Argentinian Yerba Mate, Part III

[I’m collaborating on a three-part series with the team at Argentinian Yerba Mate. In Part 1, we explored how to make yerba mate, Part II showcased origins of the brew, and today we’ll look at ways to work with yerba mate as an ingredient. Hope you enjoy!]

I’ve been in San Francisco for the past month and found yerba mate in many places. Argentina is the world’s largest producer of yerba mate, and it is neat to see how one country’s national drink is adapted in different countries. Our default approach to yerba mate in the US is to use it as we do tea – brew and drink. But once you view yerba mate as an ingredient or component of something larger than a standalone brew…the possibilities are endless.

You know how nitro coffee got really popular the past few years? You’ll start seeing nitro tea everywhere in the next few years. Boba Guys offers a rotation of nitro teas and they recently had nitro yerba mate at the Potrero location. The pour is wonderful, bright and frothy with a bit of sweetness. I like how it’s served it in a beer glass, feels pretty decadent in the middle of the day ^-^

Not far in the Mission neighborhood is Stable Cafe. Here yerba mate appears twice on the short drinks menu. You can order it as a classic hot or iced brew…or opt for a yerba mate latte. It’s served with whole milk, almond milk, oat milk. I like it best with oat milk, and a seat at the beautiful outdoor garden. The color is a shade lighter than a classic latte and drinks smoothly with the oat milk rounding out the bitter eges. You get the satisfaction of drinking a coffee-esque beverage but with a focused, energized calm (as opposed to the jittery coffee buzz). The caffeine content between Argentinian yerba mate and coffee is similar, but caffeine in yerba mate is released in the body gradually so you get an sustained type of energy…

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Argentinian Yerba Mate, Part II

[I’m collaborating on a three-part series with Argentinian Yerba Mate. Over the course of the next few months we’ll explore how to make/drink yerba mate, origins of the brew, and ways to work with yerba mate as an ingredient. Hope you enjoy Part II today ^-^]

Over in Part I, we got a brief overview of Argentinian yerba mate and brewed yerba mate in a French press (instead of traditional gourd). I love the gourd, but it’s not always practical and the French press is an excellent tool for the everyday drinker.

I’ve also tried brewing Argentinian yerba mate in gaiwans and small 6oz pots, but French press works best if gourd is not an option. (I’ve had yerba mate ground superfine and pulled like a shot of espresso which was neat…subject for another day!) Today…

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Argentinian Yerba Mate, Part I

[I’m collaborating on a three-part series with Argentinian Yerba Mate. Over the course of the next few months we’ll explore how to make/drink yerba mate, origins of the brew, and ways to work with yerba mate as an ingredient. Hope you enjoy Part I today ^-^]

Ever since that one afternoon in Mendoza (scroll to the middle of the post), I’ve had an eye out for Argentinian yerba mate wherever I go. It’s not as common in the US, so I often brew yerba mate at home. Always during the day, and with a good snack.

Argentina is the world’s leading producer of Yerba mate. It’s also happens to be the country’s national drink.

The crushed leaves come from the yerba mate tree, an evergreen plant native to the Misiones Province of Argentina. The production process of the leaves is 100% natural and the name yerba mate is a combination of yerba (‘herb’ in Spanish) and mate (the name of the infusion).

Tradition (this drink is centuries old) calls for yerba mate to be made in a gourd, but I like to simplify things with…

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