Recipes for the festivities
The traditional way
Prepare the following:
- 2-3 tablespoons of Kolorado Waka powder
- 8 ounces of room temperature water
- 1 bowl to mix in (stainless steel kitchen bowls work great!)
- 1 strainer bag (cheesecloth, an old t-shirt or petticoat work best)
Process:
- Put the waka powder inside the strainer bag. Place the bag in a big bowl but don't let the kava fall out into the bowl.
- Then pour room temperature water directly into the bag with kava. It helps to hold the top open while doing this. Close the bag to secure the powder inside.
- Knead the kava with your hands like you're squishing a stress ball and later wringing it like you're getting the water out of a wet shirt. We recommend squeezing the material for at least 10-15 minutes. The liquid should have turned into a light or dark brown opaque color with a little oil residue on top.
- After kneading, squeeze it to release more liquid. Then repeat the process for a few minutes more.
- When done, pull the bag out of the bowl and chill.
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Waka Colada
Ingredients
- 3/4 cup pineapple juice (enough to make 6 pineapple ice cubes)
- 4 Tbsp. Medium grind Kolorado Waka powder
- 1/2 cup coconut milk
- 1oz coconut cream
- 1/2 cup orange juice
- 6 ice cubes (made from water)
- 1/2 tsp. cocoa powder
- 2-3 organic orange wedges
Directions
- Freeze pineapple juice in an ice cube tray. A 3/4 cup of juice should make 6 ice cubes, enough for this recipe. Or fill an ice cube tray with 2 cups juice to have leftover pineapple ice cubes for another time.
- Combine Kolorado Waka powder, coconut milk, coconut cream and orange juice in a blender.
- Blend for 4 minutes and strain out kava pulp with a nut bag
- Add 6 pineapple ice cubes to the blender and 6 ice cubes made from water. Pulse blend to crush the ice. Do not fully blend to avoid melting the ice.
- Pour in a festive glass or hollow pineapple. Sprinkle with cacoa powder and garnish with an orange wedge.
Note: You can make a chai tea and freeze those into cubes in place of the water ice cubes for a bit more spice and flavor.
2 servings
Hot Koko Waka
Although kava is traditionally prepared cold, some kavasseurs in the online community have suggested that it can be heated without destroying the active kavalactones, as long as you keep the temperature below 140 degrees Fahrenheit (60 degrees Celsius). And since kava already pairs exquisitely with chocolate, what better classic holiday recipe to mix up than a rich, chocolately Hot Koko Waka?
Ingredients
- ¼ cup Kolorado Waka
- ½ cup cool water
- 2 cups milk or nut milk
- ¼ cup cocoa powder
- ½ teaspoon vanilla extract
- 3 tablespoons granulated sugar or cane sugar (or a pinch of stevia, to taste)
Directions
- In a separate bowl, prepare the waka mixture as above.
- Place the milk in a small saucepan over low heat, stirring constantly.
- Add the cocoa powder and sugar (or stevia) and stir until dissolved and the mixture has become smooth, with no lumps.
If you wish, test the temperature of the milk with a food thermometer to make sure it doesn’t exceed 140 degrees Fahrenheit (60 Celsius). The ideal temperature for hot milk is around 120 degrees Fahrenheit (49 Celsius).
Take the saucepan off the heat, add the vanilla extract and kava mixture and quickly whisk together until frothy. Pour into mugs and add marshmallows if desired.
Makes 2 servings.
Waka-nog
What is eggnog without a little rum, you say? Well, how about eggnog with a dash of relaxing kava/waka instead? Kava contains a complex range of kavalactones, some of which dissolve in water, others in lipids (fats). This recipe uses rich eggnog mixed with prepared Kolorado Waka for a creamy, chilled delight!
Ingredients
- ¼ cup Kolorado Waka
- ½ cup cool water
- 2 cups eggnog
Directions
- Place the waka power inside an 8”x 8” square of cheesecloth, an old T-shirt and wrap the ends tightly together. Immerse the bundle in the water and knead it gently until the water turns opaque tan and takes on a slightly oily sheen.
- Squeeze excess water from the bundle and discard the kava root.
- Combine the Kolorado Waka mixture and the eggnog in a blender and blend on high for 30 seconds, or until the mixture has become smooth.
- Garnish with grated nutmeg if you desire.
Makes 2 servings.
Waka Spice Chai
Ingredients:
- 2 scoops instant Kolorado Waka powder
- 2 cups of milk (dairy or plant-based)
- 4-6 chai tea bags or loose leaf tea
- 1/4 cup of honey or maple syrup (adjust to taste)
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- Whipped cream and a cinnamon stick for garnish
Directions:
- In a separate saucepan, heat the milk over medium heat, and steep the chai tea bags or loose tea until you achieve a strong chai flavor.
- Remove the tea bags or strain the loose tea leaves from the milk.
- Combine the chai-infused milk, honey or maple syrup, and the spices (cinnamon, nutmeg, and cloves) in a saucepan and heat gently while stirring until the mixture is hot but not boiling.
- Add the instant Kolorado Waka powder to the chai mixture and stir until well combined.
- Pour the kava spice chai latte into mugs and top with whipped cream.
- Garnish with a cinnamon stick for an extra festive touch.
Waka Raspberry Cream Mimosa
Ingredients:
- 2 scoops of instant Kolorado Waka powder
- 1/2 cup of fresh or frozen raspberries
- 1/4 cup of heavy cream or coconut cream (for a dairy-free option)
- 2 tablespoons of honey or sweetener (adjust to taste)
- Fresh raspberries and mint sprigs for garnish (optional)
- Sparkling water or club soda
- Ice cubes
Instructions:
- In a blender, combine 1/2 cup of fresh or frozen raspberries, 1/4 cup of heavy cream (or coconut cream for a dairy-free option), 2 scoops of instant kolorado waka powder, and 2 tablespoons of honey or your preferred sweetener.
- Blend until the mixture is smooth and well combined.
- Fill a glass with ice cubes and slowly pour the mixture.
- Top off your mocktail with sparkling water or club soda for a refreshing fizz. Adjust the amount to your preferred level of effervescence.
- Garnish your Waka Raspberry Cream Mimosa Mocktail with fresh raspberries and mint sprigs for an attractive and inviting presentation.