Moroccan Mint Tea

Ingredients

• 2 cups water
• 1 cup fresh spearmint leaves, loosely packed
• 1 teaspoon green tea leaves (preferably gunpowder)
• 2 tablespoons sugar
• 6 count whole blanched almonds
• ½ teaspoon fresh orange blossom water (optional)

Instructions

1. 1

   Pour 2 cups of cold water into a small saucepan or traditional Moroccan teapot. Set over medium-high heat and bring to a full boil—you should see vigorous rolling bubbles, which takes about 5 minutes.

2. 2

   Once the water boils, add 1 teaspoon of green tea leaves directly to the pot. Let steep for 30 seconds—just long enough to warm the leaves and open them slightly—then pour out about one-third of the water into a heat-safe vessel and discard it. This rinsing step removes bitterness and is traditional.

3. 3

   Return the pot to the heat and add 1 cup of loosely packed fresh spearmint leaves, 2 tablespoons of sugar, and 6 whole blanched almonds. Stir gently with a wooden spoon to combine. Simmer over medium heat for 2 minutes until the mint wilts and releases its oils—you should smell the mint's bright, cool aroma filling the kitchen.

4. 4

   If using orange blossom water, stir in 0.5 teaspoon now. Remove the pot from heat and let rest for 1 minute.

5. 5

   Pour the tea into two small heat-safe glasses or traditional Moroccan tea glasses. For authentic presentation, pour from a height of about 12 inches above the glass to create a slight foam at the top—this aerates the tea and is part of the ritual. Leave a few mint leaves floating on the surface as garnish. Serve immediately while steaming.

Tools you’ll need

• small saucepan or Moroccan teapot
• wooden spoon
• heat-safe vessel
• small heat-safe glasses or Moroccan tea glasses

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