Mate

Ingredients

Instructions

1. 1

   Heat the water to 70-80°C. Do not let it boil; water that is too hot makes mate bitter and can scorch the leaves. If you do not have a thermometer, bring the water close to a simmer, then let it stand for about 2 minutes.

2. 2

   Divide the yerba mate between 2 mate gourds or heatproof cups, using about 20 g in each. Tilt each vessel so the yerba gathers to one side, forming a slope; this helps control extraction and keeps the bombilla from clogging.

3. 3

   Pour a small splash of the hot water into the lower side of the yerba in each vessel to moisten it first. Let it absorb for 30 seconds; this protects the flavor and helps the leaves swell evenly.

4. 4

   Insert the bombilla into the moistened side of each mate and keep it in place. Pour in more hot water slowly near the bombilla until each vessel is about three-quarters full. Do not stir once the bombilla is inserted, or it may clog.

5. 5

   Serve immediately. Refill each mate repeatedly with more hot water as it is sipped, using the remaining water. Add sugar or sweetener only if desired.

Nutrition per serving

Notes

• •Traditional mate is often shared from one gourd, but for 2 servings this version uses separate vessels for convenience and hygiene.
• •Use water below boiling point for the best flavor; boiling water makes the infusion harsh.
• •A bombilla is the traditional filtered metal straw, but a fine tea strainer and cup can be used if needed.
• •Yerba mate can usually be refilled several times before the flavor becomes weak.

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