1 Serve
15 Mins
Heat fresh water in a kettle until it reaches approximately 160-77°C, ensuring it does not reach a rolling boil to prevent burning the leaves.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
5 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
7 mg / 1,250 mgPotassium
13 mg / 4,700 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 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 the mate gourd about two-thirds full with Yerba Maté leaves.
Tilt the gourd to one side to create a slope with the leaves, then insert the bombilla into the empty space.
Pour the hot water into the space where the bombilla is placed and allow it to infuse for a few minutes before serving.
9
g47
g11
g
