Mate Cocido

Nutrition · per serving

Steps

1. 1

   Measure the yerba mate, water, milk, and sugar. Put the water in a small saucepan or kettle and begin heating. For the smoothest flavor, avoid a vigorous boil; the water should be very hot, just before boiling.

   20 g yerba mate400 ml water200 ml whole milk20 g sugar
2. 2

   Place the yerba mate in a small saucepan or heatproof jug. Pour over the hot water, stir once, and let it steep for 3 minutes. This short infusion gives a balanced, toasty bitterness without becoming harsh.

   20 g yerba mate400 ml water
3. 3

   Strain the infusion through a fine sieve into a clean saucepan, pressing lightly on the leaves to extract the liquid but not so hard that the drink turns muddy.

   20 g yerba mate400 ml water
4. 4

   Add the milk and sugar to the strained mate. Warm over low heat for 1 to 2 minutes, stirring until the sugar dissolves and the drink is steaming. Do not let it boil after adding the milk, or the flavor can dull and a skin may form.

   200 ml whole milk20 g sugar
5. 5

   Divide the hot mate cocido between 2 cups and serve immediately. Taste and add a little extra sugar at the table if desired.

Origin & History

Mate cocido is a long-standing household drink in Argentina, made by brewing yerba mate as an infusion rather than preparing it in a gourd with a bombilla. It became especially popular as an economical, practical way to serve mate to families, schools, and workers, often enjoyed sweetened and sometimes with milk.