Ingredients for Moroccan Mint Tea
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How to Make Moroccan Mint Tea
- Boil 4 cups of water in a medium saucepan over high heat.
- Remove from heat and add 2 strong black tea bags (e.g., English Breakfast). Cover and let steep for 5 minutes.
- Gently rinse a generous cup (about 1 cup loosely packed) of fresh mint leaves under cold water to remove any debris.
- Add the steeped tea bags, rinsed mint leaves, and 1 tablespoon of dried verbena leaves to the saucepan. Cover and steep for another 5 minutes.
- Add 1/2 cup (or to taste) of granulated sugar. Stir well to dissolve. Remove the tea bags.
- Strain the tea through a fine-mesh sieve into a teapot or pitcher.
- To serve hot: Garnish each glass with a fresh mint sprig and carefully pour the hot tea from a height into the glasses (the higher the better for a dramatic effect).
- To serve chilled: Allow the tea to cool to room temperature. Transfer to a pitcher, cover, and refrigerate until thoroughly chilled. Serve over ice with a mint sprig.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
0g
Carbs
2g
