Moroccan Mint Tea
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ liters water
- 3 teaspoons tea, Chinese green, preferably Gunpowder
- 10 stalks mint, fresh
- 1 stick cinnamon, 4-5 cm
- 4 cardamom, green, lightly mashed
- 4 tablespoons sugar, more or less to taste
- 1 lemon (s), organic, sliced
Print Recipe
Pin Recipe Instructions
- Pour over the tea with water that has cooled to approx. 90 ° C and is no longer boiling. Let stand for two minutes, then add all the other ingredients and let stand for another 3-4 minutes.
- Then remove all spices and serve.
- Also tastes great cold with ice cubes.
- Spice variants:
- Anise, fresh lemon balm.
- Tip:
- Put the spices in a tea strainer and then remove them easily.
- Boiling water cools down to 90 ° in about 5 minutes.
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