Spearmint & Peppermint Recipes
Winter Wellness Vapor Rub
No one likes dealing with seasonal illness and congestion, especially kids just starting to enjoy some time off school. Having a soothing Winter Wellness Vapor Rub on hand when it hits makes for a quick recovery so we can get back to all of the holiday and winter fun. Sweet almond oil, beeswax, and shea butter make a smooth, balm-likeconsistency that is easy to apply and allows the essential oils to be easily absorbed into the skin. Peppermint, spearmint, eucalyptus, and lavender essential oils combine to create a soothing yet invigorating aroma that may help to break up congestion, clear the sinuses, and ease pain and inflammation. Ingredients 3 oz of Sweet Almond Oil 1/2 oz of Beeswax Pearls 1/2 oz of Unrefined Shea Butter 20 drops of Distiller’s Edition Single Batch Peppermint Oil 20 drops of Distiller’s Edition Single Batch Spearmint Oil 20 drops of Eucalyptus Essential Oil 20 drops of Lavender Essential Oil Instructions Add beeswax and shea butter to a heat-safe bowl and place on top of a pot with a few inches of water in it. Bring the water to a boil and stir until fully melted. Remove from heat and stir in sweet almond oil and essential oil blend. Pour immediately into your container of choice, metal tins or small shallow jars work best. Allow to cool and harden for several hours before using. To use, gently massage a small amount of product into the chest to ease congestion.
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Scalp Nourishing Dry Shampoo
A bad hair day can ruin even the best mood and sometimes we may not have the time to refresh our hairstyle completely. A Scalp Nourishing Dry Shampoo can help rescue us from flat and oily hair while supporting healthy hair and scalp. Arrowroot powder and baking soda work together to absorb excess oil and encourage body and volume in the hair. Peppermint and tea tree essential oils help to balance oil production on the scalp, soothe irritation, and leave the hair feeling fresh and clean. Ingredients ¾ cup of Arrowroot Powder ¼ cup of Baking Soda 2 tbsp of Unsweetened Cocoa Powder (optional, for dark hair) 5 drops of Distiller’s Edition Single Batch Peppermint Oil 5 drops of Tea Tree Essential Oil Instructions Add the arrowroot powder, baking soda, and optional cocoa powder to a jar and stir to combine. Add the essential oils and whisk together thoroughly. To use, swirl a fluffy makeup brush in the dry shampoo and lightly tap into the root area. Brush through and style hair as usual.
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Cleanse & Strengthen Shampoo Bar
Shampoo bars are a great way to reduce the waste we create within our personal care routines and are convenient and easy to travel with. A standard blend of coconut oil, palm oil, and castor oil creates a hard and long-lasting shampoo bar with a good lather. Rosemary, spearmint, and chamomile essential oils come together to help cleanse the scalp, balance oil production, and encourage strong, healthy hair. Ingredients 9 oz of Coconut Oil 9 oz of Palm Oil 8 oz of Castor Oil 10 oz of Distilled Water 5 oz of Sodium Hydroxide Lye 1 oz of Rosemary Essential Oil 10 ml of Distiller’s Edition Single Batch Spearmint Oil 10 ml of Chamomile Essential Oil Instructions Make sure to wear safety glasses or goggles, gloves, and long-sleeve clothing. Working with lye and high temperatures requires caution and safe practices. Always make soap in a well-ventilated area. Measure and combine the essential oils and set them aside. Weigh each oil and combine them into a large bowl. Place the bowl on top of a large pot that is about 1/3 full of water and bring the water to a boil. Heat the oils until fully melted and incorporated, stirring occasionally. While the oils are melting, weigh out the lye and water in two separate bowls. Slowly add the lye to the water while gently stirring until the lye is fully dissolved and the liquid is clear. Let the oils and lye mixture both cool to 130 degrees or below, ensuring that they are within 10 degrees of each other. Place the immersion blender into the oils, tapping it on the bottom of the bowl to release any air bubbles. This is a safety precaution that prevents the bubbles from coming to the surface when you begin mixing in the lye. Slowly and gently pour the lye water into the oil mixture. You can pour down the side of the bowl or down the shaft of the immersion blender to reduce the chance of splashing. Pulse the blender a few times, watching as the oils and lye start to combine. Switch between short pulse and stirring with the blender until the mixture comes together to a very light trace. This will allow time to add fragrance without the soap becoming too thick to work with. Working quickly, stir (do not blend) in the essential oil blend. Once the soap reaches about a medium trace, pour it into the mold or molds, scraping the bowl to ensure no soap is left behind. Tap the molds on the table or counter to release any trapped air bubbles. Allow the soap to sit in the molds for 48-72 hours at room temperature. Unmold the soap, cut it into bars if using a loaf mold, and allow to cure for 4-6 weeks. Use and enjoy your handmade shampoo bar!
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Diffuser Blends with Distiller’s Edition Single Batch Peppermint Oil & Spearmint Oil
Banish Frustration 4 drops of Distiller’s Edition Single Batch Spearmint Oil 2 drops of Fir Needle Essential Oil 2 drops of Distiller’s Edition Single Batch Peppermint Oil 2 drops of Rosemary Essential Oil Bless & Destress 3 drops of Distiller’s Edition Single Batch Spearmint Oil 2 drops of Eucalyptus Essential Oil 2 drops of Chamomile Essential Oil 2 drops of Bergamot Essential Oil Alert and Energized 4 drops of Distiller’s Edition Single Batch Peppermint Oil 3 drops of Grapefruit Essential Oil 2 drops of Cinnamon Cassia Essential Oil Morning Mist 2 drops of Distiller’s Edition Single Batch Peppermint Oil 2 drops of Distiller’s Edition Single Batch Spearmint Oil 2 drops of Lavender Essential Oil 2 drops of Sweet Orange Essential Oil Green Goddess 3 drops of Distiller’s Edition Single Batch Spearmint Oil 3 drops of Lemon Essential Oil 3 drops of Fir Needle Essential Oil Study Helper 2 drops of Distiller’s Edition Single Batch Peppermint Oil 2 drops of Cinnamon Cassia Essential Oil 2 drops of Frankincense Essential Oil 2 drops of Rosemary Essential Oil Clear Mind 3 drops of Distiller’s Edition Single Batch Peppermint Oil 3 drops of Distiller’s Edition Single Batch Spearmint Oil 3 drops of Geranium Essential Oil 1 drop of Patchouli Essential Oil Bugs Away 3 drops of Distiller’s Edition Single Batch Spearmint Oil 3 drops of Lavender Essential Oil 2 drops of Basil Essential Oil 2 drops of Rosemary Essential Oil Oh Happy Day 4 drops of Distiller’s Edition Single Batch Peppermint Oil 3 drops of Grapefruit Essential Oil 3 drops of Lemongrass Essential Oil Breath of Fresh Air 3 drops of Distiller’s Edition Single Batch Peppermint Oil 2 drops of Eucalyptus Essential Oil 2 drops of Distiller’s Edition Single Batch Spearmint Oil 2 drops of Lavender Essential Oil Diffuser Instructions Add water to the diffuser up to the fill line. Add drops of the essential oil blend. This diffuser blend recipe is formulated for a 200ml ultrasonic diffuser. Adjust the amount according to the size and directions of the diffuser.
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Double Mint Hard Candies
Tasty mint candies are great to have on hand when we need to freshen our breath, settle our stomachs, or just enjoy a minty treat. With a straightforward process that unfolds in the convenience of the microwave, these Double Mint Hard Candies come together as a testament to simplicity and tradition. The addition of Distiller’s Edition Single Batch Peppermint and Spearmint Oils elevates the simple candy with a nuanced burst of minty flavor. Ingredients 1 cup of Granulated Sugar 1/2 cup of Light Corn Syrup 10 drops of Distiller’s Edition Single Batch Peppermint Oil 15 drops of Distiller’s Edition Single Batch Spearmint Oil Heat-Safe Candy Molds or Large Baking Sheet Confectioners Sugar Liquid Food Coloring (optional) Instructions Lightly spray a cookie sheet or each cavity of the candy molds with cooking spray. Thoroughly mix the granulated sugar and light corn syrup in a microwave-safe glass measuring cup. Cover the measuring cup with a microwave-safe plastic wrap such as Glad Press'n Seal. Microwave the mixture on HIGH for 3 minutes. Remove the measuring cup from the microwave and carefully remove the plastic wrap. Be sure to avoid any rising steam. Quickly stir the sugar mixture and then cover it again with a new piece of plastic wrap. Microwave again for 3 minutes. Remove the mixture from the microwave and carefully remove the plastic wrap. Carefully open at arm's length and peel the plastic wrap back so steam flows away from the face. Steam will be hot! After any boiling or bubbling has stopped, stir in coloring if using, and then add the essential oils and stir again. Quickly pour the syrup onto the prepared cookie sheet or candy molds. If using a cookie sheet, allow the sugar mixture to set up slightly, and use a large knife to score lines to mark squares of the desired size. Let the candy cool completely. Lightly dust with confectioner’s sugar on both sides, brushing off any excess. Use the scored lines to break the candy into pieces when cool. If using molds, pop the candy out of the molds and toss the pieces with confectioner’s sugar. Store in airtight containers between layers of waxed paper. This recipe works best in a standard household microwave operating between 600 and 700 watts.
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Creamy Holiday Mints
Nothing cleanses the palate and settles the stomach after a rich holiday meal quite like a little bit of mint. These Creamy Holiday Mints strike the perfect balance of sweet and refreshing with a delicate and creamy texture. Cream cheese and confectioner’s sugar form the light and airy base while Distiller’s Edition Single Batch Spearmint Oil adds a deliciously sweet and refreshing aroma and flavor to the mints. Set a bowl on your holiday table to share with family and guests after every celebration. Ingredients 6 oz of Softened Cream Cheese 10 drops of Distiller’s Edition Single Batch Spearmint Oil 5 drops of Green Liquid Food Coloring 8-9 cups of Confectioners Sugar Instructions Separate 1/2 cup of the sugar and set it aside on a small plate. Beat the cream cheese with an electric hand mixer for about one minute, until soft and fluffy. Add the spearmint essential oil and food coloring and mix until fully combined. Add in the remaining confectioner's sugar 1/2 cup at a time, mixing thoroughly after each addition. Continue adding and mixing until the mixture forms a dough-like consistency and is no longer sticky. Using ½ teaspoon of mixture for each, roll the dough into balls and then roll each ball in the reserved sugar. Flatten each ball with the tines of a fork and place it in an airtight container in the refrigerator for storage.
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Dark Chocolate Peppermint Rounds
Chocolate and peppermint may seem vastly different flavors but these two elements complement each other wonderfully when paired together. Dark Chocolate Peppermint Rounds are great for satisfying our sweet tooth with an elevated version of a traditional favorite. Rich and smooth dark chocolate is contrasted with the robust and invigorating minty flavor of Distiller’s Edition Single Batch Peppermint Oil to complete this classic pairing. Ingredients 1 lb of Confectioners Suger 3 tbsp of Softened Butter 1/2 tsp of Distiller’s Edition Single Batch Peppermint Oil 1/2 tsp of Pure Vanilla Extract 1/4 cup of Evaporated Milk 12 oz of Dark Chocolate Candy Wafers 1 tbsp of Vegetable Shortening Instructions Combine the butter, peppermint flavoring, vanilla, and evaporated milk and stir to combine. Add the confectioner’s sugar a cup at a time and mix well, ensuring the finished mixture is not sticky. Roll the mixture into one-inch balls and place on a parchment paper-lined cookie sheet. lined with wax paper. Refrigerate for 20-30 minutes, until the balls are slightly firmer. Remove them and use the bottom of a pint glass to flatten the balls into discs. Refrigerate for 30 additional minutes. Add the dark chocolate candy wafers and shortening to the top of a double-boiler and heat until fully melted, stirring to combine. Dip the flattened mint discs into the chocolate and place them on wax paper to cool and harden.
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Peppermint Bark Cookies
Peppermint bark and fresh-baked cookies are two things that can stir feelings of holiday cheer no matter the time of year. These Peppermint Bark Cookies combine the two treats into a sweet and crunchy delight that the whole family will surely enjoy. White chocolate chips and soft peppermint pieces add sweet and gooey chunks to a classic sugar cookie base that is anything but boring. Dark chocolate and white chocolate form a crunchy bark-like topping while Distiller’s Edition Single Batch Peppermint Oil adds the perfect touch of fresh minty flavor. Peppermint Bark Cookies make a great gift or addition to holiday parties. Ingredients Cookie Base 1 1/2 cups of Softened Butter 1 cup of Powdered Sugar 2/3 cup of Granulated Sugar 2 Eggs 2 tsp of Vanilla Extract 3 1/2 cups of All-Purpose Flour 1 1/2 tsp of Baking Powder 1 tsp of Salt 1 cup of White Chocolate Chips 1 cup of Soft Peppermint Pieces Dark Chocolate Ganache ½ cup of Heavy Whipping Cream 1 cup of Dark Chocolate Chips Peppermint White Chocolate Ganache ⅓ cup of Heavy Whipping Cream 1 cup of White Chocolate Chips 10 drops of Distiller’s Edition Single Batch Peppermint Oil ½ cup of Crushed Soft Peppermint Pieces Instructions Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside. In the bowl of a stand mixer, combine butter, granulated sugar, and powdered sugar and mix until well combined and creamy. Add the egg and vanilla, mixing until mostly combined. Add the flour, baking powder, and salt. Mix until a soft dough forms. Add the crushed soft peppermint candies and white chocolate chips, mixing until the additions are evenly distributed. Mix on a low speed to avoid crushing the candies and chips. Scoop out the dough into ⅓ cup portions and arrange them on the prepared cookie sheet. Flatten each cookie just slightly before baking. Bake at 350°F for 13-15 minutes or until the edges begin to turn golden brown and the cookies have flattened and then puffed back up. Allow the cookies to cool on the cookie sheet. While the cookies are baking, make the dark chocolate ganache. Measure out the heavy cream in a microwave-safe bowl and microwave until boiling, around 1 to 2 minutes. Pour the dark chocolate chips into the hot cream and allow the bowl to sit and rest for 5-10 minutes then use a silicone spatula to slowly stir and combine the melted chocolate chips and heavy cream. Set aside and allow it to cool and thicken. Once the cookies have cooled and the dark chocolate ganache has cooled and thickened, make the peppermint white chocolate ganache. Measure the heavy cream out into a microwave-safe bowl. Heat the heavy cream in the microwave until boiling. Pour the white chocolate chips into the hot cream and let it sit for 5-10 minutes. Slowly stir to combine. Add peppermint essential oil to the mixture, stirring to combine. To assemble the cookies, spread the cooled dark chocolate ganache onto the tops of the cookies then spoon and spread the peppermint ganache on top and immediately sprinkle with the crushed soft peppermint candies for garnish. Store at room temperature for up to 3 days or in the fridge for up to 1 week.
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