Edible Essential Oil Recipes

  • Orange & Rosemary Gin & Tonic

    Take your cocktail game to the next level with this aromatic gin and tonic. It's easy to do and bursting with fresh flavours, perfect for Mother's Day.

    What you will need:

    • 1/4 tsp ground cardamom
    • 1 drop of pure rosemary essential oil (food grade)
    • 2 drops of pure wild orange essential oil (food grade)
    • 2/3 cup (160ml) gin
    • 1 orange, thinly sliced
    • Ice cubes, to serve
    • 2 1/2 cups (375ml) chilled tonic water
    • 2 rosemary sprigs (for decorating)


    1. Place the orange oil, rosemary oil,  cardamom, gin and tonic water in a jug and stir well to combine.

    2. Divide the gin and tonic mixture, rosemary sprigs and orange slices among serving glasses. Top with ice cubes.

    This recipes makes 4 serves.

  • Hot Chocolate Vintage Spoons

    A delicious treat to stir into warm milk for a hot chocolate (tablespoons) or into coffee for a mocha (teaspoons) on a cool Autumn day. Plus, once the treat is devoured a beautiful vintage spoon is revealed to be enjoyed over and over. These also make a unique Easter gift.

    What you will need:

    • 250g chocolate of good quality chocolate of your choice (pieces of block or melting buttons are fine)

    • Spoons (we choose to hunt down some beautiful vintage spoons from our local op shop but recyclable bamboo spoons would also do the trick)

    • Extra's of your choice such as mini marshmallows, pieces of Turkish delight, pure essential orange oil, shaved coconut etc...


    1. Melt down chocolate either by double boiler method or in the microwave (1 minute and then check and stir, then in 10 second intervals, checking and stirring in between)
    2. Lay baking paper over tray
    3. Dip spoons into melted chocolate and place gently down on baking paper and then top with your extra's. If you are using essential oils to flavour your chocolate, add the essential oil (1 drop to start with) to your melted chocolate before dipping spoons in)
    4. Refrigerate for 10 minutes or until chocolate has completely set
    5. Stir into a cup of your warm milk of choice for a tasty treat 
  • Chocolate Dipped Cherry Ripe Valentine's Treats

    If you are looking for a last minute treat to nibble with your night cap, these Cherry Ripe Balls dipped in chocolate and decorated with rose petals certain speak of love. Here's to a beautiful Valentine's Day.

    You will Need....

    - 200g glace cherries

    - 4 cups of desiccated coconut

    - 1 tin of sweetened condensed milk (375g)

    - 4 -5 drops of natural pink food colouring (this is optional)

    - 2 tbs coconut oil


    1. Pop the cherries in the food processor and blitz, place chopped cherries into a bowl. 

    2. Add the desiccated coconut and condensed milk to the bowl and mix well. 

    3. Add and stir through the food colouring until even. 

    4. Scoop teaspoonfuls of mixture out and roll in balls then through some extra desiccated coconut. 

    5. Allow to cool in the fridge. 

    6. Melt a small bowl of chocolate in the microwave in 30 sec bursts. Pop your balls one at a time on a spoon and gently dip in the melted chocolate mixture until coated. Place on a rack and sprinkle with petals and allow to cool in the fridge. 


          ~ Store Cherry Ripe Treats in the fridge for up to 5 days in an airtight container ~

  • Honey and Lavender Ice Cream

    Simply put, this lavender ice cream is dreamy and elegant treat for a hot Summers day.

    What you will need:

    • 1 1/2 cups heavy cream
    • 1 1/2 cups milk
    • 1/2 cup honey
    • 1 drop of pure lavender essential oil (food grade)


    1. Add the heavy cream, milk, honey, and lavender to a medium saucepan set over medium heat. Stirring occasionally, cook until the lavender cream mixture is steaming.
    2. Check to see that the honey is completely dissolved into the cream and then remove the pan from the heat. Allow it to rest at room temperature for 15 minutes.
    3. Chill the mixture for 1 hour and then freeze it in an ice-cream maker according to the manufacturer’s instructions.

    If you don't have an ice cream maker, you can still make this delicious ice cream. You will need a metal or glass bowl (metal freezes faster), a whisk or electric mixer, and the freezer. The basic method is to freeze for 20 to 30 minutes, remove and whisk/mix, and then return to the freezer, continuing to stir every 20 or 30 minutes until it is thick, firm, and has reached the desired texture.