Learn how to make Moroccan mint tea, one of the country’s most beloved beverages, prepared with fresh mint, gunpowder tea and sugar. This fragrant, sweet tea is central to Moroccan hospitality—often poured from impressive heights—and traditionally served with nutty pastries and sweets.
If you’ve visited Morocco or been welcomed into a Moroccan home or restaurant, you’ve likely tasted this style of mint tea. It’s woven into daily life and ceremonies across the country.
Every Moroccan family has its own variation. For my family, mint tea followed seaside visits and was paired with freshly fried sfenj. It was also the drink served to welcome visiting relatives or friends from the neighborhood. Whenever guests arrived, mint tea was almost always offered.
Preparing and pouring the tea is a small ritual many Moroccans take pride in. The tall, slow pour from teapot to glass not only cools the tea but also aerates it, enhancing the aroma and presentation.
At home my grandmother and aunt would lay out a tray of Moroccan pastries—halwa chebakia or almond briouat—alongside the tea when we returned from a long trip. In the mornings we often had tea with coffee, baghrir (Moroccan pancakes), honey and ghee with dried meat.
We drank mint tea even on the hottest days: steaming hot, filled with fresh mint and sweetened to taste. The contrast of warm tea and cool mint is part of its enduring appeal.
If you enjoy this recipe, try pairing it with other traditional beverages such as lemon verbena tea or with Moroccan coffee for a fuller tasting experience.
How to make it
In Morocco, tea is a social bridge—this mint preparation in particular brings people together. The method balances the astringency of gunpowder tea with the brightness of mint and the sweetness of sugar.
When my father moved to the United States he adapted the recipe to his taste, often skipping sugar but keeping the other steps. He made mint tea every morning as part of welcoming the day—a simple ritual that became a lasting memory for our family.
This recipe is a small tribute to him and to the slow, pleasant moments that begin a day with tea and a smile.
Small & large bites to go with your tea
Popular Moroccan treats to serve with mint tea:
Sfenj (Spongey Moroccan Donuts)
Honey Dipped Almond Briouat
Gazelle Horns (Moroccan Almond Cookies)
Halwa Chebakia (Moroccan Sesame Cookies)
Bismillah,
Moroccan Mint Tea
- Author: Salima Benkhalti
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups of tea
- Category: beverages, Moroccan, Tea
- Method: Stovetop
- Cuisine: African, Mediterranean, Moroccan, North African
- Diet: Vegan
Description
Learn how to make Moroccan mint tea, a fragrant and sweet infusion made with fresh mint, gunpowder tea and sugar. This staple of Moroccan hospitality is traditionally poured from height and served with pastries.
Ingredients
- 1 tbsp gunpowder tea
- 1/2 tbsp sugar (adjust to taste)
- 1/2 cup fresh mint leaves
- 2 cups water
Instructions
- Place the gunpowder tea pellets in a teapot. Heat water in a kettle until boiling.
- Pour about 1/2 cup of boiling water over the tea, cover and let sit a few minutes. Strain this first infusion into a small glass and set aside—this concentrated pour captures much of the tea’s flavor.
- Pour another cup of boiling water over the tea, cover and steep 2–3 minutes. Strain and discard this second infusion to reduce bitterness.
- Add sugar, fresh mint leaves, and the reserved first glass to the teapot over the tea leaves. Fill the teapot to the top with boiling water, cover, and steep 5–10 minutes.
- If your teapot lacks a built-in strainer, pour the brewed tea through a strainer before serving. For a well-mixed, slightly caramelized flavor, pour the tea into a glass and back into the pot a few times, then strain and serve.