If you’ve been perusing the Mountain Rose Herbs blog for awhile, you’ll know that you can expect a new lip balm recipe from me this time of year. It’s my annual tradition as we approach the holidays to create a fun new lip balm recipe to add to my DIY gift list, and I of course share it with my Mountain Rose Herbs “fam.” It’s one of my favorite traditions and my friends and family are always excited to see what blend I come up with to celebrate the year. This holiday season, my household is all about hot cocoa, so I was inspired to craft a hot chocolate recipe with “marshmallows.” 

This recipe is easy to make in bulk, so these fun and hydrating tins of goodness make great stocking stuffers or small gifts for the acquaintances I want to share a little something with. I also like to keep some extras on hand so I’m ready when inspiration strikes. I often find myself in a situation where someone does a nice deed and I wish to thank them in some way. Lip balm makes the perfect impromptu gift.

Let’s get to it!

Hot Cocoa Lip Balm Recipe With “Marshmallows”

Makes about (3) 1-ounce tins. 

Ingredients

• 3 Tbsp. organic sunflower oil
• 1 Tbsp. organic Fair Trade cocoa butter (or about 6 wafers)
• 1 Tbsp + 1 tsp. beeswax pastilles or coarsely chopped beeswax
• 1/2 tsp. organic refined shea butter
• 2 tsp. organic roasted cacao powder
• 6 drops organic benzoin essential oil
• 3 drops of Non-GMO vitamin E oil (optional, but recommended)

Directions

1. Combine oil, cocoa butter, beeswax, and shea butter in a double boiler over simmering water on medium-high heat.
2. Leave on heat until all ingredients are melted together.
3. Remove from heat, allow to cool for about 3 minutes, and add benzoin and vitamin E oil.
4. Pour into mini cube tray to make 6-8 cubes. (These are your “marshmallow toppings.”)
5. Put the mold in the freezer to cool faster.
6. Mix cacao powder into remaining mixture.
7. Pour into tins, stirring the mixture in the double boiler between each pour so that cocoa powder doesn’t all fall to the bottom.
8. Allow this chocolate portion to partially cool before you drop in your “marshmallows”. You don’t want the topping to melt when added so you’ll want the chocolate bottom to be partially set, but not so set that the marshmallows won’t be attached.
9. When cool, add a sprinkle of cacao powder for esthetics (optional).
10. Let cool fully before putting lids onto the containers.
11. Label and enjoy!

Pro Tips

• The 1-ounce tins are ideal and look aesthetically pleasing with the "marshmallow” size ratio.
• This recipe accounts for about 2 "marshmallows" per tin and a few extra for incidentals, but you can add an extra if you wish.
• Benzoin essential oil is a resinous oil which means it may stick to your double boiler. To clean this easily, wipe as much as you can with a rag or paper towel. Then add some high-proof alcohol and allow to soak for 5 or more minutes. It will wipe right out!

Looking for more lip balm recipes?

Cookies and Cream Lip Balm

You may also enjoy:

• Coffee Cardamom Lip Balm
  
• Gingerbread Cookie Lip Balm
  
• Basic Unscented Lip Balm Recipe