Iced Yerba Mate Latte
This recipe is for my yerba mate sippers out there, and for the mate curious. If you’re an old yerb head this latte is a must for your arsenal of potions. And if you’re new to mate and the earthy, hay-like, smokey sweetness of the herb is too much for you this latte is like delicious training wheels. It’s creamy, mildly sweet, just a little bit earthy and it froths up like a dream. Perfect as a morning sip or afternoon pick-me-up. This recipe is just 4 ingredients, and is as easy as it gets (throw in blender, pour, sip, MAGIC).
I like to double my batch and store it in a lidded jar in the fridge for sipping throughout the week. The milk and tea will naturally separate. Just shake the jar up really well before pouring over ice. Voila, instant iced tea latte!
I like to occasionally switch out my afternoon matcha for a yerba mate drink, hot or iced. Yerba mate contains the xanthines caffeine, theobromine and theophylline — you might recognize those chemical names from coffee, chocolate and green tea. AKA all of my favorite things. Despite that mate’s caffeine content is lower than coffee, its beloved for the quality of stimulation it provides. A slow, sustained, chilled out, blissed out buzz.
I don’t want to exaggerate here, but it’s pretty similar to that feeling you get after a sweaty yoga class. Clear-headed, awake and relaxed. Mate is also a great source minerals, vitamins and polyphenols. It’s a super food and a tea all in one!
I typically source my yerba mate from Organic groceries in bulk, usually from this brand.
If you make this recipe I'd love to hear about it! You can tag me on instagram @willfrolicforfood or use #willfrolicforfood -- xoxo Renee
Iced Yerba Mate Latte
- 2 tbsp loose leaf yerba mate tea
- 1 3/4 cups hot water (190F, barely simmering)
- 2 tbsp almond butter
- 1 tsp honey (or maple syrup)
- Teeny pinch salt
- Optional: a few drops rose water or orange blossom water
- Place your loose leaf yerba mate tea leaves in a tea ball / strainer. Pour your hot water over the tea and steep 3-5 minutes (feel free to steep longer for a stronger infusion). Strain off the tea leaves and then let the warm tea cool to room temp (you could set it in the fridge to speed up the cooling).
- Blend the cooled tea with almond butter, honey and a teeny pinch of salt in an upright blender until frothy. Adjust sweetness, to taste. Pour over ice to serve. Enjoy!