Moroccan Mint Tea
I spent the weekend in Morocco. I took the bus from Madrid to Algeciras, then the ferry to Tangier. Ten hours and I was in Africa.
I’m sure it sounds belittling to say one of the highlights of the weekend was a cup of tea, but after my introduction to Morrocan Mint Tea the night I arrived, I took every opportunity afterwards to savor each steamy cup, a simple blend of spearmint leaves brewed in green tea and sweetened with sugar.
Three days after returning to Madrid, I’m still regretting the first 25 years of my life without Morrocan Mint Tea. But I’m making up for lost time. I’ve brewed my own kettle, poured a cup, and tasted it. It’s good. Very good.
The only thing left to do is to type up the recipe and share it. Here it is.
Prep. Time: 10 minutes
Servings: 4
Ingredients:
2 teaspoons green tea (té verde) or gunpowder tea
1/3 cup sugar
Fresh spearmint sprigs (hierbabuena)
3 cups boiling water
Preparation:
Boil 3 cups of water in a kettle
Meanwhile, put tea, sugar, and spearmint in a teapot.
Pour boiling water into teapot and allow tea to steep on the stove at medium heat for 3 to 4 minutes.
As you pour each glass, hold the teapot as high above the glass as you dare. It’s all part of the ceremony. Add a small sprig of spearmint to each glass if you like. Serve hot or warm.
Post a Comment
