This recipe we’re sharing today is a variant and convenient way of making an easy and practical homemade Mate Cocido Quemado, (no charcoal required), but nevertheless delicious! Made with only 3 ingredients: white sugar, plain yerba mate, and hot water. Moreover, we also listed information about how to make an Authentic Mate Cocido Quemado with hot charcoals, so you’ll easily be able to adapt this recipe to the available ingredients you have or prefer.
What is Mate Cocido Quemado?
Mate Cocido Quemado is a Paraguayan Yerba Mate infusion with a very distinctive bitter taste and unique sweet notes. Consumed hot or cold, with or without milk, accompanied by chipa or sweet pastry, for breakfast or afternoon snack.
How to make Mate Cocido Quemado?
The authentic way of making Mate Cocido Quemado is by combining plain yerba mate, and sugar in a heavy-duty pot, *(make sure that the yerba mate you are going to use is plain, do not use the one that comes with flavors). Then, a few hot charcoals are added to the sugar mixture and tossed around, so the sugar can caramelize, (this gives the cocido a delicious burnt sugar flavor (hence the name cocido Quemado) and the yerba can get toasted.
Then, hot water is added. After that, you just let it rest for a few minutes, allowing the flavors to marry and to let the yerba sink to the ground before serving. Serve in a cup, add a splash of milk or by all means drink it as it is if preferred. 😉
Yield: 8 to 10 cups of Cocido | Total Time: 15 minutes
- 100g (about 8 measuring tablespoons) granulate white sugar
- 100g( about 14 measuring tablespoon) Plain yerba mate. Paraguayan yerba maté brand is best for making Cocido. However, any other kind of Plain Yerba mate is just as good. (I use Plain Pajarito Yerba maté)
- 2-liter hot water, depending on how strong you like. (The ideal temperature is approximately 160 to 180-degree f)
- Milk or additional sugar as you prefer
In a medium heavy-bottomed pan over medium-low heat, add the sugar and cook, stirring until the sugar dissolves and caramelized, (be careful not to let the sugar burn). Stir in the yerba mate and add the hot water. Simmer over low heat, stirring constantly, until the caramelized sugar dissolves from the bottom of the pan, about 2 to 3 minutes. Turn off the heat and let it rest for 5 minutes, allowing the flavors to marry and to let the yerba sink to the ground before serving, or just take a sieve to serve it right away. (Too strong? Just dilute it with more hot water or hot milk). Enjoy!
Pair with our Perfect Chipa Buns