How to Make Moroccan Mint Tea

If I could choose any drink to have as my last drink on Earth, I would probably choose to have a glass of sweet Moroccan mint tea. Served in small decorative glasses and known as “Moroccan whiskey”, this sugary, warm tea truly is addictive. Loaded with the aroma of mint, a hint of green tea, and absolutely dripping in sugary sweetness, this tea excites your taste buds and perks you up like nothing else I’ve ever tasted. It’s the perfect early-morning refreshment, after-dinner dessert, or any-time pick-up.

When I first moved to Morocco, I would go to restaurants and just hope that they served mint tea. Sometimes, someone would make a fresh pot of tea in my office, and I would eagerly drink my glass, always wanting more. In the evenings, I would enjoy fresh Moroccan bread and dates with dinner, but I was still missing the finishing touch: a glass of tea to finish my meal. Then, my Moroccan friend Anis taught me how to make this incredible drink.

Needless to say, it’s now a regular part of my diet in Morocco. I have a feeling that once you try making it, it will become a favourite of yours as well.

Luckily for me (and you), Moroccan mint tea is actually so fast and easy to make. Requiring only three ingredients, this delicious drink comes together in only a few minutes.

How to make it…

The first, and most important ingredient of Moroccan tea is fresh spearmint. The spearmint doesn’t need to be in pristine condition, and if possible, you should use spearmint leaves that are still attached to the stem. In Morocco, you buy bunches of spearmint at the local hanout (like a small corner shop that is on every Moroccan street) for a few cents.

The first step is to wash the spearmint and remove the part of the stem that has no leaves attached. Then, in a small tea pot, place a handful of the top portion of the spearmint plant.

The next ingredient is white sugar blocks. Moroccan tea requires a fairly large amount sugar, so sugar cubes come in pretty huge blocks. While a normal square sugar cube has a 2.3 grams of sugar, Moroccan sugar cubes contain 30 grams of sugar! To make truly sugary Moroccan mint tea, a ratio of about 60 grams (10 tablespoons) of sugar for a 2 cup pot of tea is recommended. If this is too sweet for you, you can always reduce the amount of sugar to your personal liking.

The last and final ingredient is gunpowder green tea. This is a type of tea in which the green tea leaf is rolled up and dried before being sold as loose tea leaves. While gunpowder green tea is not a staple in American grocery stores, it can be easily found here on Amazon or else at an Asian grocery store. To make a 2-cup pot of tea, you only add about one teaspoon of gunpowder green tea leaves to the pot.

Finally, once you have placed your tea leaves, washed spearmint, and sugar in a small teapot, pour boiling water (for this recipe,I’ve used two cups of water) into the tea kettle. Move the tea kettle to the stovetop and bring water back to a boil. Once the kettle is boiling on the stovetop, remove it and serve the tea.

To serve, pour tea into the small glasses that you have. Moroccan tea glasses are usually only slightly larger than a large double shot glass. As the tea is hot, be sure to only fill the glass 1/2 to 2/3 of the way full so that you can easily grasp the top of the glass without burning yourself.

Then, sit down and enjoy the wonderful, sugary goodness that is Moroccan Mint Tea!

Moroccan Mint Tea Recipe


1 handful fresh-spearmint, including stems

60 grams (10 tablespoons) sugar, or less as adjusted to taste

1 teaspoon Gunpowder Green Tea leaves

2 cups water

  1. Wash the spearmint leaves and remove the portion of the stems that contain no leaves.

  2. Add spearmint, sugar, and tea leaves to small, stovetop-proof tea kettle.

  3. Boil water and pour into the prepared tea kettle

  4. Place kettle on stovetop and return water to a boil. Once the kettle begins to boil, remove from heat and let steep for 2-3 minutes.

  5. If you tea kettle automatically keeps most of the solid bits in the kettle, pour the tea directly into small glasses. If not, strain the through as a strainer as you pour it into each glass. While this tea is very sweet, it is only recommended to be drunk in very small servings, and each portion should be less than 1/3 of a cup of liquid.

  6. Once the tea is poured, sit back and enjoy delicious Moroccan Mint Tea!

My favourite thing to do after a long day of work: to drink Moroccan tea while watching the incredible sunset from my living room!

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