Moroccan Mint Tea

comments (9) May 5th, 2010

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cookinwithherbs susan belsinger, contributor
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Iced Morocan mint tea is a refreshng beverage on a hot summer day.
Close-up of fresh spearmint (Mentha spicata)
Iced Morocan mint tea is a refreshng beverage on a hot summer day.Click To Enlarge

Iced Morocan mint tea is a refreshng beverage on a hot summer day.

Photo: Susan Belsinger

1 heaping tablespoon green tea, such as Dragonwell or Gunpowder
About 20 spearmint sprigs
1/4 to 1/2 cup sugar
Boiling water

To prepare the traditional Moroccan tea, keep the following essentials in mind. The tea should be green, with a mild flavor. The mint must be fresh (absolutely not dried), and it must be spearmint (Mentha spicata). The tea is traditionally very sweet; there is always sugar in the bottom of the glasses in Morocco. The tea should be served in small glasses with several fresh mint sprigs in each glass. This recipe is excerpted from Herbs in the Kitchen by Susan Belsinger and Carolyn Dille, Interweave Press, 1992.

Makes 6 small glasses

Rinse a teapot with boiling water and pour the water out. Add the green tea and enough spearmint to loosely fill the pot about three-quarters full. Add at least 1/4 cup sugar and fill the pot with boiling water. Steep for 5 minutes. Add 2 or 3 mint sprigs to each glass and pour the tea.

If making iced tea, allow the infusion to come to room temperature and serve over ice.

posted in: mint, beverage

Comments (9)

joshvega10 writes: Very useful our body.
Posted: 11:22 pm on August 28th
carlsimon47 writes: This is very tasty.
Posted: 12:11 am on July 29th
AlvinTaylor writes: Just amazing
Posted: 1:38 am on March 23rd
DawnWarner writes: I'm impressed
Posted: 5:49 am on March 8th
RaulBurke writes: Good job buddy
Posted: 3:11 am on March 7th
perryjames writes: i like it
Posted: 12:49 am on February 2nd
JonMaxwell writes: nice information
Posted: 4:43 am on October 8th
Ruth writes: I can relate to the unsugared version. My standard summer tea calls for five teaspoons of loose tea (it's a large teapot) and many sprigs of spearmint. I let it sit in the teapot until cool, then pour into a pitcher and refrigerate. I serve it over ice. But I do want to try Susan's version, as it reminds me of what I drank, endlessly, as a Peace Corps volunteer in Senegal. It was served hot in little shot glasses, and there were three servings, each sweeter than the previous one.
Posted: 9:21 am on September 1st
cotyledon writes: This is ironic. All summer, I have been making my iced tea with 2 teabags; one each of (organic)Green tea & Spearmint. (this makes just one glass). I steep the tea in 1 1/3 c. VERY hot water for 2 minutes, then pour it over a 120z. glass FULL of ice. (let it cool a bit, first). I don't use sugar; I find the spearmint to be very refreshing & an unsweetened drink is better at quenching your thirst! Enjoy the rest of the Summer, everyone :)
Posted: 1:35 pm on August 31st
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