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the infused oil.
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Melt and mix the oil phase.
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In a clean beaker, add the filtered coffee oil, coconut oil, rosehip oil, and petroleum jelly.
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Heat until the petroleum jelly liquefies and all the oils are homogeneous. Avoid overheating.
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Allow to cool and add the heat-sensitive ingredients.
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Remove from heat; allow the mixture to cool to approximately 40°C (warm to the touch).
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Pierce the vitamin E capsules and squeeze their contents into the mixture, stirring slowly to minimize air bubbles.
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Incorporate aloe vera.
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Add the aloe vera gel and whisk vigorously for 1 minute, or use a mini-blender. The low water content of the aloe vera gives the cream a lighter, mousse-like texture.
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Packaging and set.
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Pour into a sterilized 100g amber glass jar.
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Allow the cream to solidify at room temperature, then seal tightly. Store in a cool, dark place and use within eight weeks for optimal effectiveness.
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