Creme Bath Oil Soak
Yield
6 servingsPrep
15 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
whole |
|
| ¼ | cup |
witch hazel
|
* |
| ¼ | cup |
corn oil
|
|
| 1 | teaspoon |
apple cider vinegar
|
|
| ½ | cup |
yogurt
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 ¾ | cups |
milk
whole |
|
| 1 | cup |
peach juice
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
whole |
|
| 59 | ml |
witch hazel
|
* |
| 59 | ml |
corn oil
|
|
| 5 | ml |
apple cider vinegar
|
|
| 118 | ml |
yogurt
|
|
| 3E+1 | ml |
butter
melted |
|
| 414 | ml |
milk
whole |
|
| 237 | ml |
peach juice
|
* |
Directions
Melt butter and mix with corn oil.
Let stand one hour. Mix eggs and stir gently.
Add all ingredients one at a time to blender - adding 1 cup of milk last.
Beat at low speed. Turn off blender and add last ¾ cup milk unbeaten.
Stir and enjoy. Keep refrigerated for freshness.
Shake and add ½ cup to your tub.
