Traditional Kava

1 ounce (30 grams) Traditional Kava Kava root, medium grind.  This you must prepare and filter.  

Traditional Kava kava

Kava is the ground roots of the plant Piper methysticum, a member of the pepper family that also includes black pepper. It is a native plant found in the South Pacific.  In small doses, the effects of kava include muscle relaxation, feelings of wellbeing, help with sleep, and, in higher amounts, can be somewhat intoxicating.  Please use with caution. 

1. Measure kava root, about 10 grams per person, about 3 heaping tablespoons, about 2 for micronized kava (8 grams), but you can always make extra for later.
2. Put measured kava into your strainer bag (fine mesh/cheese cloth) and do it over your mixing bowl, some fine powder may sift through but it’s ok, we will still use it.
3. Add room temperature water, about a cup per dose/person. You can adjust the potency by using more kava or using less water.  Let kava sit in water for about 5 minutes to soak up the water and activate the kava.
4. For the next 5-10 minutes, mix, kneed, squeeze the water out, and rehydrate the kava through the strainer bag. Do this several times to fully activate and hydrate the kava lactones. 
5. Strain all the water out of the kava one last time and set aside; you can use this 2 or 3 more times for a weaker kava drinks. When you are finished with the used kava powder, discard the remaining kava powder in compost or outside.

Traditionally, kava is consumed this way and served in coconut shells out of a large wooden bowl.  It is used at weddings and other ceremonies.  Some people like to add almond milk (makes it stronger) and sweeteners like agave, cinnamon and brown sugar, vanilla, and salted caramel to cut the spicy pepper taste down a little.