What is yerba mate?
Yerba mate is a traditional South American caffeinated herbal tea, known for its earthy flavor and stimulating properties.
BREAKFAST
Paraguayan Cocido Quemado (Burnt Yerba Mate Tea) with Milk and Chipa
Experience a unique Paraguayan breakfast with Cocido Quemado, a rich, smoky yerba mate tea prepared by burning sugar and mate leaves. Served with warm milk and traditional chipa, this recipe offers a comforting and authentic start to your day.
HOW TO MAKE IT
Let's cook.
01
Heat a small, heavy-bottomed saucepan or a metal cocido burner over medium-high heat. Add 2 tablespoons of granulated sugar to the dry pan.
02
Allow the sugar to melt and caramelize, stirring occasionally with a metal spoon, until it turns a dark amber color and begins to smoke slightly. This is the 'quemado' or burnt part.
03
Carefully add 2 tablespoons of loose yerba mate to the burnt sugar in the pan. Stir quickly for about 15-30 seconds, allowing the mate to toast and absorb the smoky flavor from the sugar. Be careful not to burn the mate completely.
04
Pour 1 cup of water into the pan. The sugar will seize and harden, but continue to stir over medium heat until the sugar dissolves and the mate infuses into the water, about 3-5 minutes. Bring to a gentle boil, then remove from heat.
05
Strain the cocido mixture through a fine-mesh sieve into two heatproof mugs, pressing down on the mate leaves to extract all the liquid. Discard the solids.
06
Warm 1 cup of milk in a separate small saucepan over medium heat until hot but not boiling, about 2-3 minutes. Pour the warm milk into the cocido, adjusting to your preference.
07
Serve immediately with warm chipa on the side for dipping.
About This Recipe
Experience a unique Paraguayan breakfast with Cocido Quemado, a rich, smoky yerba mate tea prepared by burning sugar and mate leaves. Served with warm milk and traditional chipa, this recipe offers a comforting and authentic start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a stronger cocido, let the mate steep in the hot water for an extra minute or two before straining. Adjust the amount of sugar to your taste; some prefer it sweeter, others less so. You can also add a small piece of orange peel to the burning sugar for a citrusy note.
Easy Substitutions
If you don't have yerba mate, strong black tea can be used as a substitute, though the flavor will be different. Any type of milk (dairy or non-dairy) can be used. If chipa is unavailable, a plain cheese bread or even a simple biscuit can be a suitable accompaniment.
Storage & Reheating
Cocido Quemado is best enjoyed fresh. Leftover cocido can be stored in an airtight container in the refrigerator for up to 1 day, but the flavor may mellow. Reheat gently on the stovetop.
Serving Suggestions
Serve this Cocido Quemado with a side of fresh fruit like oranges or bananas. It pairs wonderfully with other Paraguayan breakfast items such as mbejú or a simple toasted bread with butter. For a more indulgent treat, serve with a sprinkle of cinnamon on top of the milk.
Common Mistakes
Over-burning the sugar: If the sugar turns black and smells acrid, it will make the cocido bitter. Start over if this happens. Not stirring the sugar: This can lead to uneven caramelization or burning in spots. Not straining properly: Bits of mate leaves can make the drink gritty. Use a fine-mesh sieve. Adding cold milk: This will cool down the cocido too much; always warm the milk separately.
Frequently Asked Questions
Can I make this without burning the sugar?
While you can make a regular mate tea, the 'quemado' (burnt sugar) process is what defines Cocido Quemado and gives it its unique smoky, caramelized flavor.
What is chipa?
Chipa is a traditional Paraguayan cheese bread, typically made with cassava flour, often shaped into small rings or balls.
Is Cocido Quemado very caffeinated?
Yes, yerba mate contains caffeine, so Cocido Quemado will have a stimulating effect similar to coffee or strong tea.
MORE TO KNOW
The 'quemado' technique is central to this recipe, imparting a distinctive smoky, slightly bitter, and caramelized flavor to the yerba mate. This method is traditionally done with a special metal cocido burner, but a heavy-bottomed saucepan works well. The key is to achieve a dark caramel without completely burning the sugar to an acrid state. The quick toasting of the mate leaves in the burnt sugar is what gives Cocido Quemado its unique depth.
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