The Kava Bar Original

This is an advanced version of the original traditional recipe used throughout the South Pacific. This method is noisy but saves a significant amount of time and effort. It is often a shortcut used in kava bars in the USA.

INGREDIENTS:

• 4 oz(112g) of any Kava Powder from a reputable source (Kavatender Choice: Ceremonial or Traditional Kava)

• 2L of Spring Water

• Nylon Mesh filter bag 100 micron

• Blender (a commercial blender is a worthwhile investment)

• Large Bowl (Glass or Stainless or buy an original tanoa bowl)

• Coconut Shells suitable for serving

DIRECTIONS:

1. Put the kava powder and 1 liter of water inside your blender and run for 1-2 minutes.

2. Pour the blended mixture into special filter bags and squeeze out as much water as you can.

3. Repeat steps 1 and 2

4. Discard the Kava Root root, clean your Mesh Filter bag with dish soap and warm water, and let dry for future use.

5. Serve in coconut shells

TIPS & TRICKS

• Use 5% of lecithin or coconut milk to act as an emulsifier to help extract more kavalactones. Learn more about emulsifiers

• If you have the extra time, use 750ml of water, blend and filter 3 times. You will be able to get about 1-2 servings more out of the same amount of kava.