Bolivian Terere is the combination of Yerba mate and Coca. There are over one million Bolivians working in Argentina, while they have adapted to the use of Yerba mate to keep up with the arduous work and endure long hours. Yerba Mate alone is not enough for them. Therefore. Bolivian started adding crushed and whole coca leaves to their brew.
for every 8 oz Bolivian Terere has a combination of 200 grams of Yerba mate, reinforced with 26.7 grams of whole and crushed leaves. providing the optimal blend to prepare an uplifting drink that will keep you going.
How to prepare it
- Add 4 tea spoons of the tetere in your 20 oz tumbler
- Add 1-2 leaves of Llujta. or 2 tea spoons of raw sugar 0r 1.5 bags of Splenda.
- Insert the bombilla
- Pour the hot water
- Stir for 10 seconds
- Let it brew for five minutes
- Stir once again for 10 seconds
Do not discard the herbs once you are done with the liquid part, add 2-3 fresh tea spoons of terere, sweetener to taste, add hot water to top, stir and drink.
You can repeat the same process up to 5 times. Once your tumbler is full of herbs, do not discard. Empty then wet and used terere in a jar and add two 20 oz tumblers of water with some sweetener and let it rest over night. Sift next day, and you have an amazing energy beverage that you can drink all day long and that can be stored up to a week in the refrigerator.
- Add WaterFill 1/3 of the tumbler with NovoANdina Tetere and slant it at 45-degree angle. If you want a strong flavor, cover the yerba with warm water and wait a couple of minutes.
- Put the bombillaPut the bombilla (covering the top with thumb) on the same lower side of the yerba, on a digging motion, and pressing until you reach the bottom of the tumbler.
- Add ice cubsIn a jug, put the ice cubes and the water, juice or lemonade. You can add the citrus slices, sugar and herbs to the jug or put them in the glass itself.
- Add the liquid to the lower sideAdd the liquid to the lower side, aiming as close as possible to the bombilla to avoid the higher (and dry) part of the yerba slant to get wet.
- Repeat step 4Your tereré is done! Just drink and repeat number 4.
As it happens with the hot terere, the tereré will gradually lose its flavor. When you get to that point, carefully remove the bombilla and repeat from step 2 but this time on the ‘dry side’ – opposite from where it was.
You can also start over which will give you the perfect opportunity to experiment with different herbs, fruits and even spices.
The traditional terere is served cold in Paraguay
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