Mate Cocido Quemado
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
8 Cups
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Calories
76 kcal
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Course
Breakfast
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Cuisine
Paraguayan
Mate Cocido Quemado
Description
Mate Cocido Quemado starts by caramelizing granulated or brown sugar in a pan over medium-low heat without burning it. The yerba mate is then briefly toasted with the caramelized sugar before hot water is poured in. The mixture is gently simmered to meld flavors while avoiding boiling, which could produce bitterness. After steeping, the infusion is strained or allowed to settle, and served hot. Milk or additional sugar may be added according to preference, softening the flavor or enriching the mouthfeel.
This drink is often consumed warm, providing a mildly sweet, toasty, and slightly bitter herbal infusion. It pairs well with breakfast or afternoon snacks and can be enjoyed on its own as a comforting beverage.
To store, cool to room temperature and refrigerate in an airtight container for up to two days. Reheat gently on the stovetop without boiling, adding water or milk to adjust consistency if it thickens.
Making ahead is convenient—prepare in advance, store chilled, then gently reheat when needed, adjusting sweetness before serving.
Ingredients
- 100 g granulated white sugar adjust to taste, ½ cup, or light or brown sugar
- 70 g yerba mate Paraguayan yerba maté brand is best for making Cocido. However, any other kind of Plain Yerba mate is just as good. (I use Plain Pajarito Yerba maté, 1 cup, plain
- 2 liters water depending on how strong you like. (The ideal temperature is approximately 160 to 180-degree f, hot
- milk or additional sugar as you prefer
Instructions
- In a medium heavy-bottomed pan over medium-low heat, add the sugar and cook, stirring until the sugar dissolves and caramelizes (be careful not to let the sugar burn). If using brown sugar, cook until it melts.
- Next, stir in the yerba mate and allow it to toast for a few seconds. Then, pour in the hot water. Bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar fully dissolves from the bottom of the pan. Be careful not to let it come to a full boil to prevent any bitterness.
- Remove from the heat and let steep for 5 to 10 minutes to allow the yerba to settle to the pan's bottom before serving or strain right away, through a fine mesh strainer, into cups and serve.
- If the Cocido Quemado is too strong for your taste, dilute it with hot water or hot milk. Adjust the sugar to taste.
Notes
- Store cooled Mate Cocido Quemado in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop over low to medium heat, stirring occasionally and avoiding boiling to preserve flavor.
- Add hot water or milk when reheating if the infusion has thickened after refrigeration to reach the desired consistency.
- This drink can be made ahead and stored chilled, making it convenient for later enjoyment with flavor adjustments as needed.
User Reviews
Overall Rating
5
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