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Loading...Mate is Argentina's iconic national drink, a bitter, herbaceous infusion of dried yerba mate leaves shared socially from a hollowed gourd with a metal straw called a bombilla. It is sipped slowly throughout the day and is prized for its gentle caffeine lift, antioxidant content, and deep cultural tradition that brings friends and family together.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings4
Yield1 filled gourd (about 1 liter brewed over multiple refills, serves 4)
Nutrition Facts
Per serving (estimated)
- 8 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 1 gCarbs
- 0 gFiber
- 0 gSugar
- 0 gProtein
- 6 mgSodium
- 42 mgPotassium
- 9 mgCalcium
- 0.4 mgIron
- 0.5 mgVitamin C
- 3 mcgVitamin A
Ingredients
For the mate
- 3/4 cup (about 50 g) dried yerba mate leaves
- 4 cups (about 1 liter) filtered water, heated to 160-175°F (70-80°C)
- Sugar, honey, or stevia to taste (optional)
Equipment
- 1 traditional mate gourd (calabaza or ceramic)
- 1 metal bombilla (filtered straw)
- 1 small kettle or thermos for hot water
Directions
- Warm the gourd by filling it about halfway with a little of the hot water, swirling for 30 seconds, and discarding the water; this prevents thermal shock and preps the vessel.
- Fill the warmed gourd roughly two-thirds to three-quarters full with the yerba mate leaves, then cover the opening with your palm and gently shake so the finer dust settles toward the bottom and the coarser leaves rise.
- Tilt the gourd at about a 45-degree angle so the yerba slides to one side, leaving a small empty pocket on the opposite side; this empty zone is where water will be poured.
- Slowly pour a small splash of cool or lukewarm water (about 2 tablespoons) into the empty pocket to gently moisten the leaves, then let the gourd rest for 1 minute so the powder swells and seals the base.
- Insert the bombilla into the wetted, lower portion of the yerba at a slight angle, positioning the perforated filter end among the damp leaves and making sure it does not touch the bottom of the gourd.
- Pour hot water (160-175°F / 70-80°C – never boiling, which scorches the leaves) into the empty pocket until the gourd is nearly full, and let it steep for about 30 seconds.
- Begin sipping slowly through the bombilla; once the liquid runs low, top up the gourd with more hot water and continue drinking. The mate can typically be refilled 8 to 12 times before the flavor is exhausted.
- Pass the gourd around to share with companions between refills, refilling the water after each full round so every person receives a freshly replenished cup.
Cook’s Notes
- Always use water that is hot but not boiling; temperatures above 185°F (85°C) extract bitter tannins and dull the herbal, grassy notes of the yerba.
- The very first pour (called the cebada) is the most intense; subsequent refills become milder and more delicate as the leaves continue to release their flavor.
- If you prefer sweet mate, stir sugar or honey directly into the dry yerba before the first water pour so it dissolves evenly through the leaves.
- For a smoother body, look for yerba mate labeled 'suave' (with stems) rather than 'corte puro' (pure leaf); the stems balance the bitterness and create a longer-lasting infusion.
- Sharing mate from one gourd is a deep social custom; if you're a guest, accept it, take three or four slow sips, and say 'gracias' before passing it back to the cebador (server).
