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Ingredients
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Base & Milks
Ginger-Pineapple Infusion
Yerba Mate & Flavoring
Method
Ginger-Pineapple Infusion
Prepare and simmer
Place sliced ginger, diced pineapple, 1 cup water, and 2 tablespoons granulated sugar in a small saucepan. Bring to a gentle boil over medium heat, then reduce to low and simmer for 8–10 minutes, stirring occasionally, until pineapple softens and ginger flavor is pronounced.
Strain and cool
Remove from heat and let the infusion sit 5 minutes. Strain the liquid through a fine-mesh sieve into a bowl or measuring cup, pressing on the solids to extract as much liquid as possible. Discard solids (or reserve for another use). Let the infusion cool to room temperature (about 15 minutes) or chill briefly in the fridge.
Yerba Mate & Milk Preparation
Steep yerba mate
Heat 1/2 cup water to just below boiling (about 185°F / 85°C). Add 2 tsp loose-leaf yerba mate (or 2 tea bags) and steep for 4 minutes for a medium-strength infusion. Strain leaves (or remove tea bags) and allow the mate concentrate to cool slightly.
Combine milks
In a mixing container, whisk together 1 cup whole milk, 1/2 cup evaporated milk, and 1/4 cup sweetened condensed milk until homogeneous and slightly frothy. Add a pinch of salt and 1 teaspoon fresh lime juice; whisk to incorporate. The pinch of salt brightens flavors and balances sweetness.
Blend with infusions
Pour the cooled ginger-pineapple infusion (about 1 cup) through a fine sieve into the milk mixture, followed by the cooled yerba mate (about 1/2 cup). Whisk gently until evenly combined. Taste and adjust: if sweeter is desired, add up to 1 additional tablespoon sugar or more condensed milk; if brighter, add a little more lime juice.
Finish & Serve
Garnish and enjoy
Optional: garnish each glass with a thin slice of fresh ginger, a small pineapple wedge, or a sprig of mint/yerba mate. Serve immediately. Stir before drinking if separation occurs.