Intro: As promised, here is my review on the yummy goodness of a maple syrup deep conditioning treatment. I used a grade A maple syrup I purchased from the natural foods section of the grocery store. Maple Syrup is also used in the Master Cleanse, aka the Lemonade Diet, made famous by Beyonce and Angelina Jolie. not just for Canadians and pancakes, maple syrup hair treatments are also great for their moisturizing benefits.
Method: Combined coconut oil and maple syrup in a bowl and nuked in the microwave until the coconut oil melted and became liquid; applied it all over to dry hair and put on a baggie (yep, I re-use grocery bags to deep condition!) and sat under the hair steamer for approximately twenty minutes.
Pros: After rinsing out the mixture from my hair it was super soft and moisturized. My hair didn’t have any extra tangling which is big for me too. It smelled absolutely delicious! If you’re gonna put it on your hair, it needs to smell good!
Cons: It was a little messy. I probably used too much coconut oil and it ended up dripping down my face and neck a little. Not fun. Liquid-based deep conditions tend to do that though. Also, when I was done under the steamer, because I applied it to dry hair, the heat kind of baked the maple syrup and was crunchy on my hair. Came out fine with no damage when I rinsed it out though.
Final Conclusion: I would definitely deep condition with maple syrup again. It’s humectant properties (moisture-retention properties) were well worth any difficulty in applying it. Next time I will use the more nutrient-rich darker grade of maple syrup to boost the conditioning power. I followed up the maple syrup treatment with my Kinky-Curly Knot Today to detangle and my Oyin Handmade Burnt Sugar Pomade (also kind of smells like maple syrup or brown sugar-YUMMAY!!!).
Bonus: Country Living Magazine just did a feature on my favorite brand of maple syrup-that I use exclusively whenever I do the Master Cleanse (Coombs Family Farms.) Peep the Coomb’s delicious-looking and super easy maple-pecan butter recipe:
2 sticks unsalted butter, softened
1/2 cup pure maple syrup
2 oz.s pecans, finely chopped
In a medium bowl, using an electric mixer set on medium-high, beat all the ingredients until combined. Divine mixture in half and spoon onto two 15x12 in. pieces of parchment paper. Roll butter, in parchment, into 1 1/2-in. thick logs; twist ends of parchment paper to seal. Refrigerate until ready to use or up to two weeks. Recipe found in February 2012 issue of Country Living Magazine