- 4 Tbsp. unsweetened cocoa powder
- 4 Tbsp. finely ground espresso or coffee beans (I use my own grinder, but already ground coffee )
- 8 Tbsp. dairy product. Choose whole milk, heavy cream, unflavored yogurt, almond milk or coconut milk. Use less dairy if you like a thicker paste. Substitutions are allowed: Try an egg instead of dairy if you are an egg mask lover, or substitute oils, such as olive oil, extra virgin coconut oil or sweet almond oil if you have dehydrated skin. If using oils, halve the amount or it will be too runny.
- 2 Tbsp. honey (if you have dry skin) or lemon juice (if you have oily skin)
The Preparation
If you have whole beans, finely grind beans in a grinder. Remember, beans should be finely ground so they don’t scratch your face. If you just made coffee, you can use the freshly brewed coffee grounds, although they won’t contain as much caffeine.
Mix coffee and cocoa powder in a bowl.
Add the dairy product and stir until a smooth paste forms. You can use less dairy if you like a thicker paste.
Stir in the honey (I like to warm up the honey in a warm water bath or in the microwave so it mixes better).
Apply the paste to your clean face and neck.
Let the mask dry.
Wet a washcloth and press it to your face to loosen the mask, then rinse with warm water. If you have sensitive skin, you should avoid rubbing your face because the coffee grounds could potentially scratch your skin. It’s really up to you, you’ll get a feel for what your skin can take and how finely ground the coffee is.
You can store the leftover paste in the refrigerator for several days.
Ush magazine 