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Moroccan Mint Tea

Updated: Aug 27, 2019

This amazing tea was requested by a co-worker for her birthday. I remember first having it at a women’s co-op on the way to the Atlas Mountains in Morocco. It was so hot and we were so thirsty. This tea was the most amazing salvation in the heat! Despite being served hot, it’s so cooling. 

I continued to enjoy Moroccan Mint Tea in Marrakesh and the Atlas Mountains and so happy to make this tea this summer. My husband drank it as an iced tea.

If you are concerned about the sugar content, try substituting with coconut or maple sugar or skipping the sugar outright. 

Sugar can help pacify Pitta, especially in the heat of the summer. Consider keeping some of the sweetness to help you cool down. Cane sugar, maple sugar, and coconut sugar all all cooling sweets that can pacify Vata and Pitta doshas.

Moroccan Mint Tea Recipe

Servings: 4


  • 4.5 cups water, boiled

  • 12-16 tablespoons sugar

  • 3 bunches of spearmint 

  • 4-5 tablespoons green tea (gunpowder green is often the choice)


  1. Add a tablespoon of the water to the teapot.

  2. Swirl and discard. 

  3. Add green tea.

  4. Add 5 tbsp water.

  5. Swirl and discard water. (Keep green tea in the pot.)

  6. Note: if you don’t have a pot with a strainer, use a sieve. 

  7. Add sugar. Mix.

  8. Add spearmint.

  9. Add 4 cups of water. 

  10. Push spearmint down and around with a spoon until mostly wet and submerged. 

  11. Serve! 

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