Awa Chai Tea

Any awa fan will tell you that fresh is best - and very hard to find. That’s why FruitStand is so proud to ship fresh, minimally frozen awa from our specialty farm partners in Hawaii directly to you. Also known as kava, awa is usually found in a convenient powdered form for use in mixing up batches of earthy tea that gives a natural, physically calming effect without intoxication. Fresh awa is vastly preferred by enthusiasts because it’s less processed and known to produce a more potent and flavorful tea.

Once you’ve mastered the process of brewing awa (see our recipe here), you may become creatively curious about kava. If you’re wondering how to drink awa tea beyond the original recipe, try this chai-inspired awa tea with flavors of warm spices like clove, ginger and cardamom. This recipe replaces the traditional black tea in chai with a fresh batch of awa, and sweetened with pineapple juice.

Because this beverage can be hecka relaxing, we recommend talking to your pediatrician before offering this drink to the little ones.

Keep reading for a sweet and spicy take on this loamy-tasting, comforting beverage!

Awa Chai Tea Recipe 

• Prep time: X minutes
• Servings: 3-4
• Good for: adults, gluten-free, vegan 
• Difficulty: medium

Begin preparing this soothing brew by slowly simmering crushed, warm spices, fresh water and pineapple juice on the stovetop. Then, the spices are strained and combined with brewed awa. 

Ingredients:

• 1 tablespoon black peppercorns
• 3 whole cloves
• 5-6 cardamom pods
• ½ cinnamon stick
• 1 tablespoon grated fresh ginger
• ½ cup pineapple juice
• 1 cup water
• 3 cups of brewed awa (see recipe)

Equipment:

• Cutting Board
• Food safe mallet, meat tenderizer or large, heavy spoon
• Cheesecloth bag
• Small saucepan
• Measuring cup
• Measuring spoons
• Mesh strainer
• Large, heat safe bowl or punchbowl

Method:

• Begin by pouring the water, pineapple juice and grated ginger into the small saucepan over low heat.
• While the liquid and ginger warm, combine the remaining spices in a cheesecloth bag. Gently crush the spices with a mallet or the back of a heavy spoon. Ensure there is plenty of room in the bag for the spices. Place the bag of spices into the saucepan immediately. 
• Allow the liquid to simmer, not boil, covered on low heat, for about 5 minutes or until very fragrant. Then, remove from heat.
• Prepare your punch bowl by placing a mesh strainer above it. Pour the contents of the saucepan into the strainer, allowing the liquid to fill the punchbowl. Discard the boiled ginger and spices.
• Gently mix the prepared awa tea into the punchbowl, and serve warm in small mugs or traditional coconut shells! 

If you prefer a touch of creaminess in your chai-inspired awa, FruitStand recommends warming up some creamy coconut or cashew milk for the best flavor and texture. Then aerate the tea using a whisk or frother for a smooth, chai-like texture.

Enjoy tea with a bit more spice? Keep the grated ginger in the brew rather than straining it to impart a tasty heat. Be certain to remove all of the spices, since biting into one of them can be overpowering in flavor.