Treat yourself to an indulgent latte that will boost your Autumn Glow from the inside out! The secret ingredient? Chaga! 

Chaga is a fungus that grows on birch trees in the Appalachian mountains and upper North America. It's been used in indigenous and Appalachian mountain folk  herbalism for centuries.

 

 

 

 

 

 

 

 

What's makes chaga truly magical is that it's nature's best source for phyto-melanin. That's right! Melanin. 

And just like our immune system's' melanin, it helps protect the skin against UV radiation and improve its elasticity, contributing to a healthier and more youthful appearance. What's more, the potent antioxidant properties associated with melanin support the immune system by neutralizing harmful free radicals and promoting overall wellness. 

At almost 51, founder Niambi drinks a cup a day to keep her perennial skin ageless, toned and even. 

 

Head to @pholkbeauty on Instagram to see Niambi's recipe reel for her Melanin Magic Pumpkin Spiced Latte: 

Chaga Tea Ingredients and Preparation:

Chaga chunks
Water
(1-2 chunks per cup of water)

While we use instant chaga for our reel recipe, steeping chaga chunks is also super simple. Just water to a boil and add chaga chunks, simmering them gently for about an hour. You can also batch chaga in a crock pot.

Strain the liquid, and enjoy your chaga tea either hot or cooled.

Store your extra chaga tea in the fridge for up to 2 weeks or freeze.

 

Pumpkin Spiced Syrup 

Ingredients:
1 cup water
1 cup granulated sugar
1/4 cup canned pumpkin puree (be sure it's pure pumpkin, not pumpkin pie filling)
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 chunk of ginger
1 pinky-sized piece of vanilla pod (slit open)

 

Instructions:
Combine Water and Sugar

In a medium saucepan, bring the water and sugar to a boil over medium heat. Stir constantly until the sugar has completely dissolved into the water.

Whisk in the pumpkin, spices and vanilla

Allow the mixture to simmer for about 20 minutes, stirring occasionally. Keep the heat low enough that the mixture doesn't come to a boil; you want it to thicken slightly.


Remove from heat 

For a smoother syrup, strain the mixture through a mesh strainer or cheesecloth to remove any larger spice particles or pumpkin pulp. This step is optional, and you can keep them if you don't mind a more textured syrup.

Allow the syrup to cool to room temperature and then pour into an airtight jar or bottle.


Store your homemade pumpkin spice syrup in the refrigerator. It should keep well for up to a month when stored properly.

Froth your fave plant milk hot or cold and pour over your prepared chaga.

Want to know another melanin magic secret? We're currently in the workshop blending up a chaga-infused product that will launch during the holiday season.  Email us at pholkstudio@gmail.com if you'd like to help provide feedback in exchange for site credit!