Moroccan Mint Tea

We seem to be stuck in some kind of limbo between summer and fall this past week or so. The mornings are chilly enough that I’ve been wearing thick socks and craving warm beverages, while the afternoons roll in hot enough I want nothing more than to strip down and lay beneath the ceiling fan even with the AC on, maybe with a bowl or sorbet or ice cream if I’m feeling indulgent. I’m trying to enjoy it while it lasts, though, because this is about as nice as weather gets around here; pretty soon, it will be too cold to enjoy being outdoors (if, I know, not as cold as in other parts of the country). And with the coming winter in mind, I’m stockpiling some warm beverage recipes. Moroccan Mint Tea is a simple combination of sweetened gunpowder green tea and fresh mint. Traditionally, Moroccan Mint Tea is served with a bit of froth, created by pouring the tea into the cups from high above. I couldn’t quite pull this off in my English-style teapot (Moroccan ones have a longer, almost swan-like neck that makes high-altitude pouring a bit less messy), but the tea sure is satisfying–minty, smooth, and just a little sweet–with or without the traditional froth. If you can’t find gunpowder green tea, any type of green tea will work just fine (although, if you drink a lot of tea, I highly recommend ordering gunpowder green tea online in bulk). If you have loose tea leaves instead of tea bags, you can use a tablespoon of leaves enclosed in a tea ball or other strainer. For a caffeine-free beverage, try my Ginger Tea or use hibiscus tea instead of green tea for a fun, floral twist, and if you prefer to have some kind of creamer in your tea, I recommend a splash of Vanilla Coconut Milk. I used to load my coffee up with it, back when I could still drink coffee!

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