Iced Moroccan
Iced Moroccan Mint Tea is a refreshing and flavorful beverage that is perfect for warm weather. This classic North African drink is traditionally made with fresh mint leaves and green tea, sweetened to taste, and served over ice. The preparation involves brewing green tea and infusing it with generous handfuls of spearmint leaves, then chilling the tea until it's ice-cold. The mint provides a cool and invigorating taste, while the green tea offers a subtle, earthy background. It's not only a delicious thirst-quencher but also a welcoming gesture of hospitality in Moroccan culture. Served in tall glasses garnished with additional mint sprigs, this iced tea is both a palate cleanser and a stimulating treat on a hot afternoon.
Experience the vibrant flavors of Morocco with our twist on the classic Moroccan mint tea. This refreshing drink marries the strong, smoky notes of traditional gunpowder tea with the delicate essence of jasmine and the coolness of fresh mint. Perfectly paired with a homemade mint-infused syrup, this tea can be enjoyed both hot and iced, making it a versatile beverage for any season. Brought to you by the artistic infusion of flavors at California Tea & Herbal.
Ingredients:
For the Mint-Infused Simple Syrup:
- 2 oz water
- 2 oz granulated sugar
- 2 tsp fresh mint leaves, or a couple of short sprigs
For the Moroccan Mint Tea:
- 3 tbsp loose green tea with organic peppermint (or gunpowder green tea if choosing traditional preparation)
- 3 cups water
- Fresh mint leaves for garnish
- Optional: sugar cubes or mint-infused simple syrup, to taste
Equipment:
- Tea pot or heat-proof steeping vessel
- Small saucepan for simple syrup
- Measuring spoons and cups
- Timer
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Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes plus 30 minutes for syrup infusion
Servings: 2 hot servings (4 oz each) and 1 iced serving (16-20 oz)
Instructions:
1. Begin with the mint-infused simple syrup. In a small saucepan, combine 2 oz of water with 2 oz of sugar, and the fresh mint leaves. Bring to a boil and let it simmer for 1 minute. Remove from heat and allow the syrup to infuse for 30 minutes. Strain out the mint leaves and set the syrup aside.
2. For the tea, start by boiling 3 cups of water. Once boiled, let it cool for 30-45 seconds to reach a temperature of 170-175°F, ideal for green tea.
3. Steep 3 tablespoons of loose green tea with organic peppermint in the hot water for exactly 3 minutes. If using gunpowder tea, follow the same steps. Use a timer to ensure proper steeping time.
4. After steeping, strain the tea leaves if necessary and prepare for serving.
5. For hot tea: Pour steeped tea into two cups, each with a sprig of fresh mint as garnish.
6. For iced tea: Pour the remaining hot mint tea over a glass filled with ice, adding more fresh mint as garnish. Adjust the sweetness by adding the mint-infused simple syrup to your liking.
7. Taste and adjust the sweetness of both hot and iced tea by adding additional mint-infused simple syrup, if desired.
8. Serve immediately and enjoy the taste of Morocco with a Californian twist!
Cooking Tips:
- Keep an eye on the steeping time to prevent bitterness.
- Adjust sweetness to your preference, as Moroccan mint tea is traditionally served very sweet.
- If using gunpowder tea, the tea will get more bitter the longer it sits, so try to serve it fresh.
This recipe is inspired by Diane from California Tea & Herbal. For more delightful brews and creative tea-inspired recipes, visit their YouTube channel: https://www.youtube.com/@californiateaherbal2491
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