Ingredients
Tea
- 8to 10 whole dried coca leaves, or 1 coca teabag
- 250 mlwater just off the boil
Optional
- sugar or honey
- a squeeze of lime
- a few muña leaves
Directions
- Heat the water to just off the boil, around 90°C (195°F). Do not use furiously boiling water, which scalds the leaves and draws out a harsh bitterness.
- Put the whole leaves in a cup and pour the water over them.
- Use whole leaves rather than crushed ones where you can, because crushed leaf gives a muddier, more bitter infusion.
- Cover the cup and steep for 5 minutes. Covering it keeps the heat in and keeps the aromatic compounds in the cup rather than the air.
- Press the leaves gently with a spoon if you want it stronger, then leave them in the cup. Sweeten with sugar or honey to taste, which most people do, and add lime if you like.
Technique
- Muña, an Andean mint, is often added and is itself a common altitude remedy.
- It is also taken for digestion and for cold, and it is drunk through the day rather than only on arrival.
- The leaves are sold loose by weight in Bolivian and Peruvian markets.
Substitutions
- Muña tea alone, which is legal everywhere and is also used for altitude.
- Ginger and lemon tea, which is what hotels offer to people who decline coca.
Variations
- With muña or anise added.
- Chewed as an acullico with lime ash, which is the older practice.
- Sold as coca teabags throughout Bolivia and Peru.
History
Coca has been chewed in the Andes for millennia; Bolivia protects traditional leaf use at home while treaties restrict its export.
Frequently asked questions
What is Mate de coca?
Mate de coca is a drink from Bolivia: infusion of whole coca leaves drunk hot against altitude sickness. Coca has been chewed in the Andes for millennia; Bolivia protects traditional leaf use at home while treaties restrict its export.
How long does Mate de coca take to make?
Mate de coca takes 2 min of preparation and 5 min of cooking. The recipe makes 1 cup. It is rated easy to make.
What can I substitute in Mate de coca?
Yes, within limits. Muña tea alone, which is legal everywhere and is also used for altitude. Ginger and lemon tea, which is what hotels offer to people who decline coca.
What is the most important thing to get right in Mate de coca?
Heat the water to just off the boil, around 90°C (195°F). Do not use furiously boiling water, which scalds the leaves and draws out a harsh bitterness.
