1 Serve
15 Mins
Heat fresh water in a kettle until it reaches approximately 71°C to 77°C, ensuring it does not reach a full rolling boil to avoid burning the Yerba Maté leaves.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
14 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
26 mg / 4,700 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
70 mgNet Carbs
0 gAlcohol
0 g
Fill a gourd or mug about two-thirds full with Yerba Maté leaves, tilt it to one side, and insert the bombilla into the empty space.
Pour the hot water gently into the side of the gourd where the bombilla is placed, allowing the leaves to steep and release their flavor.
9
g47
g11
g
