I know it’s cooling off in many areas, but here in South Florida, it’s still hot. This Sweet Moroccan Mint Tea recipe can be enjoyed hot or iced, so it will fit with whatever the weather is like in your area. And it’s no coincidence that it fits right in with the spiced chicken wraps I made earlier this week. Isn’t it wonderful how things work out sometimes?
This refreshing staple of North African culture is easy to make and incredibly refreshing.
Like the rosemary lemonade I made recently, this mint green tea recipe has only four ingredients. I had the water and sugar, so all I needed to pick up from the grocery store was a bunch of fresh mint and green tea (I opted for decaf).
This recipe says it can be enjoyed hot or iced, so I tried it both ways. Brewing was the same for both versions. I boiled four cups of water and let four teabags steep for three minutes (any longer and the tea can get bitter). Then I added 1/4 cup of sugar and stirred until it dissolved. Total time for this step was 6 minutes.
For the hot tea, I added two sprigs of mint to each glass, then poured the hot tea. I waited a few minutes for the mint to steep before I started drinking.
For the iced version, I added four sprigs of mint to the pot after I starred in the sugar. I let the mint steep while the tea cooled a little. I removed the mint after a few minutes (it had turned brown), poured the tea into a pitcher, and let it chill for an hour before serving over ice.
Which version of this mint green tea was better? I think I preferred the hot version, but both were really good.
Green Tea (Hot or Iced)
- 4 cups water
- 4 green tea bags
- 1/4 cup sugar (or 3 tablespoons honey) or to taste
Bring water to a rolling boil.
Remove from heat and add tea bags. Steep for 3 minutes.
Add sweetener and stir until dissolved.
Serve warm or refrigerate for 1-2 hours and serve over ice.
Need to scale this recipe? The ratio is 1 tea bag + 1 tablespoon sugar per cup of water. If using honey, it's 1 3/4 teaspoons per cup.