Moroccan Mint Tea Without Tons of Sugar
There can be many steps in the authentic ritual of making mint tea, but this recipe is simple and delicious and works fine for those of us without culturally-steeped expectations. I have just never had mint tea anywhere but Morocco, so I’ll call it Moroccan Mint 🙂
This makes a medium size pot of tea. The number of actual teacups of tea depends on the size of your teacups!
- Cut or break the top 6 inches of the mint plant off with stems
- Do this for 6-10 stems. Dunk them in cold water to rinse
- Bring a little more than 1 quart (4 cups) of water to a boisterous boil
- Throw in the whole mint sprigs
- Turn off the heat
- Let sit for about 10 minutes and strain the tea, removing the leaves and stems
- If the mint is a flavorful variety, try it without sweetener. Then add sweetener if you like.
This keeps well in the fridge for up to 2 weeks. It’s great for mixed drinks, smoothies with chunks of pineapple, and more. You can add gunpowder green tea leaves to it and do all kinds of things that are done in Moroccan to have more fun with it.