1/2-inch-sized pieces as you heat the water. Add 16 ounces of your chosen organic oil to the top of the double boiler and sprinkle the vanilla pods into the oil. Mix them into the oil with a wooden spoon. Heat the concoction for three hours as the water gently simmers. Strain the mixture through a cheesecloth fitted securely to the rim of a bowl with a rubber band or string. Once the oil has passed through and the ingredients have cooled so you can touch them, squeeze the ingredients left in the cheesecloth to extract the remaining oils into the bowl. Pour into a clean, airtight 4-ounce or larger brown or dark-colored bottle with an airtight lid. Label the bottle with the ingredients and date, and store it in a dark, cool place, such as in a pantry or cupboard, for up to one year.

Tip: Don’t overheat the vanilla if you use the hot method; you want a gentle three-hour simmer to infuse the oil with the vanilla thoroughly.

 

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