• Your first step is to infuse the herbs into the oil. Put 1 to 2 inches of water in the bottom of a double boiler. Place the oil into the top. Add the green tea, rose petals, and alkanet root (if using), and stir well. Turn on the heat and heat the oil until it is fairly warm to the touch, about 100˚F. Remove from the heat. Heat the oil 3 to 5 times per day for 1 to 2 days. You can also put this in a modified slow cooker or yogurt incubator as long as the temperature of the oil doesn’t exceed 110˚F.
• Once the herbs and oil have infused, strain off the herbs, reserving the oil. When straining the oil I recommend using cheesecloth so you can squeeze all the oil out of the herbs. After you strain the herbs you should have 3/4 cup jojoba oil. If you fall short of that, add enough pure jojoba oil to reach that amount.
• In a double boiler, heat the beeswax, coconut oil, and shea butter until melted. Add the oil and stir until everything is liquid and combined. (I like to use a small wooden stick for stirring to avoid a messy cleanup.)
• Pour the warm oil mixture into a food processor or blender. Let cool just until solid.
• Mix together the rose hydrosol, aloe vera, rosemary antioxidant, and essential oils, if using. The next step is to emulsify these waters with the oils. For best results, the two mixtures should be roughly the same temperature.
• Turn on the food processor or blender with the oils in it, and slowly drizzle in the water mixture. Continue to blend until the ingredients have combined to form a thick cream. Do not overblend. If necessary, use a spatula to scrape down the sides and around the blade as you blend.
• Spoon the cream into containers. Store in a cool, dark place or the fridge.

To use: Massage a tiny amount of cream into your face and neck just after washing your face with warm water. It may feel oily for a few minutes but will soon soak in, leaving your skin feeling silky and smooth. Use within 3 months.