Every Christmas my mum fills her slow cooker with cranberry juice, orange slices, a few fistfuls of whole spices, and some magic to create a wonderful warm Christmas punch. This spice infused body butter is inspired by that wonderful punch, and by how it made the house smell as it simmered away.



The base of this body butter is mostly unrefined shea butter (USA / Canada) and cocoa butter (USA / Canada). I’ve chosen deodorized unrefined shea butter (USA / Canada), but raw cocoa butter (USA / Canada) as the smell of chocolate seems to me to go hand in hand with the smell of Christmas. The two butters are softened up with a bit of sweet almond oil (USA / Canada), but if you don’t have that any relatively light carrier oil will do the trick.

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Because the butter is solid at room temperature, we’ll have to do a warm infusion with the spices. It’s wonderfully simple—just combine all the dried spices, the butters, and the oils in a small saucepan, and heat over low heat or in a water bath for about half an hour. Once the oil is fragrant, strain out the spices and let the remaining infused butter cool.

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The final butter smells slightly toasted with a hint of holiday spice.

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Spice Infused Body Butter

20g | 0.7oz refined shea butter (USA / Canada)
20g | 0.7oz cocoa butter (USA / Canada)
20g | 0.7oz sweet almond oil (USA / Canada)
10g | 0.35oz beeswax (USA / Canada)

1 whole star anise
3” cinnamon stick
4 whole cloves
4 cardamom pods, bruised

Combine the refined shea butter (USA / Canada), cocoa butter (USA / Canada), sweet almond oil (USA / Canada), beeswax (USA / Canada), and whole spices in a small saucepan or double boiler and heat over low heat for about half and hour to infuse.

Once the oil is fragrant, strain out the spices and pour the body butter into a tin. Chill in the fridge to set up.

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