Paraguayan Mate cocido recipe.
Cocido is one of my favorite drinks in the whole world, cocido con leche (with milk) is even better…you can try a similar version to the Paraguayan Cocido at Tully’s the name is Latte Mate or order the bagged version online (which is pretty good)
But for those of you that want the real cocido here it goes:
1- You will need Yerba mate that you can find in Some groceries stores, at tullys, or which I recommend online in: http://www.yerba-mate.com/
2- In a pan put about 6 table spoons of lose yerba mate and around 3 sugar spoons and mix together and let the sugar become gold brown, but be careful because the sugar gets fast and easily burned…then turn the fire off and poor around 2 cups of water over the yerba and sugar (you can poor less water to make the cocido stronger or more water to make it weaker)…then drain everything and your Cocido is done, to make it the way I like poor a little bit of milk into it.
3- Enjoy it with chipa if you can.
Another interesting way to drink Yerba Mate.
Coffee Pot
Yes, you can make tea in your coffee pot. Mate can be enjoyed all day long with completely different results then coffee. You still get energized, but without the negative effects . Four tablespoons for a twelve cup pot.
French Press
The plunger pot is perfect. You really get the most out of your infusion using this method. Heat cool tepid water from the tap. Steep for three minutes and serve.
Loose Mate Single Serving
Perhaps the most economical way to enjoy your mate is to buy our loose leaf packages (1/2 pound bags) and steep with a strainer or tea ball. Simply measure a half ounce portion and splash with cool water to help preserve nutrients, then steep in hot (but not boiling) water for 3-4 minutes. Some folks add honey or a splash of lemon!
Tea Bags
Place one bag in a eight ounce cup. Add fresh water just off the stove and serve.
Iced Tea
One ounce (six tablespoons) to one half gallon of water. Chill and serve. Our favorite way to make iced tea is with a coffee pot. Simply fill with 10 cups of water (or 12 depending on the size) and add 3-4 tablespoons of mate (we suggest one of our summer brews). Pour into a pitcher or another type of container. Then brew another 4-5 cups with the same mate from the previous brew. Combine this with the first brew. Add about 10 ice cubes. Sweeten with sugar if desired. Place in refrigerator to chill. This method makes a rather strong brew. Enjoy!
Espresso Machine
Our Matélatte blends are great for enjoying an herbal latte. Make a traditional latte with milk and flavor and substitute matelatte leaf.
Traditional Gourd
In South America you have two main ways of drinking mate. Hot or cold. When you use the term Mate, this means hot. When you use the term Tereré (te-er-re) this means ice cold water. Fill the gourd one-third full with loose mate, herb or tea of choice. When brewing mate, you take fresh water and heat to around 180-degrees, fill the gourd to the top of the rim and drink from your bombilla (tea sipper). It is customary for the host (cebador) to take the first gourd full. More water is added and passed to the next person. This is repeated until all parties are satisfied.
If you are going to drink out of a gourd, you must cure it first. The purpose of curing the gourd is to seal the pours and remove any vegetable flesh that might be present. I personally like using the passion berry because it will always have that aroma even if you just use the traditional mate
Gourd Curing Instructions
** Please wash Bombilla before use**
1. Place two table spoons of mate inside gourd.
2. Heat water and fill the gourd to the top of the rim.
3. Allow mate to soak in gourd for 24 hours. After 24 hours empty gourd and rinse. Take a spoon and gently scrape the inside of the gourd.
4. Once you have scraped the gourd, repeate the process one more time. After the second time, the gourd is ready for use.
Caring for your gourd
Rinse mate after use. The gourd will stain dark green after some use. Store in a warm, dry, well- ventilated location.. Do not put in dishwasher!
October 14th, 2007 at 12:12 am
Thanks for the great recipe and helpful hints. I like mate cocido with milk and my son likes it without. This is a good drink for the cold weather.
October 15th, 2007 at 1:13 am
We can’t forget of the mbeyu, another great side for the cocido, and for the lazy people or for the busy ones there is an option, Pajarito Cocido Mix, is very good and you can even taste the smokey flavor.
November 5th, 2007 at 3:49 pm
We drink cocido quemado everyday when we are in Boston, and especially now that we are in Paraguay. My cousin makes especially delicious cocido, and I learned the trick yesterday. She adds dried orange peel to the Yerba when she is caramelizing it. Sounds a bit unorthodox, at least to me, but it really is delicious and you should try it.
November 6th, 2007 at 5:12 am
Gustavito: Thanks a lot!! I will definetly try it tomorrow!! Can’t wait. How is your life in Paraguay? Send some pix!
July 6th, 2008 at 5:29 pm
Hi,
Thank you for posting the mate cocido recipe!
I got a small package of mate as a present from my sister in Germany but didn’t know exactly what to do with it as I didn’t want to buy any bombilla/gourd just for to try it out.
Your information (cafe plunger,etc) came in very handy.
I especially loved the mate cocido recipe.
greetings from London,
julia
July 8th, 2008 at 7:36 am
Cocido quemado - i love it, when we go around magasa I always try to strol around while zippin it.
Have anyone tried “Havana Banana”?
http://therecipe-finder.com/havana-banana/2786/
July 15th, 2008 at 1:11 pm
Interesting list of mate recipes. Here in the southern area of South America we mainly use the traditional gourd, but some people prefer other variations, such as mate dulce (sweet mate). Mate goes great with bizcochos, facturas or other traditional south american pastries.