Oil phase (phase A)

• 20 g of sunflower oil
• 9 g of mango butter
• 5 g of Eco emulsifier

Water phase (phase B)

• 61.1 g of witch hazel hydrosol or peppermint* (These 2 hydrosols tone blood circulation and reduce swelling.)
• 2.4 g of vegetable glycerin

* You can also opt for an equal-parts blend of these 2 hydrosols.

Cooling phase (phase C)

• 1 g of Eco preservative
• 0.8 g of palmarosa essential oil (Cymbopogon martinii)* (Antifungal essential oil!)
• 0.7 g of spike lavender essential oil (Lavandula spicata)* (Antifungal essential oil!)

* During pregnancy and breastfeeding, we recommend replacing these essential oils with tea tree (Melaleuca alternifolia), rockrose (Cistus ladaniferus) or lemon (Citrus limonum).

Equipment

• precision scale 0.01 g
• digital thermometer
• two heat-resistant containers (Example: Pyrex cups, Mason jar, beaker)
• small spatula or rubber spatula
• mini electric whisk or immersion blender
• pot or large pan for a double boiler
• 125 ml pump bottle (You can also opt for our 100 ml amber glass jar, which can hold this recipe's yield.)

Making moisturizing cream is more complex than other cosmetics. Take the time to read our associated article, linked above, to build your confidence!

1. With 70% alcohol, disinfect everything: work surface, tools and containers involved in the making. EVERYTHING.

2. Weigh the ingredients of the oil phase in a heat-resistant container.

3. Weigh the ingredients of the water phase in the other heat-resistant container. Place a lid (Mason jar disc, saucer) without screwing it on the jar containing the water phase to raise the temperature faster and keep the water from evaporating.

4. Place both containers in two double boilers (or just one if the pot is big enough), with enough water to come above the height of the ingredients. We recommend placing the containers on a folded cloth at the bottom of the pot(s) to keep them stable and avoid splashes.

5. Heat over medium heat until both phases reach 85°C (185°F).

6. Once the temperature is reached, remove the containers from the double boiler(s).

7. Pour the water phase into the oil phase. First mix the two phases with a spatula or fork (disinfected beforehand!). Then use the mini electric whisk (with the emulsifying attachment, the one that looks like a small metal wheel) to emulsify the mixture for 2 to 3 minutes, no more!

8. Let the temperature drop to 35-40°C (95-104°F), mixing regularly but gently, so as not to get air into the cream. This is when the cream will start to thicken.

9. Add the ingredients of the cooling phase one by one, mixing each time.

10. Transfer the cream to its jar and let it settle for about fifteen minutes before closing.

Store your cream at room temperature, in an airtight container, away from light.

Apply generously to the soles and tops of the feet, massaging in to absorb.