I drink 2 liters a day. Before work, I make 64oz in a french press, and pour it into a giant tin thermos I got from a camping store. I drink the yerba through the day at work. I would love to drink it from a gourd, but my work environment doesn't really make it easy. It would be a bit cumbersome to pack the mate, gourd, bombilla to and from work as well. The majority of my mate is without any additives. Occasionally, at the end of the work week, if I still have a little bit of mate left, I may make a mate latte with cream and honey or unrefined sugar. But that's a very special dessert, not to be overdone.