Easy Paraguayan Mate

Name: Easy Paraguayan Mate
Prep time: 5 min
Total time: 5 min
Yield: 2 serving
Ingredients: dried herbs; water; yerba mate

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
2
Calories
8 kcal
Course
Drinks
Cuisine
Paraguayan

Easy Paraguayan Mate

Deacon Moody

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A Paraguayan mate recipe does not require much; however, to make a proper mate, you must have the right equipment, such as yerba, guampa, and bombilla. One of the best things about Mate is that it can be made in minutes. What’s more, there are endless ways to customize it, too – like adding medicinal herbs, such as chamomile, anise seeds, boldo, etc...

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Ingredients

Servings

dried herbs , katuava, boldo, chamomile, ginseng, mint, lemon verbena, etc.
water , hot (160° to 175° F)
yerba mate

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Instructions

Pour the yerba inside the gourd until it is ¾ full. Cover the mouth of the mate gourd with one hand, invert it and shake it vigorously for about 4 seconds. The purpose of this is to get the smallest particles to sit on the top of the brewing.
Now place the gourd again in its position, taking care of the brewing to remain inclined on one side. Heat water in a kettle to a simmer, not a boil (It should be no more than 160° to 175° F degrees F); transfer it to a thermo.
Cover the mouth of the bombilla with your thumb and put the filter end into the hollow part of the brewing. Pour a little cold water into the gap you've made inside the gourd. Keep the gourd tilted until the Yerba has absorbed the water.
Uncover the bombilla only when you have found the definite position of the bombilla touching the bottom of the gourd. This way, you will keep the filter from blocking with fine particles. Then, begin pouring the hot water softly inside the gourd. Hmm!!
Fill a cured gourd just over half full with yerba. Tilt the gourd until the tea covers the side and almost reaches the top. Before putting the straw in, pour a little cold water into the gap you've made inside the gourd.
Keep the gourd tilted until the Yerba Mate has absorbed the water. Put the filtered end of the mate straw into the tea at an angle. Pour hot (not boiling) water into the yerba mate tea and drink. A temperature of 160° to 175° Fahrenheit is best.

Equipments used:

Notes

How to Store & Re-Heat
To store: Paraguayan Mate, separate the gourd and bombilla and let them air dry completely. Store them in separate airtight containers in a cool, dry place.
To reheat: Pour a small amount of cold water into the gourd, moisten the yerba mate, then add hot water (160° to 175° F). Steep for a few minutes, insert the bombilla, and enjoy. Remember to clean and dry the gourd and bombilla after each use for longevity.
Make-Ahead
Prepare the yerba mate as usual by filling the gourd with yerba mate, adding desired herbs or spices, and pouring in hot (not boiling) water. Allow the yerba mate to steep for a few minutes until it reaches the desired strength. Pour the yerba mate into a thermos or flask to keep it warm. Close the thermos or flask tightly to prevent the yerba mate from cooling down. To serve, pour the mate into a gourd and insert the bombilla. Sip and enjoy!
Note: Make-ahead yerba mate will lose some flavor and freshness over time, so it's best to consume it within a few hours. If the mate is left out too long, it can become bitter and unpalatable. Additionally, it's best not to store the yerba mate in the gourd, as this can cause it to become too wet and affect the flavor.
Make-ahead yerba mate will lose some flavor and freshness over time, so it's best to consume it within a few hours. If the mate is left out too long, it can become bitter and unpalatable. Additionally, it's best not to store the yerba mate in the gourd, as this can cause it to become too wet and affect the flavor.
Make-ahead yerba mate will lose some flavor and freshness over time, so it's best to consume it within a few hours. If the mate is left out too long, it can become bitter and unpalatable. Additionally, it's best not to store the yerba mate in the gourd, as this can cause it to become too wet and affect the flavor.
It's traditional to share yerba mate with others and pass the gourd and bombilla around in a group. To do this, the person who prepares the mate takes the first sip to ensure the flavor is balanced and then passes the gourd to the next person in the circle. It's important not to touch the bombilla with your hands, which is considered impolite.
It's traditional to share yerba mate with others and pass the gourd and bombilla around in a group. To do this, the person who prepares the mate takes the first sip to ensure the flavor is balanced and then passes the gourd to the next person in the circle. It's important not to touch the bombilla with your hands, which is considered impolite.