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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (164g) Recipe makes 6 servings The following items or measurements are not included below: 10 sprigs fresh mint green tea |
||
| Calories 24 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 6.3g | 2% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 6.3g | ||
| Protein 0.0g | 0% | |
Ingredients
- 10 sprigs fresh mint, plus extra for garnish
- 3 teaspoons green tea
- 3 tablespoons sugar (or more to taste)
- 4 cups water
Directions
1
Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.2
Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.3
Let the tea brew for three minutes.4
Set out glasses for the tea.5
A shot-glass is close to the slender glasses used in Morocco.6
Fill just one glass with the tea, then pour it back in the pot.7
Repeat.8
This helps to dissolve and distribute the sugar.9
Pour the tea.10
You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.11
If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.12
Garnish with the remaining sprigs of mint.
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- Course > Beverages
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Historical/Traditional
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Um Safia
On Jun 12, 2007
Reviwed for ZWT3. This tea was terrific! I am married to a North African and we drink mint tea all the time. I usually put the mint & teain a pan of boiling water for a minute before transferring to the tea pot. I ALWAYS mix in the sugar using a tea glass and pour the tea at least twice into a glass (from as high up as you can get!). I used half dry and half fresh mint as this gives a more powerfull flavour. An excellent recipe for anyone to use!
From: Chef #175471
On Dec 10, 2004
Having lived in Morocco, I can attest to the fact that this mint tea version is the most accurate out of any that I have seen on this website. Just a little advice for an even more authentic tea: mix the tea like described (pouring into a glass and back into pot), but do this more than twice. Also, while this is not done in all parts of Morocco, I find that upon first mixing the tea, pouring out the first 1/2 a glass gives it a better flavor. You will notice that this first 1/2 a glass is much darker in color. You will have a cleaner flavor if you do this.
From: Epi-curious
On Sep 27, 2005
When we were in Morocco last winter, we fell in love with this wonderful drink, which was served up every morning and evening! This recipe is really authentic and should bring a lot of pleasure to anyone who tries it.
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