Vanilla Cacao Infused Oil

Vanilla & Cacao

There is something about vanilla and cacao together that feels comforting before you even begin. Their warm, rich aromas fill the room as they slowly infuse into the oils, creating a beautiful preparation that feels just as lovely to make as it is to use.

This is a slow infusion, and it takes a little patience. But that’s part of the beauty of working with plants and natural ingredients. You give them time, warmth, and space to release what they have to offer.

Infusing the oil

Ingredients

• 1 cup shea butter

• 1 cup coconut oil

• 1 vanilla bean

• 3 tablespoons cacao

Slow Infusion

Equipment

• Mason jar with lid

• Saucepan or pot

• Canning ring

• Cheesecloth

• Heat-safe bowl or measuring cup

Preparing the Vanilla

Begin by cutting the vanilla bean lengthwise. Use the back of your knife to scrape out the seeds and set them aside. Then cut the vanilla pod in half.

The seeds can be saved for another recipe, while the vanilla pod will go into the infusion.

Place the vanilla bean pieces and cacao into a clean Mason jar.

Next, add the shea butter and coconut oil to the jar, covering the vanilla and cacao.

Secure the lid on the jar.

Creating a Gentle Water Bath

Fill a pot about one-quarter full with water and place a canning ring on the bottom of the pot. The ring creates a little platform for the Mason jar so it isn’t sitting directly on the bottom of the pot.

Place the Mason jar on top of the canning ring.

The water should come up around the jar to approximately the level of the oils inside. If it doesn’t, carefully add more water.

You don’t want the jar floating or tipping, so make sure it is sitting securely on the ring before you begin.

The Slow Infusion

Turn the heat to the lowest setting and allow the mixture to gently infuse for at least eight hours.

This is where the patience comes in.

You aren’t trying to cook the ingredients. You are creating a gentle, warm environment that allows the vanilla and cacao to slowly infuse into the shea butter and coconut oil.

Keep an eye on the water level throughout the process and add more water as needed. Never allow the pot to boil dry, and make sure the jar remains stable throughout the infusion.

If you prefer, you can also use an older-style slow cooker on its lowest setting to create a gentle, long infusion.

Straining the Infusion

Once the infusion is finished, allow it to cool enough to handle safely.

Place a piece of cheesecloth over a clean container and carefully pour the infused oil through it. Gather the cheesecloth around the remaining cacao and vanilla and gently squeeze to release as much of the infused oil as possible.

Take your time with this step. The mixture may still be warm and the shea butter will begin to thicken as it cools.

Once strained, transfer your finished preparation to a clean, dry container and allow it to cool completely.

Because shea butter and coconut oil can solidify at room temperature, the final consistency may be softer or firmer depending on the temperature of your home.

Storing Your Infused Oil

Keep your finished preparation in a clean, airtight container away from heat, light, and moisture.

For homemade oil infusions, I prefer to make smaller batches and use them while they are fresh. As a general guideline, you may expect an oil-based preparation like this to keep for several months when properly prepared and stored. Refrigeration can extend its usable life, although it will make the preparation much firmer.

Always check your preparation before use. If the smell, appearance, or texture changes noticeably, discard it.

There is something special about making preparations like this slowly. You start with a handful of simple ingredients—vanilla, cacao, coconut oil, and shea butter—and give them time to become something entirely different.

Sometimes the process really is just as important as the finished jar.

Finished product