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This has become my daily beverage of choice (not that I’ve given up coffee). The most important thing about yerba mate that I’ve discovered to keep it from getting bitter is something I saw in a snippet on another site – soak it in a little bit of cold water before brewing, just enough to get the leaves good and wet. I forgot to do this one time and it makes a HUGE difference in the flavor.

The way I have it:
2 Tbs yerba mate
1 Tbs dark chocolate chunks, broken up
2 tsp Oolong tea
1/4 tsp peppercorns
1/4 tsp whole cloves
a dash of nutmeg & cinnamon
Brew with 2.5 cups of water in an automatic drip coffee pot, add sugar and a dash of cream. I love it hot or iced!

Preparation
190 °F / 87 °C 5 min, 0 sec

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Columbus, Ohio, United States

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