Mate Cocido, also known as Cocido Quemado or Cocido Negro, is a staple in Paraguayan culture.
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It's a clear, aromatic drink that ranges in color from light amber to greenish-brown, depending on the amount of yerba mate used and the strength of the brew.
It has a mildly bitter flavor and is traditionally served hot in a cup, often sweetened with sugar or a sugar substitute, and sometimes finished with a splash of milk to mellow the taste.
It can also be enjoyed cold over ice for a refreshing alternative.
☕ A Practical & Healthier Approach
While mate cocido preparation can vary from region to region and family to family, my recipe offers a simple and practical approach-without the need for hot lump charcoal, as used in the traditional method.
This way, you still get that rich, toasty flavor without the health concerns now associated with using charcoal in drinks like this.
Although it wasn't widely known in the past, studies have shown that burning charcoal can release potentially carcinogenic compounds.
This Mate Cocido Quemado recipe uses just three ingredients-white sugar, plain yerba mate, and hot water-making it easy to prepare at home in about 15 minutes. You can enjoy it as is or with a splash of warm milk.
It pairs well with traditional Paraguayan snacks like Chipa Mestizo, or sweet pastries such as Pasta Frola or Medialuna, whether for breakfast or an afternoon merienda.
🧉 A Brief History of Cocido Quemado in Paraguay
Traditionally, many Paraguayan families prepare mate cocido by placing yerba mate and sugar together in a metal or clay dish-yerba on one side, sugar on the other.
Then, a hot piece of burning charcoal is placed directly on top to toast and caramelize both ingredients.
Once the yerba and sugar are melted and slightly smoky, the mixture is added to boiling water, stirred, steeped, and finally strained.
It's often served with a splash of milk and accompanied by traditional snacks like chipa, mbejú, galletas, or coquitos.
This technique brings deep, smoky flavor-but today, many avoid using charcoal due to health concerns, opting instead for modern stovetop caramelization.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Granulated sugar: Used to caramelize at the beginning, which gives cocido quemado its clean, classic caramelized flavor. If using white sugar, cook it until it turns golden amber. My shortcut: use light brown sugar-it already contains molasses, so you just need to melt it. It adds deeper flavor with less time and effort.
- Plain yerba mate (I use Pajarito): The key ingredient that provides the earthy, roasted flavor. Paraguayan brands like Pajarito are strong and bold-perfect for this recipe. I've found that other brands can be too mild and result in a weaker taste. However, any plain yerba mate will work just fine.
- Hot water: Used to steep the toasted yerba and dissolve the caramelized sugar.Make sure to only let it come to a gentle boil for a few minutes, then turn off the heat to avoid bitterness.
- Milk or extra sugar (optional): Added at the end, if desired, to mellow the strength or sweeten the drink to taste.
How to Make Mate Cocido
Note: Full instructions are provided in the recipe card below.
In a medium heavy-bottomed pot over medium-low heat, add the sugar and cook, stirring until the sugar dissolves and caramelizes (be careful not to let the sugar burn). If using light brown sugar, cook until it melts.
Next, stir in the yerba mate and allow it to toast for a few seconds. Then, pour in the hot water. Bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar fully dissolves from the bottom of the pot.
Be careful not to let it come to a full boil to prevent any bitterness.
Remove from the heat and let steep for 5 to 10 minutes to allow the yerba to settle to the pan's bottom before serving or strain right away, through a fine mesh strainer, into cups and serve.
If the Cocido Quemado is too strong for your taste, dilute it with hot water or hot milk. Adjust the sugar to taste. Enjoy!
Tip: Be careful-mate cocido can easily boil over if the heat is too high. Keep it at a gentle simmer and watch it closely.
Watch Recipe Video
Storage, Make Ahead, & Freezing
- Storage: Let the cocido cool completely, then store it in an airtight container or glass jar in the fridge for up to 3 days.
- Make Ahead: You can prepare cocido quemado in advance and reheat it gently on the stove or in the microwave. Avoid boiling to preserve its smooth flavor.
- Freezing: I don't recommend freezing-cocido is best enjoyed freshly made.
Camila's Tips & Variations
- Alternative method: If you prefer, you can toast the yerba mate together with the sugar from the start. Let them caramelize slowly in the pan. Just be extra careful not to burn the mixture, as yerba can turn bitter quickly when overheated.
- Don't walk away! Once you add the sugar, keep an eye on it-caramel can go from perfect to burnt in seconds.
- Water Shortcut: If you don't want to preheat water for mate cocido beforehand, simply use room temperature water and bring it to a boil directly in the pot. Once it reaches the first boil, turn off the heat immediately to avoid overheating the yerba, which can cause bitterness.
- Use Paraguayan yerba mate if possible: Brands like Pajarito give a bold, toasty flavor that holds up beautifully in cocido quemado. Other brands might taste too mild.
- Add orange peel: For a fragrant citrus twist, add about 50 g of orange peel right after toasting the yerba. Let it infuse as the mixture steeps.
- Cocido de Maní (Peanut Cocido): Toast 1 cup of raw ground peanuts in a dry heavy-bottom pot until golden and fragrant. Add 1 liter of boiling water and ½ cup of molasses. Bring to a boil-and it's done! Strain if desired, or serve as is for a more textured drink.
- Customize it: Like it creamier? Add a splash of milk. Prefer it sweeter? Stir in more sugar or honey to taste.
- For a smoky touch: Let the yerba toast a few extra seconds in the caramel before adding water-but be careful not to burn it!
- Serve it hot or cold: Cocido is delicious warm or poured over ice for a refreshing drink. Try it with or without milk or sweetener-both ways are delicious!
Frequently Asked Questions
Can I use a different brand of yerba mate?
Yes, but I recommend Paraguayan brands like Pajarito for their bold, toasty flavor. Some other brands may result in a milder, less flavorful cocido.
Does cocido have caffeine?
Yes, yerba mate naturally contains caffeine-less than coffee but enough to give you a gentle energy boost.
Can I make it without caramelizing the sugar?
You can, but you'll miss out on the deep, smoky flavor that makes cocido quemado unique. If you're short on time, try using light brown sugar for a quicker version.
How do I make it less bitter?
Yerba mate is naturally a bit bitter, but you can mellow the flavor by avoiding a hard boil. Keep the heat low and let it steep gently. Adding milk or a bit more sugar also helps balance the bitterness.
Can I drink cocido cold?
Absolutely! Serve it over ice for a refreshing cold version. It's delicious both hot and chilled.
Can I reuse the yerba?
No, for cocido quemado, the yerba is fully steeped in the cooking process and isn't reusable like in traditional mate.
Why is pure mate cocido sometimes called "cocido negro"?
Cocido negro refers to mate cocido prepared without milk, highlighting its dark color and bold, concentrated flavor. It's the purest version of the drink, made simply with yerba mate, sugar, and water. The name distinguishes it from creamier versions that include milk, which lighten both the taste and appearance.
Did you know?
Yerba mate is more than a flavorful drink-it's rich in antioxidants, natural caffeine, and nutrients. Traditionally consumed in Paraguay and across South America, it can boost energy, support digestion, and enhance mental focus. According to Healthline, it also contains compounds that may protect the heart, reduce inflammation, and aid fat burning when paired with physical activity.
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Recipe
Mate Cocido Quemado
Ingredients
- 100 g (½ cup) granulated white sugar, light or brown sugar , adjust to taste
- 70 g (1 cup) plain yerba mate (I use Pajarito).
- 2 liters Hot water , depending on how strong you like. (The ideal temperature is approximately 160 to 180-degree f)
- Milk or additional sugar as you prefer
Instructions
- In a medium heavy-bottomed pot over medium-low heat, add the sugar and cook, stirring until the sugar dissolves and caramelizes (be careful not to let the sugar burn). If using brown sugar, cook until it melts.
- Next, stir in the yerba mate and allow it to toast for a few seconds. Then, pour in the hot water. Bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar fully dissolves from the bottom of the pot. Be careful not to let it come to a full boil to prevent any bitterness.
- Remove from the heat and let steep for 5 to 10 minutes to allow the yerba to settle to the pan's bottom before serving or strain right away, through a fine mesh strainer, into cups and serve.
- If the Cocido Quemado is too strong for your taste, dilute it with hot water or hot milk. Adjust the sugar to taste.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
