Delicious, DIY Lip Balms Anyone Can Make

If you’re like most people, you’ve probably never even considered making your own lip balm. But it’s actually super easy to do and can save you money. Plus, if you make it yourself, you can customize the balm to smell and taste exactly the way you want! To get you started, here are three simple lip balms that anyone can make at home.

Traditional Lip Balm
Adapted from What’s Up Moms
4 tablespoons grated beeswax
4 tablespoons coconut oil
6 drops of essential oil in your favorite smell (peppermint tends to work well)
Empty plastic pots from old lip balms (about six)
Put the beeswax and coconut oil into a microwave-safe container and microwave for about a minute, or until the blend is fully mixed but not boiling. Add the essential oil and microwave for another five to 10 seconds. Stir the mixture to blend. Carefully pour the hot mixture into the sterilized old lip balm containers and refrigerate overnight to harden.

Mint Chocolate Chip Lip Therapy
Adapted from Food + Words
1 teaspoon coconut oil
1 teaspoon almond oil
1 teaspoon cocoa butter
3 drops Vitamin E oil
2 drops peppermint extract
3 semisweet chocolate chips
Empty plastic pot from an old lip balm
Place all ingredients into a microwave-safe container and microwave until blended, but not boiling (watch carefully). Stir to combine. Carefully pour the hot mixture into a sterilized plastic container of your choice and let sit at room temperature for an hour to harden. In the summer, this is best stored in the refrigerator since it melts in warm temperatures.

Fruity Lip Gel
Adapted from Love U Madly
Vaseline
Single-serving packet of Crystal Light
Empty plastic pot from an old lip balm
Gradually start adding the Crystal Light to a small serving of the Vaseline. Mix continuously and keep adding and stirring until you have desired color and consistency (the granules will fully dissolve in about an hour). Transfer to a small container for on-the-go balm.

Want to try some other do-it-yourself projects? Check out these blogs:

Photo credit: Nina Nelson

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