Mate is a tonic herbal drink brewed from Paraguayan holly leaves. Traditionally, mate is drunk in Latin America: this tea is rich in caffeine and nutrients, but even hot it does not warm up the body, which is especially appreciated on the hot days of this continent.
Instructions
Step 1
Mate has a bitter, tart taste and rich aroma. It is suitable for both early breakfast and evening tea. The invigorating and adrenaline-raising mate does not disturb sleep like strong coffee. On the contrary, people who consume mate tea every day increase their vitality and strength, they need less time to rest and sleep. At the same time, mate does not exert stress on the nervous system: its invigorating effect is due to vitamin A, B vitamins, hormones of joy, sulfur, magnesium, iron, calcium and sodium.
Step 2
It is due to its beneficial properties that mate is appreciated as a morning drink. Mix it with milk and you will feel full for a long time. Put a liter of medium fat milk on the fire, bring it to a temperature of 60 degrees and add 4 tablespoons of crushed mate leaves to the milk. Bring the mixture to a boil, but do not boil. Pour the boiling milk into a cup, strain from the leaves. If pure mate is bitter for you, sweeten it with honey or sugar. Two mugs of milk mate, in terms of the composition of vitamins and nutrients, can replace a full breakfast.
Step 3
To make traditional Latin American mate, you need calabas, the vessel in which this drink is prepared and drunk. Pour 2/3 of the dry mate into the calabash, cover the container with your hand and shake it several times, including in a circular motion. Tilt the calabash so that the mate forms a slide at the bottom of the vessel. Pour hot water (80 degrees) on the free spot of the calabash. First, pour in just a little and let the water wet the leaves. Repeat this action after a minute. Insert into kalabas a bombizyu - a small metal tube designed for drinking mate. The bomb should touch the bottom tightly; plug the other end with your fingers. The tube must be stationary. After that, pour hot water into the calabash in a thin stream. When leaves begin to appear on the surface, replace some of them with fresh ones. Mate can be consumed almost immediately after brewing.
