1 tablespoons almond oil
2 1/2 tablespoons cocoa butter
1 tablespoon jojoba oil
1 tablespoon beeswax (you can buy it in a small brick and use a cheese grater or lemon zester to shave off the amount you need)
40 drops of your favourite essential oil, or oil mix. I love using lemon or rosemary.
Over a double boiler (I use two saucepans, with water in the bottom one) or in a small saucepan over low heat, warm everything except the essential oil until the wax and oils are melted.
Take the pan off the heat and stir in your essential oil.
Carefully pour the mixture into a small storage container (I like to use sterilized mini jam jars).
The recipe yields a bit more than a 1/2 cup.
Let cool before putting the lid on.
Because of the different oils, especially the cocoa butter, it can take a while for the mixture to set. I set the jars out overnight to solidify before use. Depending how warm/cold it is your cream may set to a different consistency, but it will warm on contact with your skin.
When making this recipe be sure to be careful around hot oil.