Montreal Yerba Maté
Yerba Maté Recipes
Maté Latté
You can use organic soy milk, rice milk, almond milk or dairy milk. Use sweetener of your choice. We like organic sugar, raw-unfiltered honey, or maple syrup.
- Brew the maté, then fill the cup 3/4 full with hot brewed Yerba Maté.
- Add two tablespoons of desired sweetener to your cup.
- Top off your favorite milk. Stir and enjoy!
Variation: Flavored Maté Lattés You can add any flavored syrups to a maté latté to create maté specialty drinks. Try hazelnut, caramel, almond, peppermint, and more...
Thai Iced Mocha Maté
Coconut créme gives this iced version of a hot rainforest beverage, a taste of the warm and sunny islands. It may be one of the best tasting drinks of all time!!
Makes: 4 Cups
Prep Time: 10 min
Ingredients:
- 2 cups brewed Maté
- 1 cup condensed coconut créme or coconut milk
- 3 Tablespoons honey
- 2 cups ice
*Note: Canned coconut mik can be obtained at most natural food stores and almost all Asian markets. Unsweetened or sweetened coconut milk or regular or light is fine. It is best to find the natural version with out potassium metabisulfite as a preservative.
Directions:
Brew the Java Maté in your French Press, coffee maker, or tea pot. Pour the brewed maté into a glass and stir in the honey until it dissolves, then add the coconut créme or milk. Add Ice, stir, and serve.
Iced Maté
Directions: Use 3-5 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 chilled, or over ice.
Cold brew vs. hot brew:
Cold brewed maté has a light and crisp flavor while hot maté that has been chilled has more of a deeper richer flavor.
Made too much hot maté?
Chill your left over maté in the refrigerator. It stores well in the fridge for a couple of days.
Links
J&A Fair Trade Yerba Maté