Moroccan Mint Tea (Atay) Recipe
Sweet gunpowder green tea steeped with fistfuls of spearmint and poured from high above the glass to raise a crown of foam.
- Category: Mocktail
- Glass: Irish coffee mug
- ABV: 0%
- Difficulty: Medium
- Alcohol-free: ✓
Ingredients
- Gunpowder green tea2 tsp
- Bunch of fresh spearmint1 piece
- Sugar3 tsp
- Boiling water250 ml
How to Make It
- Rinse the gunpowder tea with a splash of boiling water and discard it, to wash away the dust and bitterness.
- Add the sugar and the rest of the boiling water and let it steep for a few minutes.
- Press in a generous bunch of spearmint, stems and all, and infuse briefly without stewing it.
- Pour a glass and return it to the pot two or three times to mix the tea evenly.
- Pour from high above the glass so a head of foam rises, and serve very hot.
Garnish
A sprig of spearmint standing in the glass
The Story
Green tea reached Morocco through nineteenth-century trade and was quickly made local with spearmint and sugar; pouring it is the host's duty, and the custom of serving three glasses — each said to taste unlike the last — is proverbial across the Maghreb.
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Alcoholic drink recipes are intended for those aged 18 and over. Please drink responsibly.