5 Creative Recipes with Mate Tea

Ingredients :

• 1 cup of brewed and cooled maté tea
• 1 cup of fresh or frozen strawberries
• 1/2 cup of fresh or frozen blueberries
• A ripe banana
• 1 to 2 tablespoons of honey (adjust to your taste)

Preparation :

• Mate Tea Infusion:

Start by brewing your yerba mate tea. Use about a tablespoon of yerba mate leaves per cup of hot water. Let it steep for 5 to 10 minutes, then remove the tea leaves. Allow the tea to cool to room temperature, then refrigerate until thoroughly chilled.

• Fruit Preparation:

If using fresh fruit, wash it thoroughly. Hull the strawberries and cut them in half. If using a banana, peel it and cut it into pieces to make blending easier.

• Assembling the Smoothie:

In a blender, combine the cooled yerba mate tea, strawberries, blueberries, and banana slices. For a thicker smoothie, you can use frozen fruit.

• Adding Softness:

Add the honey to the mixture. You can adjust the amount depending on your preference for sweetness. If you prefer a less sweet smoothie, start with a tablespoon of honey and adjust to taste.

• Mixing:

Close the blender lid and blend at high speed until all the ingredients are thoroughly combined and the consistency is smooth and homogeneous. If the smoothie is too thick, you can add a little more yerba mate tea to thin it out.

• Tasting:

Pour the smoothie into glasses. You can decorate with some fresh fruit on top or a small mint leaf for a visual effect.

• Serve Immediately:

This smoothie is best enjoyed immediately, while still chilled. It offers a perfect combination of the invigorating properties of yerba mate tea and the freshness of fruit, ideal for a morning boost or a healthy afternoon snack.

Trick :

For a variation, you can add Greek yogurt or a handful of spinach for a touch of protein or extra greens. Feel free to experiment with different fruits depending on the season and your preferences. Enjoy!

Ingredients :

• 2 cups of heavy cream
• 1 tablespoon of yerba mate tea leaves
• 5 egg yolks
• 1/2 cup granulated sugar, plus a little more for garnish
• 1 teaspoon of vanilla extract

Material :

• 4 to 6 ramekins (depending on their size)
• A kitchen torch or an oven grill

Preparation :

• Cream Infusion:

Preheat your oven to 150°C (300°F).
In a saucepan, gently heat the heavy cream without letting it boil. Add the yerba mate leaves and let it steep over low heat for about 10 minutes. Strain to remove the tea leaves.

• Preparing the Egg Yolks:

In a bowl, beat the egg yolks with the sugar and vanilla extract until the mixture turns pale and becomes frothy.

• Cream and Egg Combination:

Slowly pour the infused and cooled cream over the egg yolk mixture, stirring constantly to avoid cooking the eggs.

• Cooking in a bain-marie:

Divide the mixture among the ramekins. Place the ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake in the oven for approximately 30 to 35 minutes. The crème brûlée should be set but still slightly wobbly in the center.

• Let it rest:

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, place them in the refrigerator for at least 2 hours.

• Caramelization:

Just before serving, sprinkle a thin layer of granulated sugar over each crème brûlée. Use a kitchen torch to caramelize the sugar or place the ramekins under the oven broiler until the sugar has melted and turned golden.

• Serve :

Serve immediately after caramelizing to enjoy the contrast between the crispy sugar layer and the sweetness of the cream.

Advice :

• For a more or less pronounced tea flavor, adjust the brewing time to your taste.
• Crème brûlée can be prepared a day in advance up to the cooling stage, making it a perfect dessert for planned meals.
• Be careful not to cook the cream for too long to prevent it from separating.

This yerba mate crème brûlée offers a delightful fusion of classic crème brûlée sweetness and the distinctive aroma of yerba mate tea, creating a dessert that is both elegant and surprising. Enjoy!

Ingredients :

• 4 chicken thighs
• 2 cups of brewed and cooled maté tea
• The juice of 2 oranges
• 2 cloves of garlic, minced
• 1 onion, thinly sliced
• 1 teaspoon of dried thyme or a few sprigs of fresh thyme
• Salt and pepper, to taste
• Olive oil
• Zest of one orange for garnish

Material :

• A large frying pan or casserole dish
• A baking dish if necessary

Preparation :

• Chicken Marinade:

In a large bowl, combine the brewed yerba mate tea, orange juice, minced garlic, thyme, salt, and pepper. Place the chicken thighs in this mixture and ensure they are well coated. Marinate in the refrigerator for at least one hour, ideally longer for more pronounced flavors.

• Preheating and Preparing the Chicken:

Preheat your oven to 180°C (350°F) if you plan to finish cooking in the oven.

Remove the chicken from the marinade and pat it dry with paper towels. Keep the marinade for later.

• Braising the Chicken:

In a large skillet or Dutch oven, heat a little olive oil over medium heat. Add the chicken thighs and brown them on all sides. Remove the chicken and set aside.

• Cooking the Herbs:

In the same pan, add the sliced ​​onion. Sauté until translucent. Then return the chicken to the pan.

• Adding the Marinade:

Pour the reserved marinade over the chicken and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the chicken is almost fully cooked.

• Oven Finishing (Optional):

If you want crispier skin, transfer the chicken and sauce to an ovenproof dish and bake in a preheated oven for about 10-15 minutes.

• Finalization:

Taste the sauce and adjust the seasoning if necessary. Serve the braised chicken garnished with orange zest and a little fresh thyme.

Advice :

• You can add vegetables like carrots or potatoes to the pan for a complete meal.
• For a thicker sauce, you can reduce it over the heat after removing the chicken.
• This dish pairs well with white rice or mashed potatoes to absorb the delicious mate tea and citrus sauce.

This braised chicken dish with maté tea and citrus offers a perfect combination of flavors, with the richness of maté tea and the freshness of citrus, for a meal that is as delicious as it is original. Enjoy!

Ingredients :

• 1 cup of quinoa
• 2 cups of brewed and cooled maté tea
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup finely chopped red onions
• 1/4 cup chopped walnuts or almonds (optional)
• 1/4 cup chopped fresh cilantro or parsley
• Salt and pepper, to taste

For the vinaigrette:

• 3 tablespoons of extra virgin olive oil
• 1 tablespoon of red wine vinegar or lemon juice
• 1 teaspoon of honey or maple syrup
• Salt and pepper, to taste

Material :

• A saucepan with a lid
• A large salad bowl
• A small bowl for the salad dressing

Preparation :

• Cooking Quinoa:

Rinse the quinoa under cold water to remove the bitterness. Drain well.

In a saucepan, bring the maté tea to a boil. Add the rinsed quinoa, reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the liquid.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.

• Vegetable Preparation:

While the quinoa is cooking, prepare the vegetables: cut the cucumber, the pepper, the cherry tomatoes and finely chop the red onion.

• Preparing the Vinaigrette:

In a small bowl, combine the olive oil, red wine vinegar or lemon juice, and honey or maple syrup. Season with salt and pepper to taste. Whisk until well blended.

• Assembling the Salad:

In a large bowl, combine the cooled quinoa, chopped vegetables, nuts or almonds, and fresh herbs.

Pour the dressing over the salad and toss well to coat all the ingredients. Adjust the seasoning with salt and pepper as needed.

• Service :

Serve the quinoa salad with maté tea at room temperature or chilled. It can be stored in the refrigerator in an airtight container for a few days.

Advice :

• For a variation, add protein such as grilled chicken, chickpeas, or tofu for a more complete meal.
• You can also experiment with other types of vegetables or herbs depending on your preferences and what you have on hand.
• This salad is perfect for a picnic, lunch at the office, or as a side dish at a barbecue.

This quinoa salad with maté tea is a refreshing and nutritious dish, perfect for a light lunch or as a unique side. Its combination of flavors and textures will delight your taste buds! Enjoy!

Ingredients :

• 2 cups of all-purpose flour
• 1 teaspoon of baking powder (chemical leavening agent)
• 1/2 teaspoon of salt
• 1 tablespoon of powdered mate tea
• 3/4 cup unsalted butter, at room temperature
• 1 cup of sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 1/2 cup dark chocolate chips

Material :

• A large mixing bowl
• An electric mixer or a whisk
• A baking sheet
• Parchment paper

Preparation :

• Preheating the oven and preparing the dough:

Preheat your oven to 180°C (350°F).

In a bowl, mix the flour, baking powder, salt and powdered mate tea.

• Creation of the Butter-Sugar Mixture:

In another large bowl, beat the butter and sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer on medium speed.

• Adding the Egg and Vanilla:

Add the egg and vanilla extract to the butter-sugar mixture, beating well after each addition.

• Incorporation of Dry Ingredients:

Reduce the mixer speed and gradually add the flour mixture to the butter-sugar mixture, beating just enough to combine.

• Adding Chocolate Chips:

Incorporate the dark chocolate chips into the batter using a spatula or wooden spoon.

• Biscuit Formation:

Line a baking sheet with parchment paper.

Using a tablespoon or a small ice cream scoop, form balls of dough and arrange them on the tray, spacing them a few centimeters apart.

• Cooking :

Bake the cookies in a preheated oven for 10-12 minutes or until lightly golden brown around the edges.

• Cooling:

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Advice :

• Be careful not to overcook the biscuits to retain their soft texture inside.
• You can adjust the amount of powdered mate tea for a stronger or weaker taste.
• These biscuits can be stored in an airtight container at room temperature for several days.

These yerba mate and chocolate biscuits are the perfect accompaniment to your cup of tea or coffee. Their crispy exterior and soft interior, combined with the unique flavor of yerba mate and melting chocolate chips, make them an irresistible treat. Enjoy!