Mint Tea According To Moroccan Preparation
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch peppermint
- 3 teaspoons black tea
- sugar
Print Recipe
Pin Recipe Instructions
- Bring water to a boil and remove from heat.
- Fill the teapot with black tea. First wash the black tea by pouring hot water over it and gently shaking it in the pot. Then pour away the water and fill the teapot with boiling water. Make sure that there is a few cm of space to the edge. Bring the teapot to the boil again at low temperature until bubbles appear. Then take it off the stove.
- If you don`t have a pot that is suitable for the stove, you can use a saucepan.
- Wash the peppermint well and wring it out until it breaks. Put the peppermint in the teapot and fill with the desired amount of sugar. I recommend 6 tablespoon.
- Take a glass and pour the tea several times in a high arc and pour the contents back into the pot to mix everything well.
- In winter, Moroccans use the absinthe plant instead of peppermint, as it is good for maintaining health. However, before adding it to the jug, hot water must be poured over it in a glass and you have to wait until the water fills up yellowish.
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