Best Moroccan Tea Recipes

MOROCCAN MINT TEA

Steps:

• Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.
• Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.

MOROCCAN MINT TEA

Steps:

• Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
• Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.
• Let the tea brew for three minutes.
• Set out glasses for the tea.
• A shot-glass is close to the slender glasses used in Morocco.
• Fill just one glass with the tea, then pour it back in the pot.
• Repeat.
• This helps to dissolve and distribute the sugar.
• Pour the tea.
• You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.
• If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.
• Garnish with the remaining sprigs of mint.

ICED MELON MOROCCAN MINT TEA

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat; add mint and tea bags. Cover and steep for 3-5 minutes. Discard mint and tea bags. Stir in the sugar., In a blender, process honeydew until blended. Add 1-1/2 cups ice and tea; process until blended. Serve over additional ice.

MOROCCAN MINT TEA

Steps:

• Boil water. Pour a small amount in teapot and swish around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let tea brew, stirring the leaves once or twice, for 3 minutes. Pour tea through a tea strainer into glass teacups to serve. Garnish with remaining 4 sprigs of mint.

MOROCCAN TEA BISCUITS

Steps:

• Stir together sugar, butter, almonds, orange-flower water, anise seeds, extracts, and 1/4 cup sesame seeds in a large bowl. Add eggs and stir until well combined. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 1 hour.
• Preheat oven to 350°F with rack in middle.
• Using moistened hands, halve dough and form 2 (11- by 3-inch) loaves on an ungreased baking sheet. Brush with enough egg wash to coat, then sprinkle with remaining tablespoon sesame seeds.
• Bake until pale golden, about 30 minutes. Loosen from baking sheet with a spatula, then transfer loaves to a rack and cool 15 minutes. (Leave oven on.)
• Cut warm loaves into 3/4-inch slices with a serrated knife and arrange biscuits, with a cut side down, on a clean baking sheet. Bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

MOROCCAN MINT TEA

Steps:

• Pour about 1/2 cup boiling water into a teapot, swish it around to heat the pot, and dump out. Add tea to the teapot and pour in 1 cup of the boiling water. Cover and let steep 3 minutes.
• Add sugar and mint leaves and stems to the teapot. Add the remaining 3 cups boiling water. Cover and let steep for 5 minutes.
• Stir. Continue to steep for 5 minutes more.
• Strain tea into cups.

MOROCCAN ICED MINT TEA

Steps:

• Finely chop one cup of the mint leaves.
• Place the chopped mint leaves into a 3-quart teapot or heat-resistant pitcher. Add the tea leaves and sugar. Pour the boiling water over the leaves, stirring to dissolve the sugar. Set aside to steep for five minutes.
• Strain the infused liquid into another pitcher. (Discarded leaves can be used for garden mulch.) Stir in the whole mint leaves, then cover and refrigerate until chilled, or overnight. Place several ice cubes into tall glasses and pour the minted tea, along with a few mint leaves, over the ice.

MOROCCAN MINT TEA COCKTAIL

Steps:

• To a cocktail shaker, add ice and mint leaves. Close shaker and shake a few times to bruise mint leaves. Add remaining ingredients and shake to combine. Pour into ice tea glass and garnish with lime wedge or wheel.

MOROCCAN ORANGE BLOSSOM TEA RECIPE

Steps:

• Boil a liter of water.
• Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
• Add the tea leaves and add 1/4 cup boiling water.
• Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
• Add the orange flower blossoms, mint leaves and the sugar.
• Fill the pot with 1/2 liter (about 2 cups) boiling water.
• Leave combined tea mixture to steep for five minutes.
• Gently stir the tea, pour into small tea glasses and serve.

MOROCCAN MINT TEA GRANITA

Steps:

• In a large pot bring all ingredients to a boil, except food coloring. Remove from heat and allow to steep for 10 minutes. Strain and add coloring. Freeze with a metal whisk in mixture. During freezing, whisk periodically to add iciness and a grainy texture to the granita

MOROCCAN MINT TEA COCKTAIL

Steps:

• To a cocktail shaker, add ice and mint leaves.
• Close shaker and take a few minutes to bruise mint leaves.
• Add remaining ingredients and shake to combine
• Pour into ice tea glass and garnish with lime wedge or wheel.

MOROCCAN TEA

Steps:

• Cover stuff with boiling water.
• Let sit 5 minutes.

MOROCCAN MINT TEA

Steps:

• Place the tea in a teapot (allow 3 tablespoons for a large teapot, about 5-6 glasses). Pour over ½ cup fresh boiling water. Allow the tea to steep (let stand) for 10 seconds only. This will rinse the gunpowder tea and allow the leaves to open up. Pour out the water.
• Add all the mint and sugar to taste. Pour fresh boiling water onto mix to fill the pot.
• Allow the tea to steep for a few minutes. (If you prefer your tea strong, you may bring the full teapot to boil and let it stand for a couple more minutes.).
• Pour 3-4 cups, but do not stir. Simply pour back into the pot, this allows the mint tea mixture to blend naturally.

EMERIL LAGASSE'S MOROCCAN MINT TEA

Steps:

• Bring a kettle of water to a boil. Add boiling water to a teapot that holds about 4 cups water, and swirl to warm. Discard the water and add the tea, 24 mint leaves, and sugar to the teapot. Pour the quart of boiling water into the teapot and swirl once or twice to dissolve the sugar. Allow the tea to steep for 5 minutes.
• Pour the tea through a strainer into small decorative Moroccan glasses or teacups. Garnish each with several fresh mint leaves.

MOROCCAN MINT TEA

Steps:

• Combine mint, sugar, honey and tea in a teapot.
• Pour boiling water over and let steep 5 to 8 minutes.
• Strain out mint and tea leaves and pour into glasses.
• Garnish with a mint sprig and serve.

MOROCCAN GREEN TEA MOJITO

Steps:

• For the syrup:.
• In a medium sauce pan, combine two ingredients and stir over medium heat until sugar has dissolved. Bring tea mixture to a light boil. Simmer, stirring occasionally, until reduced to a half of the original amount to create a syrup. This will take 15 minutes or more, depending how thick you want your syrup. Let cool.
• For the drink:.
• In a cocktail shaker, combine rum, simple syrup, bitters, and a sprig of mint. Shake well. Pour into your glass (with or without ice cubes) and top with sparkling water. Garnish with a sprig of mint and enjoy.

MOROCCAN SPICED CINNAMON TEA

Steps:

• 1. Place tea bags, cloves and cinnamon sticks in a teapot. Pour briskly boiling water over the ingredients in the teapot. Let stand 5 minutes to steep.
• 2. Stir in the brown sugar, adjusting amount to your preference.
• 3. Enjoy the tea throughout the day. (The tea will increase in its depth of flavor the longer it's allowed to stand, because the cinnamon and cloves will continue to flavor the tea as it rests.)