Argentine yerba mate with milk (Mate cocido con leche)

1. In a small pan, toast the sugar and yerba mate over a medium heat, stirring constantly, for 1-2 minutes until the sugar starts to caramelise and the leaves smell fragrant – this is the secret of "mate cocido quemado".

2. Carefully (it spits!) pour in the water and bring to the boil.

3. Remove from the heat and leave to steep, covered, for 3-4 minutes.

4. Meanwhile heat the milk in another pan to just below boiling.

5. Strain the mate through a fine sieve and mix with the hot milk.

6. Pour into mugs and serve piping hot, with extra sugar to taste.

Tip: Mate sipped from a gourd through a bombilla (metal straw) is a social ritual, but "mate cocido" is the everyday breakfast – in Argentine schools and homes it's drunk with buttered toast or a medialuna.