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Traditional Argentine yerba mate prepared in a calabash gourd with a stainless-steel bombilla.

Argentine Yerba Mate

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Traditional Argentine yerba mate prepared in a gourd with a bombilla and hot, not boiling, water.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 gourds
Course: Drinks
Cuisine: Argentine
Calories: 5
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Yerba Mate
  • 1 cup loose-leaf yerba mate coarse-cut with stems
  • 4 cups fresh water heated to 160 to 175 degrees F

Equipment

  • Mate gourd or small heatproof cup
  • Bombilla
  • Kettle with temperature control
  • Thermos, optional

Method
 

Heat the Water:
  1. Heat the water to 160 to 175 degrees F (70 to 80 degrees C). Do not boil; transfer to a thermos if serving over time.
Prepare the Gourd:
  1. Fill the mate gourd about three-quarters full with yerba. Cover the opening, tilt and gently shake so finer particles settle toward the top.
  2. Keep the gourd tilted to form a sloping mound. Moisten the empty side with a small splash of warm water and let it absorb for 30 seconds.
Insert and Refill:
  1. Place the filtered end of the bombilla into the moistened channel and leave it in place. Add hot water slowly beside the bombilla.
  2. Sip through the bombilla, then refill the same spot with hot water. The same yerba can be infused repeatedly until its flavor fades.

Nutrition

Calories: 5kcalCarbohydrates: 1gSodium: 5mg

Notes

  • Do not stir with the bombilla; keeping it still preserves the sloped yerba bed and reduces clogging.
  • Use a clean, fully dry gourd and follow its care instructions to prevent off flavors.