This luxuriously creamy green tea-infused coconut moisturizer is everything we could’ve dreamed of and more. With hydrating coconut oil and our antioxidant-packed Japanese Sencha green tea, this ultra-rich formula has been keeping our skin silky smooth and moisturized 24/7. We even added a few drops of soothing eucalyptus oil for an extra cooling effect – perfect after a day in the sun. If it doesn’t leave your skin feeling like a million bucks, we don’t know what will.
The perfect Mother’s Day gift
Want to gift it to mom for Mother’s Day? Seal your freshly whipped moisturizer in a clear mason jar and wrap a pretty ribbon around the lid for a pop of colour. Don’t forget to tack on one of our cute tea-filled gift tags! Because it just wouldn’t be the ultimate gift without a delicious cup of tea to sip on.
Want to see more tea-infused beauty recipes? Share your suggestions in the comments. And while you’re at it, tell us how your tea-infused moisturizer turned out! Don’t forget to snap a pic and share it with us on Instagram and Twitter using the hashtag #DTrecipes.
Green Tea-Infused Coconut Moisturizer
Print recipeIngredients
- 2 Perfect Spoonfuls of Japanese Sencha tea
- 2 cups + 3 tbsp hot water
- 1 cup organic coconut oil
- 8 drops eucalyptus or another essential oil (optional)
Directions
| Step 1 | |
| Steep tea in 3 tbsp hot water for 10 seconds to soften the leaves. Strain to discard water and set tea leaves aside. | |
| Step 2 | |
| Add coconut oil in a large metal or glass mixing bowl. | |
| Step 3 | |
| In a medium saucepan, bring 2 cups water to a simmer over medium heat. | |
| Step 4 | |
| Place heatproof bowl with coconut oil over saucepan to create a double boiler (same way you would for melting chocolate). Make sure coconut oil doesn’t boil – you don’t want it to lose its beneficial properties. | |
| Step 5 | |
| Once melted, stir in the softened tea leaves and essential oil of your choice (optional). Then turn heat down to lowest setting and simmer for 30 minutes and remove from heat. | |
| Step 6 | |
| Over a medium bowl, strain tea from oil with cheesecloth or fine mesh strainer, squeezing the tea leaves to exact all the moisture. | |
| Step 7 | |
| Let the coconut oil mixture cool in the fridge until almost solid. About 30 minutes. | |
| Step 8 | |
| Remove mixture from fridge and whip with hand or stand mixer on high for 3-5 minutes, until very creamy. | |
| Step 9 | |
| Store in an airtight container at room temperature. For optimal freshness, use within 2 weeks. | |
| Step 10 | |
| Pro Tip: If your room gets too hot and the moisturizer melts, cool it off in the fridge before rewhipping. Good as new! Makes 1 cup of moisturizer. | |
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