Hi, All - I've updated my Moroccan Mint Tea recipe. I've been perfecting it. :-) Also, in my original post about Cafe et Crepe, I mentioned that they server Armenian tea. A reader pointed out I should have written Algerian tea, so I made that correction. Thanks!
Steph's Moroccan Mint Tea
Here is my recipe for Moroccan Mint tea. I prefer to use fresh mint, when it's in season.
A handful (~1 cup loosely packed) of fresh mint sprigs, plus a few extra for garnish
3 teaspoons green tea (traditionally, gunpowder green)
3 tablespoons sugar (or less, depending on your preference)
4 cups water
4-5 whole cloves to taste (whole - not ground)
This isn't a precise recipe, so taste and adjust to suit your preferences. Also, I should preface this by saying I prefer mine pretty minty....so that drives how I concoct this brew.
Add the mint leaves and cloves into the water and bring to a boil. Let boil for ~2 minutes to get a good mint base. (Once it starts to boil, bring it down to a rolling simmer.)
After the mint base is ready, bring the heat down so that the water is barely rolling and add the sugar and tea. Cook for another 1-3 minutes, depending on how strong you like the tea flavor.
Pour through a filter into a teapot or teacups and serve. Small glass cups are traditional, but be careful! They get very hot and, if there is a crack already, the hot liquid can pop the glass open.
Garnish with remaining sprigs of mint. Enjoy!