Yerba Mate

The traditional drinking vessel for yerba mate is a dried gourd called a mate; the tea is sipped through a special drinking straw called a bombilla (bom-bee-jah).

Yerba Mate has a unique flavor that may be enjoyed many ways:

• Drink with milk and sugar as you do coffee
• Try a MATE LATTE with steamed milk and a squirt of honey or vanilla syrup
• Enjoy it’s earthy flavor straight up and unsweetened
• Chill out with ICED MATE
• Mix iced mate with your favorite juice to make a stimulating MATE COOLER. Great Combos to try: Mango Mate, Peach Mate, Yerba Mate Colada (rum optional!)

Matcha

General Matcha Latte Recipe

Mix together to make paste:

• 1tsp Matcha Powder
• 1-2tsp Sweetener (Sugar, honey, Agave, etc)
• 2oz. Hot Water

Wisk in 6-8oz. Milk (hot or cold)

For hot Matcha Latte you could top with a bit of milk foam and a dusting of Matcha or cardamom powder.

For Iced Latte pour over ice (will make 16oz Drink.)

For Frozen Latte Whirl in blender with ice.

Flavored Matcha Latte

Add flavor shot with milk.

Excellent combinations to try:

• Vanilla Matcha Latte
• Ginger Matcha Latte
• White Chocolate Matcha Latte
• Melon Matcha Latte (especially good iced)

Iced Juice-n-Matcha

Make paste as advised above Wisk in 6-8oz of cold juice instead of water. Try coconut, pineapple, or mango.

Irie Chai

Here are several methods for make chai, one last minute method, one stovetop method (more labor but better flavor) and several make-ahead concentrates to have on hand for a week’s worth of hot or iced Chai Latte.

**This is all about you so add more or less tea, sugar or milk depending on you like it.

Chai Latte

CHAI ON THE FLY

Use one TBS Irie Chai per cup. Cover with 212º water and let steep, covered, for 5-10 minutes. Add honey or sugar and a dash of milk and you are good to go.

Stovetop Method

• 1 TBS Irie Chai per cup
• 3/4C water per cup
• 1/4C milk (whole, soy, or whatever) per cup
• 1/2 - 1 tsp honey or sugar per cup

Place ingredients in pan, slowly bring to a boil. Turn down flame and simmer for 5 minutes. Strain and enjoy. Refrigerate leftovers for up to 3 days.

CHAI FROM A CONCENTRATE

Hot Chai Latte: Heat together 3/4C Chai concentrate (recipe follows) and 1/4C Milk

Iced Chai Latte: Stir together 3/4C Cold Chai concentrate with 1/4C milk. Add ice.

Chai Concentrate

Coffee Maker Method

Place the 1TBS loose chai in the filter of a regular drip coffee maker.

Place the sweetener (1/2 - 1 tsp honey or sugar per cup) in the carafe of the coffee maker.

Run through one cycle and turn machine off.

Stir the concentrate to fully incorporate the sweetener.

Let cool and refrigerate for up to one week.

Stovetop Method

Follow stovetop method above but leave out milk. Let cool and refrigerate for up to one week.

Commercial Sized Concentrate

Makes 1/2 Gallon (64 oz)

2.5oz of loose Irie Chai into basket/filter of coffee maker
64oz water

Run through one brew cycle and add:
1/4 cup sugar
1/2-3/4 cup honey

Stir to combine. Store in refrigerator.

To make 1 serving of chai use 3/4 part concentrate to 1/4 part milk of choice.