Moroccan Mint Tea Recipe, A Refreshing Tradition

What is So Special About Moroccan Tea

Simply put, it’s hot tea infused with fresh mint. But it’s more than that; growing up in a Jewish Moroccan home, I can vouch that it is more than tea; it’s a symbol of abundance and generosity, often served as a welcoming gesture to guests in Moroccan culture. Guests were (are) always welcomed, but not a must for the daily tea and sweets ritual. A tall, beautiful, curvy Moroccan teapot was (is) a sign of sweet things to come and quality time. For me, it was with my Savta (grandmother) and cousins, although these days, I find myself sipping into a warm nana (mint) tea, sitting quality by myself for a few moments of peace. 

You don’t need to be a devoted tea drinker or have roots in North Africa to make this Moroccan mint tea recipe. You don’t need unique pots or buy organic green tea to make this your new favorite tea. Use whatever you have in hand; I use my coffee maker pot when I am hosting and an individual mug for my daily tea.

What to Serve with it

It’s not a must, and you can definitely enjoy a cup as a post-dinner digestif, savoring its soothing qualities and refreshing taste after a satisfying meal. But it is often enjoyed with sweet pastries or savory snacks such as:

• Moroccan Cookies: Try traditional Moroccan pastries like Peanuts Ghriba (peanuts cookies) or these Butter Meringue Cookies.
• Jewish traditional Cookies. Like Mandel Bread , Sfratti Cookies, and Honey Cookies.
• Sweet Breads. Like Chocolate Babka, Israeli chocolate rugelach, and Sfenj (Moroccan donuts).
• Cakes. Like this Marble Pound Cake, this Jewish apple cake, and this Orange Chiffon Cake.
• Serving tea with dried and fresh fruits is customary. (in addition to the cookies and cakes)
• Savory Treats: Small sandwiches, nuts, and even olives are popular.

Ingredients

• Tea. You can use any unflavored tea you prefer, like black tea or camomile. You can also use tea bags; they don’t have to be loose leaf. (Most recipes call for organic green tea leaves, called gunpowder.) Try to avoid flavored teas and Earl Grey tea.
• Fresh Mint leaves. Fresh is critical; the best way to know is to smell it. Newly picked leaves are crisp, vibrant green and have a strong smell that is easy to notice. For this recipe, you need more than just a touch of mint; a generous portion is required. (I use 15-20 stings for an 8-10 cups pot.)
• Hot boiling water. To extract the flavors of the mint (and tea) you’ll need boiling water, hot and especially lukewarm will not do.
• Sugar. It is best to serve separately so that it can be adjusted to a personal taste.
• Optional: A few leaves of fresh-cut lemongrass, lemon wedges, or honey can add more flavor.

Step-by-Step Guide

1. Bring water to a boil in a kettle. While the water is heating, prepare the teapot.
2. Rinse the fresh mint and shake it to remove excess water. Then, place it in the pot or tea cup along with the tea.
3. Pour the boiling water over the fresh mint and tea, and let it sit for 1-3 minutes (depending on the size of the cup/pot)
4. Serve immediately.

Tips

• For this recipe, you need more than just a touch of mint; a generous portion is required. (I use 15-20 stings for an 8-10 cups pot.).
• No tea is also an option; pour the boiling water over the fresh leaves and enjoy.
• Fill the cup as much as possible. Less than 3/4 full is a sign of unwanted guests.
• Black tea can turn bitter, so consider removing the tea bag after 10 minutes.