How to use essential oils | 6 beverage recipes

There is no doubt that essential oils are amazing and contain many beneficial properties to our health but how can we consume more of it on a daily basis?

Adding essential oils to the beverages that you drink either on a daily basis or occasionally are a great way to spruce up your drinks but also take care of your health at the same time.

6 beverage recipes using essential oils

Coconut Hot Chocolate

1 cup coconut milk 2–3 scoops of unsweetened cocoa powder or your favorite cocoa mix. 1–2 toothpicks Cinnamon Bark oil 2–3 tablespoons of sugar or agave Coconut Whipped Cream 1 13-ounce can of coconut milk 1 tablespoon sugar or agave (optional) Instructions

1. Start the whipped cream by refrigerating the can of coconut milk overnight. Open can and put the thick chunks in a bowl. Set aside the remaining milky liquid substance for making hot chocolate.

2. Add optional sweetener to the coconut cream chunks. Using a hand mixer, beat until you get a light, whipped texture. Set aside.

3. In a saucepan, put the remaining liquid coconut milk from the can, or coconut milk from a carton. Warm to desired temperature. If you use milk from the can it will be a more creamy hot chocolate.

4. Once warm add in cocoa powder and sweetener.

5. Dip a toothpick in the Cinnamon Bark bottle and swirl in mixture.

6. Place a dollop of fresh coconut whipped cream onto your hot cocoa, and enjoy!

Tip: Freeze the whipped cream into silicone heart shaped molds.

Summer Mimosa

1/2 cup of Orange Juice

1/2 cup of champagne

5 medium size fresh strawberries

One drop of Grapefruit essential oil

Strawberry and Thyme for garnish

In a cocktail shaker combine fresh strawberries and juice and shake it until strawberries have dissolved and juice mixture turned a bit brownish. Let it sit for a couple of hours if you have time.

In a champagne glass cup, combine orange juice and strawberry mix with champagne. Add one drop of grapefruit essential oil and garnish as desired.

Tip: Do not use plastic cups, essential oils contain properties that breaks through plastic materials.

Honey Ginger Lemonade

Ingredients

1–2 tablespoons ginger, juiced 3 lemons, juiced 3–5 drops Lemon oil 1 cup water ⅓ cup raw honey 1 cup ice Instructions

1. Juice lemons and ginger. To juice ginger, add ginger pieces to a juicer or a blender. Blend or juice. Separate pulp from the juice with a cheesecloth.

2. Combine all ingredients into a two-quart pitcher. Mix well.

3. Chill in the fridge until ready to serve. Makes two quarts.

Tip: You can substitute the juiced ginger for one to two drops Ginger essential oil, if desired.

Lemon Cucumber Water

In a glass cup or jar, add water, cucumbers and a few drops of lemon essential oil to taste.

Bergamot Green Tea

Add a drop of two of bergamot essential oil to a green tea bag before steeping it or add it directly to leaves before diffusing it.

Tropical Green Smoothie

Ingredients 1 cup coconut milk 1 stalk collard greens 1 banana 1 tablespoon hemp seed 1–2 drops Lime oil

Instructions

1. Combine ingredients, except essential oil, in a blender.

2. Blend until smooth and creamy.

3. Add essential oil to taste.

Information obtained from Doterra.com and Modern Essentials Sixth Edition

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