Mate cocido is a variation of traditional mate, brewed by steeping the dried leaves in hot water rather than boiling water. This tea-like drink has an earthy, vegetal flavor with a gentle caffeine kick. Mate cocido is often enjoyed as a social ritual in parts of South America, with the gourd and bombilla passed between friends to foster community. It provides a smooth, sustained energy boost without jitters. To best enjoy mate cocido, use water between 160-180°F and strain out leaves before drinking. Though traditionally unsweetened, flavors can be added to enhance the experience. With its rich history and unique preparation method, mate cocido warmly brings people together.
Use a French press to infuse the leaves at 80°C. Never boil the water. For more pleasure, keep the infusion cool and make cocktails.
The holly is from South America. It’s traditionally drunk in central and southern South America. Indigenous Guaraní first cultivated the holly before European colonization.
When served cold, it’s called tereré in Guaraní. Cruz de Malta is a classic Argentine brand made since 1874.
- steep the leaves in a French press with hot, not boiling, water.
- It’s faster than traditional mate. You can drink it hot, cold, or iced. It has health benefits like lowering cholesterol and providing antioxidants.
- mate cocido is steeped in hot water then strained.
- Mate is made by pouring hot water over loose leaves. Both deliver unique flavors and experiences.
Learn how to prepare mate. It tastes like green tea, with hints of tobacco and oak. The simplest method is to steep it in 170°F (77°C) hot water. Avoid boiling water as it makes a bitter drink.
It’s traditionally drunk in South America – Paraguay, Argentina, Uruguay, Brazil, Bolivia and Chile. The indigenous Guaraní people first cultivated it before European colonization.
Here’s a guide on how to prepare mate. You need a mate cup, bombilla and leaves. Mate cups come in different materials. Gourds need to be cured before first use. Bombillas are metal straws with filters. There are many blends to suit different tastes. Never use boiling water, 140-170°F is best. Use 1 tablespoon per 8 ounces of water.
You can prepare it without special equipment too. Use a french press, tea strainer or infuser instead. Add 3 tablespoons to your french press. Cover with cold water then add hot water – 80 to 100°F is optimal. Let it steep for 2 minutes before drinking.
The holly offers gentle energy without jitters or crashes. It contains antioxidants, can boost energy and improve mental focus.
Enjoy mate on its own or make cocktails. Try mate cocido for a tea-like infusion. Use 15 grams per liter of 160°F water and steep it in a french press. Add to cold water for refreshing tereré. Experiment with flavors or switch up your preparation method – becoming a cebador takes practice!
- Leaves in sachet or tea filter.
- Boiling water.
- 1 French press.
- Kettle with temperature control.
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Put leaves in tea bag or filter.
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Add boiling water. Let infuse several minutes.
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Put leaves in cup.
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Add cold water. Let soak few minutes.
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Add hot water. Drink through bombilla until aroma gone.
Experiment with flavorings. Find drink that suits you best. Never use boiling water; makes bitter brew. Ideal temperature 77°C.