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Parve
Easy
4 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Morocco’s national drink, mint tea, is served in restaurants and homes throughout the country. It is drunk after meals, with dessert, and throughout the day. It is ceremoniously poured from a height into small tea glasses and served with mint fresh leaves.
When I was young, my father would often cut the mint directly from our garden, and I grow it in my home today.
4 and 1/2 cups boiling water plus extra to clean the teapot
1 small bunch of spearmint leaves
2 and 1/2 teaspoons Chinese gunpowder green tea
4 tablespoons sugar
Bring the water to a boil in a kettle or medium saucepan.
Rinse the mint leaves and pat dry with paper towels or a clean dish towel.
Clean the teapot with a small amount of boiling water and then discard the water. Add the tea and a little more boiling water, and swirl the water.
Add the mint leaves, sugar, and the four and a half cups of boiling water to the teapot, stir, cover, and let stand for four minutes.
Pour the tea into glasses and serve with dessert.
Recipe excerpted from Sharing Morocco: Exotic Flavors from My Kitchen to Yours with kind permission from the author. (Greenleaf, 2014)
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