Recipes & Beverages

Make yerba mate at home—hot, iced, and brewed

Step-by-step guides for traditional mate, tereré, and mate cocido, plus flavor ideas and practical tips for gourds, bombillas, and water temperature.

How to prepare mate

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Core recipes

Three classic ways to enjoy yerba mate

Pick a style, then follow the simple method. Each recipe includes ingredients, steps, and tips to fine-tune flavor and strength.

Wooden mate gourd with a metal bombilla straw

Traditional hot mate (gourd + bombilla)

The iconic shared preparation: fill the gourd, create a “mountain,” and pour hot (not boiling) water for balanced flavor.

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Iced drink in a glass with ice cubes and a metal straw

Tereré (iced mate)

A refreshing cold version—often with citrus or herbs—made with ice water (or juice) and enjoyed on warm days.

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Dried herbs and leaves in spoons on a rustic wooden background

Mate cocido (brewed/steeped)

A familiar “tea-style” brew: steep yerba mate in hot water, then strain. Great for mugs, thermoses, and beginners.

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Technique

How to prepare traditional mate (quick method)

A simple, reliable approach you can repeat. Adjust water temperature and pour technique to control bitterness and strength.

1) Add yerba + tilt

Fill the gourd about 1/2 to 3/4 with yerba mate. Cover the mouth with your hand, invert, and shake lightly to bring finer particles to the top. Tilt to form a “mountain” on one side.

2) Add cool water first

Pour a small amount of cool or lukewarm water into the lower side. Let it absorb for 30–60 seconds—this helps protect the leaves and can reduce harsh bitterness.

3) Insert the bombilla

Insert the bombilla into the wet side, aiming toward the bottom. Once placed, avoid stirring—moving it around can clog the filter.

4) Pour hot water + sip

Add hot water (commonly ~160–175°F / 70–80°C) into the wet side. Sip, then refill in the same spot. Keep the “mountain” dry as long as possible for a smoother progression.