Titillate your taste buds with these 3 scrumptious oil-infused recipes
28.11.2025
One of the gifts in our Young Living essential oils is that they can be used as food and beverage flavourings! Today, I want to share with you 3 delicious recipes using some of our most popular culinary essential oils. These will put a spring in your step, and a zing in your taste buds.
Why do I like using essential oils to flavour food and drinks? There are 3 simple reasons:
- CONCENTRATION: Essential oils are highly concentrated, meaning you need so little that they work out very economical. Even our most highly prized Rose oil can work out cheaper than using Rose Water!
- FREQUENCY: They have a high frequency (even more than the fresh herb, because they are so concentrated). That frequency makes us feel wonderful and uplifts our moods. What a great gift to give your loved ones as they are eating and drinking your magical treats.
- LONG SHELF LIFE: Essential oils last many years in the bottle, so it can be a lot handier than having fresh produce as flavouring agents with a limited shelf life and the likelihood of them spoiling.
But first, I want to mention something about how our labels work around the world, when it comes to identifying the oils that are safe to use in food and beverage flavouring (because not all essential oils come from food plants, so not all essential oils are “GRAS”, ie. “generally regarded as safe” to use in food and beverage flavouring).
In Australia, we have a range of 39 different “culinary” essential oils which meet Food Standards Australia & New Zealand’s stringent criteria as flavouring agents.
In the US and UK/Europe, Young Living’s culinary oils have a white label – they are called Vitality oils in the US, and Plus oils in the UK/Europe. So for example you will have Peppermint oil (for use on your body and in your diffuser), and Peppermint Plus or Peppermint Vitality oil (for use as a flavouring agent in food and beverages). It’s exactly the same essential oil in the bottle – it’s just labelled according to its uses, to keep the Government regulatory departments happy.
When using oils in food, less is best. Start with one drop and build up to taste. If you need less than one drop, use a toothpick dipped into your oil bottle to transfer the tiniest bit of essential oil into your food or drink. Voila!
So now that you’ve learned the basics, it’s time to enjoy these wonderful recipes!!!
“Dark Mint Chocolate Pudding” by Cari Havican
This is my absolute favourite, super-easy-to-make Dark Mint Chocolate Pudding, based around a recipe by Tess Masters, “The Blender Girl”. It serves 4 to 6 people. And sometimes I add Orange oil instead of Peppermint oil for a more Jaffa flavour.
I love how Tess describes this treat (in her original recipe). She says, “When I eat chocolate, I go over to the dark side – and by that I mean the place where rich, raw, organic cacao turns into decadent pudding.
If you like dark, bittersweet flavours, this dessert may be right up your alley. If you’re a milk-chocolate lover, serve it with cream, berries, and chopped almonds to cut the bitterness and balance every bite. This pudding is best consumed the day it’s made, as the avocados will oxidise and the flavours will change over time.”
Well, now this treat is even more decadent with the addition of essential oils. YUM, YUM, YUM!!!
Ingredients:
- 1 cup (240ml) unsweetened almond milk (strained if homemade)
- 2 just-ripe (not overripe) avocados, pitted and peeled
- ½ cup (23g) plus 1 tablespoon of cacao powder or unsweetened cocoa powder
- ½ cup (120ml) plus 2 tablespoons of pure maple syrup or other natural liquid sweetener
- 2 teaspoons of vanilla extract or vanilla powder (alcohol-free)
- a pinch of Celtic or Himalayan sea salt
- 2 drops Peppermint oil
Ingredients (for Garnish):
- Cashew cream (or coconut yoghurt)
- 1 cup (160g) fresh berries of your choice
- 2 tablespoons blanched & slivered raw almonds, roughly chopped
Instructions:
1. Put the almond milk, avocados, cacao powder, maple syrup, vanilla and almond extracts, cinnamon and salt into your blender, and puree on high for 30 to 60 seconds until smooth and creamy. To get the creamiest texture, you may need to stop the machine and scrape down the sides of the container part-way through blending.
2. Transfer the pudding to cocktail glasses or ramekins, cover, and chill in the fridge for at least 3 hours.
3. To serve, top each pudding with a dollop of cashew cream (or coconut yoghurt), a few fresh berries, and some slivered almonds.
Note: This pudding works best with ripe avocados that don’t have any brown discolourations. Overripe or bruised avocados detract from the taste.
“Pimp your Fruit Salad” by Veerle Vinckens
This morning I pimped up my fruit salad with Vanilla and Orange oil.
Ingredients:
- 800g fruit (try some scrumptious fruit like stone fruit and bananas)
- juice of one lemon
- 75g sugar or natural sweetener
- 2 drops Orange oil
- 3 drops Vanilla oil
Instructions:
- Cut the fruit into bite-sized pieces
- Mix the lemon juice with the natural sweetener
- Add your essential oils
- Put it all in a large bowl and mix well. It is ready to enjoy!!!!
“Creamy Cinnamon Hot Chocolate” by Alissa Grover
Believe it or not, this is what I normally have for ‘dessert’!!!
It’s a dreamy, creamy hot chocolate with homemade cashew milk, honey, vanilla bean paste, and a few drops of Cinnamon Bark essential oil, and topped with a few homemade marshmallows.
It is so good! I used to use ground cinnamon in this hot chocolate, but Cinnamon Bark oil tastes soooo much better!!! This recipe makes 4 cups of Cinnamon Hot Chocolate.
Ingredients:
- Cashew milk (1 litre)
- Honey (to taste)
- 1-2 teaspoons of vanilla bean paste (or powder)
- 1-2 drops Cinnamon Bark oil
- 8 x homemade marshmallows
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