in Africa, Drink Recipes, Morocco

Moroccan mint tea

updated

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Ingredients for 1 servings:

  • 1 ½ liters of water
  • 3 tsp tea, Chinese green tea, preferably Gunpowder
  • 10 sprigs of fresh mint
  • 1 stalk(s) cinnamon, 4-5 cm
  • 4 cardamom, green, lightly crushed
  • 4 tbsp sugar, more or less to taste
  • 1 lemon(s), organic, sliced

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Atay b´Nahna – cold or warm – a delight

Pour water that has cooled to approximately 90°C (194°F) but is no longer boiling over the tea. Let it steep for two minutes, then add all other ingredients and let it steep for another 3-4 minutes. Remove all spices and serve. It also tastes delicious cold with ice cubes. Spice variations: anise, fresh lemon balm. Tip: Place spices in a tea strainer and then remove easily. Boiling water cools to 90°C (194°F) in about 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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