Moroccan Mint Tea

By • June 29, 2012 0 Comments

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Moroccan Mint Tea


Author Notes: You might ask, 'Do we really need a recipe for mint tea?', and I would answer, 'Oh yes we do' because once you get this right, you are guaranteed a lifetime of friendships and love. Ask me,i should know.....for mint tea is the most requested drink recipe in my house, across the age spectrum, and from both family members and friends! I learnt it from Moroccan friends in Holland, after years of making what I thought was great tea. Their version set me on the 'straight and narrow'.

The only difference is that I lack the skill of pouring said tea from great heights (risking scalding hands...) into slim, small glasses.... and so am not able to replicate the frothy head you get in Morocco. Nevertheless, the flavours are spot on...and will make a star of you. Just try it.
Kitchen Butterfly

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Makes a regular-sized teapot

  • 6 whole cloves (or cardamom pods or whole black peppercorns, lightly crushed)
  • 1 teabag of green tea
  • 1 large handful of mint leaves and stems, washed
  • 3 - 4 cups of hot, freshly boiled water
  1. To warm the teapot, swirl a small amount of hot water in the pot, and then discard.
  2. To the Warmed pot, add the cloves, or other spices depending on what you are using; the green teabag and 1 - 2 teaspoons of sugar. Adding the sugar to the brew draws out the minuteness....I believe! Gently bruise the mint leaves and stems by rubbing between your palms then add that to the pot. If you like you can add a pinch of salt to the pot at this stage, it enhances the sweetness as well as subtly enhances the aniseed, clove flavours.
  3. Top with boiling water and stir well so the sugar dissolves. Cover the pot and let brew for up to 5 minutes.
  4. Serve, with extra sugar on the side, soft almond cookies.and enjoy a taste of Morocco, in the heart of your world!

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