A uniquely Paraguayan hot tea made by caramelizing yerba mate with sugar over coals before brewing, creating a smoky, bittersweet dark drink unlike any other tea.
Instructions
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1
Place sugar in a metal ladle or small pan over heat. Melt until it becomes dark caramel.
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2
Add yerba mate to the caramelized sugar. Stir quickly to coat — the mate will toast and smoke.
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3
Immediately add water to stop the caramelization. It will bubble vigorously.
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4
Simmer 2-3 min. Strain into cups.
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5
Serve black or with a splash of milk.
Did You Know?
The "quemado" (burnt) technique is what distinguishes Paraguayan cocido from all other mate preparations — the brief caramelization adds an irreplaceable smoky sweetness.
The Story Behind Cocido Quemado
Cocido quemado is Paraguay's distinctive hot mate preparation, invented during the colonial era when Paraguayans began caramelizing sugar with the yerba before brewing. This technique creates a flavor profile entirely different from Argentine mate or Brazilian chimarrão. It is the standard breakfast drink in rural Paraguay, typically paired with chipa or mbejú.
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