My Moroccan dinner would not be complete without sweet mint tea. This hot concoction is a common commodity on the streets of the North African country. Although alcohol is not traditionally consumed in Islamic culture, at my party I'll offer guests an alcoholic variation of the tea in the form of a green-tea cocktail. Water — both sparkling and still — local beers, and a couple bottles of wine will round out the drink menu.
For the recipes to both the hot and spiked teas, read more.
From Gourmet magazine
Ingredients
1 tablespoon loose Chinese gunpowder green tea
5 cups boiling water
3 to 4 tablespoons sugar, or to taste
1 large bunch fresh mint (1 ounce)
Directions
- Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.
- Add remaining 4 cups boiling water to tea and let steep 2 minutes.
- Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.
Serves 6.
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From Eat Entertainment
Ingredients
1 oz. green tea liqueur
1 oz. vodka
5 oz. white cranberry juice
1 lime slice or rosemary stick
Directions
- Mix the green tea liqueur, vodka, and white cranberry juice, stirring to combine.
- Serve in an ice-filled highball glass. Garnish with a lime slice or a stick of rosemary.
Makes 1 cocktail.
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Kit Heath
Armand Basi
Sandro
Seems like an "acquired taste".
1Just a little side note, I'm pretty sure Morocco is a North African country, not a North African city...
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