How to Make Kava at Home: The Traditional Method

Updated October 2026

Once you've found a kava you like at a bar, you can make it at home. The traditional method takes about ten minutes and very little equipment.

What you need

• Medium-grind noble kava root (many South Florida kava bars sell it, and so do online vendors)
• A fine strainer bag (sold as a kava bag, nut milk bag, or paint strainer)
• A large bowl and room-temperature or warm water (not hot)

How to make it

1. Measure. Follow your vendor's suggested ratio. Most suggest a few tablespoons of root per cup or so of water.
2. Fill the bag. Put the root in the strainer bag, set it in the bowl, and pour in the water.
3. Knead. Squeeze and knead the bag in the water for about 10 minutes. The water will turn cloudy and brown. That's the kava coming out.
4. Squeeze it dry. Wring the bag out firmly, then discard the spent root.
5. Serve. Drink it right away or chill it. Stir before pouring, since it settles.

Faster options

Micronized and instant kava skip the straining. Stir the powder into water or juice and drink. They're convenient for travel, though many regulars think traditional root tastes and feels better.

Tips

• Some people add a little coconut milk or a pinch of lecithin to the water to help pull more out of the root.
• Serve it cold with a chaser like pineapple or mango.
• Store dry root in a sealed container away from heat and light.
• Prepared kava is best the same day. Keep it in the fridge and use it within a day or two.

Stay safe at home too

The same rules apply as at a bar: start small, wait 20 to 30 minutes before having more, don't mix it with alcohol, and don't drive if you feel any effect. If you take medication, read kava interactions and who should skip it first.

Next: The history of kava and the kava ceremony. Or find a kava bar near you.