Moroccan Mint Tea
- 6 whole cloves (or cardamom pods or whole black peppercorns, lightly crushed)
- 1 teabag of green tea
- 1 large handful of mint leaves and stems, washed
- 3 - 4 cups of hot, freshly boiled water
- To warm the teapot, swirl a small amount of hot water in the pot, and then discard.
- To the Warmed pot, add the cloves, or other spices depending on what you are using; the green teabag and 1 - 2 teaspoons of sugar. Adding the sugar to the brew draws out the minuteness....I believe! Gently bruise the mint leaves and stems by rubbing between your palms then add that to the pot. If you like you can add a pinch of salt to the pot at this stage, it enhances the sweetness as well as subtly enhances the aniseed, clove flavours.
- Top with boiling water and stir well so the sugar dissolves. Cover the pot and let brew for up to 5 minutes.
- Serve, with extra sugar on the side, soft almond cookies.and enjoy a taste of Morocco, in the heart of your world!
black peppercorns, green tea, handful of mint, of hot
Taken from food52.com/recipes/18108-moroccan-mint-tea (may not work)