Playful Kava Mocktails: Blueberry, POG, Shortcake + Punch

Ready to turn kava time into party time? These kava cocktails riff on dessert-shop flavors and a beachy classic, then layer in creamy coconut, bright citrus, and playful garnishes.

Every recipe is three simple steps with pantry-friendly ingredients—shake, top with bubbles, and deck it out with fruit or cookie-crumb rims.

Keep a chilled kava base and double-strength teas on hand and you can mix for one…or roll out a whole punch bowl for the crew.

Before You Mix: Quick Prep

• Kava base: Make a batch of kava. First time? Find instructions here.
• Double-strength tea: Brew your tea blends strong: 2 Tbsp loose per 8 oz (240 mL) water. Chill.
  
• Sweetness: Keep syrups light—these shine with citrus + coconut more than heavy sugar. Adjust to taste.
  
• Garnish kit: Lemon/lime wheels, fresh berries, mint, toasted coconut, shortbread/graham cracker crumbs, paper umbrellas.
  
• Tools: Shaker (or jar with lid), fine strainer, tall and Collins glasses, and lots of ice.
  
  

Make a batch of kava for mocktails with Damu - it never disappoints! Click here.

Recipe 1: Blueberry Crumble Kava Cream Soda

Makes: 1 tall glass Active time: 3 minutes

You’ll need

• 3 oz (90 mL) chilled kava
  
  
• 4 oz (120 mL) Blueberry Crumble herbal tea, double-strength & chilled
  
  
• 1½ oz (45 mL) coconut cream, well-stirred
  
  
• ½ oz (15 mL) fresh lemon juice
  
  
• ¼ tsp vanilla extract (or ½ oz/15 mL vanilla syrup for sweeter)
  
  
• Club soda to top
  
  
• Rim & garnish: dab of coconut cream + shortbread/graham cracker crumble, fresh blueberries, lemon zest
  
  

Do it 

1. Rim a chilled glass with coconut cream, dip in cookie crumbs; add ice.
   
   
2. Shake kava, blueberry tea, coconut cream, lemon, and vanilla with ice (10–12 seconds).
   
   
3. Strain into the glass, top with club soda, garnish with berries + zest.
   
   

Fun twist: Drop in a few frozen blueberries as “ice cubes” for a slow purple swirl.

Blueberry Crumble, the one and only tea for this recipe! Shop here.

Recipe 2: POG Kava Colada Spritz (Passionfruit Orange Guava)

 Makes: 1 tall glass Active time: 2–3 minutes

You’ll need

• 3 oz (90 mL) chilled kava
  
  
• 5 oz (150 mL) POG tea, double-strength & chilled
  
  
• 1 oz (30 mL) coconut cream
  
  
• ¾ oz (22 mL) fresh lime juice
  
  
• ½ oz (15 mL) pineapple juice (optional but delish)
  
  
• Sparkling water to top
  
  
• Garnish: pineapple frond or mint, toasted coconut flakes, lime wheel
  
  

Do it 

1. Build in an ice-filled glass: kava, POG tea, coconut cream, lime (and pineapple if using).
   
   
2. Briefly whip with a whisk to emulsify.
   
   
3. Top with sparkling water; crown with coconut flakes, lime, and a pineapple frond.
   
   

Make it extra: 2 dashes aromatic bitters (alcohol-free if preferred) give tiki vibes.

Recipe 3: Strawberry Shortcake Kava Fizz

 Makes: 1 Collins glass Active time: 3 minutes

You’ll need

• 3 oz (90 mL) chilled kava
  
  
• 4 oz (120 mL) Strawberry Shortcake herbal tea, double-strength & chilled
  
  
• 1 oz (30 mL) oat or almond milk
  
  
• ½ oz (15 mL) fresh lemon juice
  
  
• ½ oz (15 mL) vanilla or simple syrup (to taste)
  
  
• Club soda to top
  
  
• Rim & garnish: swipe of plant milk + shortbread crumble, sliced strawberry, mint
  
  

Do it 

1. Rim the glass with plant milk; dip in crumble. Add ice.
   
   
2. Shake kava, strawberry tea, milk, lemon, and syrup with ice (8–10 seconds).
   
   
3. Strain, top with club soda, garnish with strawberry + mint.
   
   

Dessert move: Finish with a spoon of softly whipped cream and a dusting of crushed freeze-dried strawberry.

Strawberry Shortcake perfection - it’s an absolute must in this creative kava cocktail. Take a look.

Recipe 4: Sunset Kava Party Punch Bowl 

Serves: 8–10 Active time: 10 minutes

You’ll need

• 4 cups (960 mL) POG tea, brewed strong & well-chilled
  
  
• 2½–3 cups (600–720 mL) chilled kava (adjust to preferred strength)
  
  
• 1 cup (240 mL) fresh citrus juice (½ cup orange + ½ cup lime)
  
  
• 1 cup (240 mL) coconut cream, well-stirred
  
  
• ½–1 cup (120–240 mL) pineapple juice, to taste
  
  
• 2–3 cups (480–720 mL) sparkling water or ginger beer (for extra zing)
  
  
• Punch-bowl garnishes: orange + lime wheels, pineapple chunks, halved strawberries, mint, toasted coconut flakes
  
  
• Ice ring (optional): freeze fruit in water or tea the day before
  
  

Do it 

1. Whisk POG tea, kava, citrus juice, coconut cream, and pineapple in a chilled punch bowl until smooth.
   
   
2. Add a large ice block (or an ice ring).
   
   
3. Stir in sparkling water/ginger beer right before serving. Garnish generously; ladle into cups with fruit.
   
   

Style it: Pre-rim cups with toasted coconut + lime zest; set out mint sprigs and umbrellas for DIY garnishes.

POG tea makes this drink perfect to sip. Buy it here.

That’s your kava cocktail toolkit: bold, fun, and refreshingly simple. Batch the teas and coconut cream ahead, add bubbles and garnishes at serving, and let guests customize with lime wedges, mint, toasted coconut, or frozen fruit “ice.”

Keep sweetness light so the citrus pops, and remember the gentle kava basics—sip modestly, skip alcohol/sedatives, and enjoy. Swap fruits by season (mango, cherry, or blood orange are ace) and you’ve got a year-round menu of fun, feel-good mocktails.