This peppermint hot chocolate lip balm recipe is so easy to make, is all-natural, and tastes amazing. As a bonus, it’s a vegan lip balm recipe without beeswax, too.
Peppermint hot chocolate lip balm–can I just say, this is one of my personal favorites?
It takes just three ingredients, is 100% natural, and you can get all of the ingredients you need for this one at your local health food store. And, because you make this DIY lip balm recipe without beeswax, it’s vegan too.
Plus, who can resist the yummy hot chocolate flavor during the winter months? To me it’s like the holiday season in a tube. (Though, let’s be honest, I use this yummy lip balm year round.)
Look for 100% pure, unrefined cocoa butter, to give your peppermint hot chocolate lip balm an all-natural chocolatey taste and scent.
The most common brand you’ll find is Palmer’s (no relation, but it does give me a little thrill to see my name plastered on a cocoa butter stick. I’m easily pleased.) Palmer’s cocoa butter comes in a bright yellow stick.
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Peppermint Hot Chocolate Lip Balm Recipe
Check out the craft store for cute lip balm tins and pots. You can also be earth-friendly and recycle small pots you already have. Wash them well with soap, and give them a splash of rubbing alcohol to sanitize. Let dry thoroughly before using.
Ingredients:
- 1 tablespoon 100% cocoa butter, unrefined
- 1/4 teaspoon sweet almond oil
- 2 drops peppermint essential oil
- Optional: 1 tiny smidge lip-safe dark brown oxide (for a chocolatey-brown color)
You’ll also need:
- Lip balm tins, pots, or tubes
Step 1: With a knife or grater, carefully shave your cocoa butter into small pieces and measure out 1 tablespoonful. Pour into a small microwave-safe bowl.
Step 2: Measure out 1/4 teaspoon sweet almond oil and add to the bowl.
Note: This recipe makes a soft balm that is perfect for pots. If you like your lip balm more firm, especially if you’re making sticks, just leave out the sweet almond oil. Cocoa butter melts at 98 degrees, so using it alone will make a firm balm that melts when it touches your lips. Mmm!
Not sure what consistency you’d like? Take a bit of your unmelted cocoa butter stick and rub it over your lips. Too firm? Add the sweet almond oil.
Step 3: Warm the butter in the microwave until it’s just starting to melt (this only takes 10 to 20 seconds in most microwaves.) It doesn’t need to be completely melted before removing from the microwave. Just stir the warmed mixture until it’s fully melted.
Alternatively, you can place your bowl in a pan of hot (but not boiling) water and melt your butter that way too.
Optional: If you’re coloring your balm, stir the oxide in now. The brown oxide will color your balm a nice chocolatey brown. I generally leave my balm uncolored, though, and this one is naturally a creamy beige color.
Step 4: Stir in two drops of peppermint essential oil (it doesn’t sound like much, but peppermint packs a punch!)
Immediately pour into your sticks or pots. If the mixture starts to firm before you can finish your pour, rewarm slightly and continue.
If you’re using tubes, you’ll find this recipe makes 4 tubes, with just a bit left over. Save that leftover bit! We’ll need it later. Just set the bowl aside.
Step 5: Leave the balm undisturbed to firm up. This can take up to several hours, depending on the warmth of the room.
I don’t put my balm in the freezer, because I find this messes with the finished consistency. You’ll get better results if you let it firm naturally at room temperature.
Step 6: If you’re using tubes, you’ll notice the balm has caved a bit in the center. This is normal. Remember that leftover bit of balm? Rewarm that now and top off the tubes. Now you’ll get a nice, even top.
This is just cosmetic though, so for tubes I’m using myself I typically skip this step and use them as-is. The top evens out after a few uses anyway.
If you’re using pots, you don’t have to worry. You won’t get any caving.
Step 7: Allow to cool again completely. Place the lids on your lip balm and they’re ready to use or give as gifts!
Yield: Approximately 4 tubes or 2 tins
Shelf life: About 10 to 12 months
Hi Angela, can I use a different oil from almond oil, I’ve nut allergy and react to even tiniest bit of nut oil.