📝 About This Recipe
Experience the communal heartbeat of South America with this authentic Yerba Mate preparation. Derived from the holly tree (Ilex paraguariensis), this infusion offers a robust, earthy profile with notes of fresh grass and a pleasant smoky bitterness. It is more than just a caffeinated beverage; it is a social ceremony that provides a sustained energy boost without the jitters associated with coffee.
🥗 Ingredients
The Infusion Base
- 1/2 to 3/4 cup Loose Leaf Yerba Mate (Traditional cut with stems (con palo) for better filtration)
- 1 liter Filtered Water (Heated to exactly 160°F-175°F; never boiling)
The 'Dummie' Water (Initial Soak)
- 1/4 cup Room Temperature Water (To protect the nutrients and flavor of the leaves)
Flavor Enhancers (Optional/Modern)
- 1 teaspoon Dried Orange Peel (Thinly sliced and dried)
- 3-4 pieces Fresh Mint Leaves (Bruised to release oils)
- 1 teaspoon Stevia Leaves or Honey (Only if a sweeter 'mate dulce' is preferred)
- 1/2 teaspoon Dried Chamomile Flowers (For a floral aromatic note)
- 1 thin piece Ginger Slice (For a spicy kick)
👨🍳 Instructions
-
1
Heat your filtered water in a kettle until it reaches between 160°F (70°C) and 175°F (80°C). It is crucial not to let it boil, as boiling water scorches the delicate leaves and creates an unpleasantly bitter brew.
-
2
Fill your cured gourd (mate) about two-thirds to three-quarters full with the loose leaf yerba mate.
-
3
Cover the top of the gourd with your palm, turn it completely upside down, and shake it vigorously for 10 seconds. This brings the larger stems to the bottom and the fine dust to the top to prevent the straw (bombilla) from clogging.
-
4
Tilt the gourd at a 45-degree angle so the yerba accumulates on one side, creating a 'slope' or 'mountain' of dry leaves, leaving a hollow space on the other side.
-
5
Pour a small amount of room-temperature water into the hollow space. Let it sit for 1-2 minutes until the leaves absorb the water; this 'awakens' the yerba and prevents thermal shock.
-
6
If using aromatics like mint or orange peel, tuck them into the hollow space against the wet yerba now.
-
7
Cover the thumb-hole of your bombilla (the mouthpiece) with your thumb to create a vacuum. Insert the filtered end of the bombilla into the bottom of the hollow space, wedging it firmly under the 'mountain' of leaves.
-
8
Pour the hot water from your kettle or thermos into the hollow space, aiming for the spot right next to the bombilla. Do not soak the dry 'mountain' at the top yet.
-
9
Let the tea steep for about 30 seconds before taking your first sip. This first infusion is the strongest and most bitter.
-
10
Sip through the bombilla until you hear a slight gurgling sound, indicating the water in that cycle is finished.
-
11
Refill the hollow space with hot water for the next person or your next serving. As the flavor fades after several refills, gradually begin wetting the dry 'mountain' of leaves to renew the taste.
-
12
Continue refilling until the yerba becomes 'lavado' (washed out), which usually happens after 10-15 refills.
💡 Chef's Tips
Never use boiling water; if the water boils, add a splash of cold water to bring the temperature down before pouring. Do not stir the yerba with the bombilla; moving the straw will clog the filter and make the infusion muddy. If you find the taste too bitter, add a pinch of sugar or dried hibiscus to the hollow space. Always clean your bombilla with a small brush after use to prevent the buildup of bitter resins. Cure a new wooden or gourd mate before first use by filling it with wet yerba for 24 hours to seal the pores.
🍽️ Serving Suggestions
Serve with 'Facturas' (Argentine pastries) or Dulce de Leche filled croissants. Pair with savory 'Bizcochitos de grasa' (small flaky biscuits) for a traditional afternoon snack. Enjoy alongside toasted sourdough bread with cream cheese and quince jam. Offer to friends in a circle, where the 'Cebador' (server) prepares and passes the mate to each person. Keep a large thermos of hot water nearby to maintain the ritual without frequent trips to the stove.