Yerba Matte Recipe

Warm the gourd

If using a traditional mate gourd, pour a small amount of hot (not boiling) water into the gourd, swirl it to warm and remove any dust, then discard the water. Warming helps preserve flavor and prevents the leaves from immediately scorching.

Add yerba

Fill the gourd about one-half to two-thirds full with loose yerba mate (about 4 tablespoons). Tilt the gourd so the yerba gathers on one side, creating a hollow on the other side.

Insert the bombilla

With the yerba tilted and slightly compacted on one side, insert the bombilla (filtered straw) into the hollow side at a slight angle so the filter end sits against the bottom. If you don’t have a bombilla, plan to use a fine mesh strainer when pouring.

Add cool water (optional)

To protect the flavor and shock the leaves less, pour a small splash (about 1–2 tablespoons) of room-temperature water into the hollow to moisten the bottom layer of leaves. Let it absorb for 30–60 seconds.

Pour hot water

Heat water to about 75–80°C (170–175°F). Slowly pour hot water into the hollow next to the bombilla until the gourd is nearly full (use about 120–200 ml for the first infusion depending on gourd size). Avoid pouring directly over the top of the pile of leaves to keep some dry leaves for subsequent infusions.

Sip and refill

Sip through the bombilla. Refill the gourd with additional hot water (same temperature) as desired. Each refill (cimarrón) yields another flavorful infusion. Use the optional cold water to slightly cool very hot water between refills if needed.

Sweetened mate

If you prefer sweet mate, add about 1 teaspoon of sugar (or your preferred sweetener) into the hollow before the first hot water pour and stir gently with the bombilla or a spoon until dissolved.

Citrus or mint

For a bright flavor, add a slice of lemon or orange into the gourd or drop a few fresh mint leaves on top before pouring hot water. The citrus/mint will infuse with subsequent refills.

Mate cocido / latte

To make a mate latte (mate cocido con leche), steep the yerba in hot water as above, but instead of refilling with water, heat 120 ml milk (do not boil) and pour it into the gourd or strain the infused water into a cup and froth the milk. Sweeten to taste.

Using a teapot or French press

If you don’t have a gourd/bombilla, place yerba (4 tbs) in a teapot or French press, pour 500 ml hot water (75–80°C), steep 2–4 minutes, then strain and serve. Re-steep leaves 2–3 times.

After you finish, empty the wet leaves from the gourd. Rinse the bombilla and gourd (or teapot/French press) with warm water. Let the gourd air dry completely to prevent mold. If your mate gourd is made of natural calabash, avoid prolonged soaking.