{"id":387,"date":"2020-04-20T16:04:02","date_gmt":"2020-04-20T16:04:02","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=387"},"modified":"2020-04-20T16:04:02","modified_gmt":"2020-04-20T16:04:02","slug":"yerba-mate-chai-latte","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/04\/20\/yerba-mate-chai-latte\/","title":{"rendered":"Yerba Mate Chai Latte"},"content":{"rendered":"

Name: Elizabeth Taeed
\nClass Year: 2009
\nCountry of Residence: Portugal<\/p>\n

Why is this recipe great? What\u2019s its backstory? <\/h5>\n

My husband and I run a small loose-leaf tea shop<\/a>, stocked with our favourite teas discovered during our four years of travel. Yerba mate is one of them! It is a herbal tea with caffeine levels on par with coffee, but without any bitterness and with a rich, smooth taste. We also fell in love with masala chai during our year in India, so combining the two is an obvious combination.<\/p>\n

This is a simple recipe we\u2019ve created ourselves for our tea shop, and although it takes a little time (30 minutes), it\u2019s worth every minute of steeping. While you can change the chai ingredients listed as much as you like (including type and amount), I strongly recommend including turmeric pieces as they turn the milk a gorgeous gold and give that distinctly Indian taste! Lastly, if you can\u2019t find yerba mate, you can of course replace it with a black loose leaf tea.<\/p>\n

<\/p>\n

Yerba Mate Chai Latte<\/h5>\n

Serves 2. Takes 30 minutes
\n<\/em><\/p>\n

Ingredients:<\/span>
\n4-5 Tbsp Yerba Mate loose leaf (I like using the Zing in Your Step Lemon Yerba Mate from MatchaAlternatives.com<\/a>, which is green mate + lemongrass + lemon rind)
\n\u00bd cup water
\n2 \u00bd cup Milk or Milk substitute such as almond, hazelnut or soy milk, or lactose-free milk
\nAny or all of the following (you are after all the master of your chai):
\nChopped cinnamon (1-2 sticks equiv.)
\n5-6 whole cloves
\n3 stars of star anise
\n1 mace flower
\n\u00bd Tbsp chopped, dried ginger (or 1 tsp grated fresh ginger)
\n2 opened cardamom pods (crush them with the side of a chopping knife like you would garlic)
\n\u00bd of a whole nutmeg
\n2 tsp of turmeric pieces, or 1 tsp turmeric powder
\n5 peppercorns (I like pink peppercorns)
\n2-3 Tbsp Honey or maple syrup if desired, or 2 Tbsp sugar
\nNutmeg, turmeric and cinnamon powder for garnish<\/p>\n

Instructions:<\/span><\/p>\n

1) Put the water into a saucepan with all the dry ingredients (except the yerba mate and garnishes), and bring to a boil.
\n2) Reduce heat to low, cover and steep 10 minutes. Some of the water may evaporate \u2013 that\u2019s okay!
\n3) Next, add the milk and bring to a simmer, uncovered.
\n4) Stir in sugar, honey or maple syrup at this point if you like a sweet chai.
\n5) Once the milk foams, remove from heat and add the Mate tea. Steep covered for 10 minutes. Note: If you add the mate at the beginning with the other dry ingredients, the leaves will burn, creating a bitter flavor. Wait to add it at this step!
\n6) Using a sieve, pour your latte into a mug or glass, and garnish as you see fit such as with nutmeg, turmeric and\/or cinnamon.
\n7) Sit down, relax, and breathe with your mate latte.<\/p>\n

\"Yerba \"Yerba<\/p>\n

 <\/p>\n

\"Yerba \"Yerba<\/p>\n

\"Yerba
The final drink!<\/figcaption><\/figure>\n

Source:<\/span><\/p>\n

My teashop\u2019s recipe blog:
\nhttps:\/\/matchaalternatives.com\/blogs\/the-ma-blog\/yerba-mate-latte<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Name: Elizabeth Taeed Class Year: 2009 Country of Residence: Portugal Why is this recipe great? What\u2019s its backstory?  My husband and I run a small loose-leaf tea shop, stocked with … Continue reading Yerba Mate Chai Latte<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":243,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[136],"tags":[33077,33076,33075,33074,33078,33073],"class_list":["post-387","post","type-post","status-publish","format-standard","hentry","category-drinks","tag-chai-latte","tag-chai-tea","tag-latte","tag-mate","tag-tea","tag-yerba-mate"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/users\/243"}],"replies":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/comments?post=387"}],"version-history":[{"count":0,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/387\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/media?parent=387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/categories?post=387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/tags?post=387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}