Daily Yerba Mate Recipe

Warm the vessel

Pour a small amount (about 30 ml) of the hot water into the gourd or teapot, swirl it around to warm the vessel, then discard that water. Warming prevents the yerba from cooling the brew too fast.

Add yerba

Measure 3 tablespoons of loose yerba mate into the warmed gourd or teapot. Tilt the gourd so the yerba piles on one side, creating a sloped bed with a hollow space on the lower side.

Insert bombilla (if using)

If you have a bombilla, gently insert it into the hollow space at the bottom of the sloped yerba mound, keeping the filter end against the lower wall. If using a strainer, skip this step and plan to pour through the strainer when serving.

Add a little cold water (optional step to protect flavor)

Pour about 30–50 ml of cold water into the hollow space where the bombilla sits. Let it rest 30–60 seconds. This rehydrates the leaves and protects them from being scorched by hot water, resulting in a smoother taste.

Pour hot water

Heat water to just below boiling (around 75–80°C / 170–175°F). Slowly pour about 200–250 ml of hot water into the hollow space, wetting the yerba at the bottom first. Fill until you reach roughly 300–350 ml total infusion water. Do not stir; let the leaves remain settled.

Steep briefly

Allow the mate to steep for 30–60 seconds before sipping. If using a gourd and bombilla, sip directly through the bombilla. If using a teapot, pour through a fine mesh strainer into your cup.

Taste the infusion. If it is too strong, add up to 50 ml of cold water to dilute to your preference. If you prefer it sweetened, stir in 1 teaspoon of honey or sugar until dissolved.

For a citrus lift, squeeze a slice of lemon or slide an orange slice into the gourd/teapot. For a refreshing herbal note, bruise 3–4 mint leaves and add them to the infusion.

For iced yerba mate: let the infusion cool slightly, pour over a glass filled with ice cubes (about 4), and serve immediately. Optionally add a splash of cold water to balance strength.

Yerba mate can be re-steeped several times. To re-steep, add another 200–250 ml of hot water (same temperature) into the hollow space. Each subsequent steep will be milder — adjust steep time to taste.

Serve 1 standard portion to one person. If sharing in the traditional style, pass the gourd and bombilla around, refilling with hot water between turns.