In the Kitchen
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Created in partnership with the National Institute for Argentine Yerba Mate.
Okay, there’s just something about plants grown in South America. They’re sort of #winning when it comes to producing delicious, healthy foods.
Coffee beans? Cacao trees? Quinoa?
And now, yerba mate. If you haven’t heard of it, yerba mate is a tea made from the leaves of the rainforest mate tree. In Argentina, basically everyone drinks it, socially, by passing around a cup called a “gourd” and sipping through a “bombilla,” which is essentially a fancy straw.
Not only does mate have some pick-me-up effects a la java, it’s chock full of vitamins and minerals. Turn it into a sweet, nutty latte and you may never drink a “typical” one again.
Why we love this recipe:
Argentinian Yerba Mate is super high in powerful antioxidants (it has even more than green tea!) and is linked to reduced inflammation, and when paired with freshly made cashew milk, it makes the perfect chilled, slightly-sweet bev for morning sipping.