Calendula Infused Body Cream

Fill 2-3 teabags with calendula Petals.

Prepare the calendula infused water. To a pot, add about 25 oz of water to allow for evaporation. Please the teabags in the water. Heat the water and allow to steep for about 20 minutes. Remove the teabags. Your infusion is complete.

Weigh out 20 oz of the calendula infusion and add 1.6 oz of vegetable glycerin. Mix.

In a separate pot, weigh out and melt 1.25 oz Shea Butter, 3 oz Avocado Oil, 1.25 oz Grapeseed Oil, 0.25 oz MCT Oil, 0.25 oz Vitamin E Oil, 2.5 oz Soft and Silky Emulsifying Wax, and 0.30 oz Stearic Acid using a double boiler.

Add the infused water mixture to the melted oils and butters around 140F. Stick blend to emulsify.

Add the 0.40 oz Preservative – Phenoxyethanol + CG, 0.50 oz Vanilla Stabilizer, and 0.50 oz Golden Orchard Fragrance Oil between 120F-140F. Blend using your stick blender.

Allow to cool before adding to jars.