Potent Kava Write Up 07/10/2017
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Alright, my new batch of potent Kava grog is in the fridge ready to drink! This one has the following…
- ¾ cup fatty coconut milk (slightly warmed) (about 6oz)
- 2 and ½ cups warm water (to keep the fat melted)
- 3.5 tablespoons Loa Waka Kava
- 2 teaspoons Borogu Kava
- 3 small chunks of pineapple, fresh
This is all put into a smoothie or blender container and blended for a minute or 2, I like to let it sit, then repeat. My smoothie blender will make fine powder out of anything so I don’t blend too much, just enough to break the Kava up and the pineapple.
Then the grog is shaken for a minute, sits 5, shaken, sits, shaken and into the fridge for a few hours.
Note we’re going to rinse of the bowls and filers and things in hot water between stages so we don’t carry fat and particles from filter to filter. Keeps the chunks out across the board.
Next, I take it out and warm it up in a sink of warm water to loosen up the coconut milk fats, shaking occasionally until it’s warm. Then shake like mad for a few minutes just to make sure it’s released as much of the kavalactones as possible.
Now, I place the plastic bowel down, put the larger mesh strainer over it and pour the mixture in. Then, I put another cup about of warm water, not hot, but warm enough to melt the fat, into the original bottle, shake to loosen up anything left and pour over the stuff in the strainer to melt fat and add more water. Then stir until you are left with nothing but the bigger particles.
Once you get to this stage, carefully hand squeeze as much of the grog out as possible. Then dump and rinse the strainer in hot water and put it aside to be properly washed.
At this point, instead of hand squeezing and dumping the larger bits, you can dip it back into the grog and hand knead for 10-20 minutes if you wish to coax out any goodies left. I don’t think it needs it, but it’s an option if you want.
Next, take the glass measuring dish, the super fine mesh strainer (meant for coffee) and my spoon, rinsed off well and hold the strainer over the container, stir the grog in the other container and then pour in about ¾ full. And stir until there’s nothing left but the finer stuff. You can optionally pour a little warm water over this to warm the fat and get more out of the finer bits. When done filtering… Once you get to that point carefully hand squeeze out the extra water, rinse the filter with hot water and repeat until all the liquid is filtered. Then repeat this process to get any last bits of the finer stuff out.
Once done, pour it back into the washed out water bottle, seal and put in the fridge to cool. The second filtering with the fine mesh isn’t going to get the really fine particles but those would make it through the muslin bag if done traditionally anyway. Note you can also do this same recipe through a muslin bag, but be prepared to work for it as the fine particles tend to clog the bag. I like this method better.
In a few hours, you have potent delicious Kava grog that tastes like coconut and a hint of pineapple. If you want really strong grog, up your Kava to 4-6 tablespoons or use a more potent variety. I find that 3-4 tablespoons of the Loa Waka with a little Borogu into around 24oz of final grog makes a nice drinkable and potent grog. Drink 2 bottles of this to get full on krunk.
When pouring shells later, make sure to shake it before use, and if you wish, you can warm it up to melt the fats to make it thinner feeling.
Enjoy your grog and wash away your anxiety and be happy as you drink. BULA!
