Just like Mémé taught me.
Moroccan Mint Tea
serves 4
INGREDIENTS
- 4 cups boiling water
- 60 leaves of fresh mint (about 12 stems or 1 bunch), washed
- 1/4 cup granulated sugar
PROCEDURE
Pour the water, mint, and sugar into a tea pot. Muddle with the back end of a wooden spoon. Let steep 10 minutes. Pour. Enjoy!print this recipe
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Sorry, but where is the tea???? Did you miss it in the receipe?
Some people put gunpowder green tea in their Moroccan mint tea, but I was raised to brew it as a tisane. Hence, no tea! Just mint.
I noticed that the spearmint leaves you used in the film are serrated. Therefore, these leaves do not belong to the cultivar that is Touareg Tea, aka Moroccan Tea. That cultivar is Mentha spicata “nana” and the leave edge is smooth. I know, because I have researched this subject and now am a grower of this plant for Moroccan Tea, aka Touareg Tea.
Some day you might try the real thing. Until then, enjoy your mint tea. It is also delicious.
Thank you! That is quite precise knowledge! I hope very much that I’ll have the opportunity to get such special mint. I love mint, so the more varieties I try, the happier I’ll be.
This is not Moroccan mint tea. It has to have tea to be called a tea….thats the whole point. This is hot mint water with sugar. People in Morocco do not drink mint water.
not Touareg at all. Touareg is green tea (ie Gunpowder) with Nena mint. It is also prepared with a convoluted method (that might not be strictly necessary to still enjoy). Nena is a tangy mint that gives a really distinct fresh flavour. Look elsewhere for recipes. note: Dammann make a very nice Touareg blend.