Recipe of the Month: Yerba Maté

Written by Cafe Campesino on Mar 1, 2006 in NEWSLETTER, Recipes |
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The Many (Many) Ways to Prepare Yerba Maté!

Cold Steeped Yerba Maté:

BY THE GLASS: Use 3 tea bags per quart of fresh cold water. Gently stir, and let sit for 10 minutes to one hour, or overnight in the refrigerator. Serve at room temperature, chilled, or over ice.

BY THE GALLON: Use 8 tea bags per gallon. Follow the same instructions as above.

Shake It Up! – Guayakí tea bags steep instantly in cold water! Open a bottle of your favorite water. Fold a Guayakí Yerba Maté tea bag in half and drop it into the water bottle. Shake. Enjoy Maté on the Go!

Guayakí Yerba Maté can be brewed in a variety of ways:

French Press: Place 3-4 Tablespoons of loose yerba maté in the French Press (use more or less depending on desired strength). Add enough cool water to moisten the maté. Then add hot water. Steep for 3-10 minutes. The longer, the stronger.

Coffee Maker: Place loose yerba maté in filter basket. Add enough cool water to moisten the maté. Then run the machine as usual.

Espresso Maker: Guayakí Yerba Maté brews well in most espresso makers. Place loose yerba maté in a double portafilter, and pull as double, long shot for a total of 4 ounces. Run the machine as usual, brewing it as a double shot. Makes a great latté.

Traditional Maté Gourd and Bombilla: Yerba maté is shared traditionally in a maté gourd to inspire community. A maté gourd is a dried, hollowed-out vegetable gourd (Lageenaria vulgaris) that has been hand-carved by an artist with great care. Learn how to cure and pack your gourd to begin your own daily ritual.

Tea Pot or Tea Ball: Add loose yerba maté to teapot and moisten with cool water before adding hot water. The maté will sink to the bottom in a few minutes. Pour through a fine metal mesh strainer if one is not built into the teapot. (When using a tea ball, a fine-mesh filter is most effective.) This method also works great with a reusable tea sack.

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