← Nouns Cooking · Moroccan

Ingredients

• 1 tbsp Gunpowder green tea
• 1 bunch fresh spearmint (a big handful)
• 3 tbsp sugar, or to taste
• 1 l boiling water

Method

1. Bring the water to the boil. Put the tea in a teapot (ideally one that can go on the hob), pour in about 125 ml boiling water, swirl for 30 seconds, then pour this water away. This rinses off the bitterness.
2. Fill the pot with about 750 ml boiling water and let the tea steep for 2–3 min, or set the pot over a low flame for the same time.
3. Rinse the mint, push it into the pot with the sugar and leave for 2–3 min more.
4. Pour a glass, then pour it back into the pot; repeat twice to mix the sugar through.
5. Serve by pouring from as high as you comfortably can into small glasses, so each one gets a foamy top.

Tips

• Moroccan tea is traditionally sweet; start with less sugar and add to taste.
• Do not let the mint boil hard or stew for long, or the tea turns bitter.

Sources

Written in our own words after cross-checking these recipes:

Moroccan Zest 196 flavors