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Mate

Serves 4 Beverage vegan, gluten-free, vegetarian, Beverages

Mate

Mate emerges as a cherished Argentinian tradition, enjoyed both in the morning and the afternoon. This communal drink revolves around a simple yet profound ritual: a shared gourd filled with yerba mate and hot water, sipped through a bombilla. It stands apart from any solitary tea or coffee experience, offering instead a round of camaraderie that unites those gathered.

The taste of mate is an intricate balance of earthiness and subtle bitterness, with an optional hint of sweetness for those who prefer it. The cebador, or server, initiates the round by drinking first and continues to pour for the group, passing the gourd clockwise. Each sip is a moment of connection, a shared pause in the day.

Ingredients

  • 200 g (7 oz)yerba mate
  • hot waterabout 80°C / 175°F, as needed
  • sugaroptional, to taste

Method

  1. Begin by taking your gourd and filling it two-thirds full with 200 g (7 oz) of yerba mate. Hold the gourd at a slight angle so that the yerba forms a slope inside. This helps in creating a pocket for the water to settle and prevents the yerba from becoming overly saturated. Gently shake the gourd to allow any fine dust to settle at the top, which can be discarded or left as is.
  2. Next, pour a small amount of cool water into the hollow created by the slope. This initial wetting allows the yerba to swell and prepares it for the hot water, ensuring that the flavor is not too intense. Insert the bombilla, the metal straw, into the hollow area, taking care not to disturb the slope of the yerba.
  3. Heat water until it reaches about 80°C / 175°F, avoiding a full boil as boiling water can scald the yerba and result in a bitter taste. Slowly pour the hot water into the hollow area where the bombilla is placed. Be careful to pour the water gently so that it does not wet the entire mound of yerba at once, preserving the dry slope.
  4. Sip the mate through the bombilla. The first pour is typically the strongest in flavor. After drinking, refill the gourd with more hot water for the next person in the round, maintaining the same gentle pouring technique. Remember not to stir the yerba with the bombilla, as this can clog the straw and disrupt the flavor balance.
  5. Continue refilling the gourd with hot water until the yerba becomes 'lavado,' or washed out, which is indicated by a noticeable loss of flavor and color in the liquid. At this point, you can choose to add fresh yerba to the gourd to start a new round or conclude the session.