Instant Kava: 1 Tbsp per 8–12 oz

You’ll need

• Instant kava (micronized/instant—no straining)

• Measuring spoon (1 Tbsp)

• 8–12 oz water (cool to lukewarm; do not use hot)

• Built Style Blender, Shaker bottle , or Milk Frother

• Optional: 1–2 Tbsp coconut milk/cream (Fats bind to kavalactones making the kava stronger)

Steps

1. Choose your water amount

   • 8 oz = fuller flavor/stronger shell

   • 12 oz = lighter flavor/milder shell

2. Mind the temperature
   Use cool to lukewarm water (about room temp up to ~105–115°F). Avoid hot water—heat destroys the kavalactones.

3. Add liquid first
   Pour your 8–12 oz of water to prevent clumping

4. Measure kava
   Add 1 level tablespoon instant kava. (Instant kava is micronized; no kneading or straining needed.)

5. Mix thoroughly

   • Bullet Blend: Works the Best! For nice and creamy kava shell(link in bottom)

   • Milk Frother: whisk briskly until fully dispersed and no dry spots remain.

   • Shaker: cap tightly, shake 20–30 seconds

6. Rest briefly
   Let it sit 2–3 minutes so fine bubbles settle and texture evens out.

7. Serve
   Drink as one shell or sip over 10–15 minutes. A light tingle/numbness on the lips/tongue is normal.

8. Adjust on the fly

   • Too strong/thick? Stir in 2–4 oz more water.

   • Too light? Next round, use 8–10 oz water or a rounded tablespoon.

Optional upgrades (taste & mouthfeel)

• Creamier: add 1–2 Tbsp coconut milk/cream before mixing

• Chilled: add ice after mixing.