Tereré is the cold version of yerba mate, especially popular in Paraguay and parts of northern Argentina during the hot summer months. Unlike traditional hot mate, tereré is prepared with cold water or juice, making it a refreshing alternative for warmer weather while keeping the same social ritual of sharing a single gourd among friends.
What You’ll Need
- A guampa (traditional horn vessel) or any other mate gourd
- A bombilla
- Yerba mate — some brands sell blends specifically labeled for tereré, though regular yerba mate works too
- Cold water, or a mix of cold water and juice
- A thermos or cooler filled with ice water (guampitero), to keep refilling throughout the session
How to Make Tereré, Step by Step
- Fill your gourd about two-thirds full with yerba mate.
- Tilt the gourd on its side and gently shake it so the finer yerba dust settles to one side. This helps prevent the bombilla from clogging.
- Insert the bombilla at an angle, into the side where the yerba is less packed.
- Slowly pour a small amount of cold water over the bombilla to moisten the yerba without flooding it.
- Let it sit for a minute so the yerba absorbs the water.
- Fill the rest of the gourd with cold water (or your water-and-juice mix of choice) and drink through the bombilla.
- Refill with cold water as needed — the yerba can typically be refilled several times before it loses flavor.
Popular Tereré Additions
One of the most distinctive things about tereré is how customizable it is. Common additions include:
- Citrus juice (orange or grapefruit) instead of plain water
- Fresh mint or “menta” for a cooling effect
- Yuyos — a mix of medicinal herbs, often sold specifically for tereré at markets in Paraguay and northern Argentina
- Ice cubes, to keep it extra cold throughout a long session
Tereré vs. Hot Mate: What’s the Difference?
Beyond the obvious temperature difference, tereré and traditional hot mate have some practical distinctions. Tereré is typically prepared in a guampa rather than a calabash gourd, since pouring cold water doesn’t carry the same risk of cracking the material that hot water does with more delicate vessels. It’s also more strongly associated with Paraguay, where it’s considered the national drink, while hot mate is more closely tied to Argentina and Uruguay — though both drinks are enjoyed across all three countries, often depending on the season.
Curious about the traditional hot version instead? Learn how to make yerba mate the traditional way, or explore the different types of mate gourds to find the right one for you.
