As with most places I’ve traveled, the food in Morocco stands out as the most memorable part of my trip years ago. For the uninitiated, Moroccan mint tea, or Maghrebi mint tea, is a simple yet refreshing tea commonly served in the region. It is often ceremonial and serves as a gesture of hospitality to guests. Today I’m showing you how to make an inspired version of this minty tea in a method more suited for most Western kitchens, using pared-down supplies and creating a single-serving option. For an authentic version of this Moroccan mint tea, be sure to try this recipe from Safa at Moroccan Zest!
Here’s what you’ll need
Gunpowder Green Tea: A Chinese-style tea in which the leaf has been rolled into a small round ball resembling gunpowder (buy it online here). Fresh Mint: The mint of choice here is fresh spearmint, which is most commonly found in gardens and supermarkets. Sugar and Water: White table sugar is the most common sweetener for this tea, though you can substitute honey or agave. Finally, bring it all together with boiling water!
start steeping
There are two ways of making Moroccan mint tea: the traditional way and the single-serving way. Here’s how to make them both! To make traditional Moroccan mint tea: To make Moroccan mint tea without a pot:
what to serve with tea
Often times I enjoyed this mint tea alongside Moroccan pastries made of almond paste, honey, and fruit. But if you don’t have those, here are some delicious alternatives. “The first glass is as bitter as life,The second glass is as strong as love,The third is as gentle as death.” So, I highly recommend enjoying an extra cup to get the most flavor and two extra cups to get the full experience.
Chewy Date Cookies utilize a fruit common to North African – dates! They’re simple and delicious alongside this tea. Sweet Cashew Cream can be served on a platter with fresh and dried fruit and served with the iced version of Moroccan mint tea. Coconut Coated No Bake Energy Bites make the perfect tea pairing as an afternoon snack for guests.
