Moroccan Mint Tea, for one or more

moroccan mint tea, for one or more

I was exceedingly thrilled to score a HUGE bunch of mint from last weekend’s Heart of the City Farmers’ Market for a mere dollar, but after mixing a few cocktails — the reason it ended up on my list in the first place — the question remained, what to do the rest? Answer: Moroccan mint tea, and lots of it.

I’ve been playing around with a mint tea recipe for years, but I’ve finally hit on my HG version, one that closely resembles an old favorite from [the now shuttered] Tagine on Polk, where I had my first introduction to the brew. Involving just boiling water, green tea, mint and agave nectar — or regular ol’ sugar, your choice — it’s a cinch to make. I’m partial to making a small batch with decaf to enjoy just before bedtime — pouring tiny cup after tiny cup is such a relaxing, luxurious ritual, and I quite enjoy how the mint continues to infuse the drink with its inherent sweetness between glasses (hence the tiny vessels).

Prefer your tea of the iced variety? Go ahead and prepare the recipe as written, allow it to cool to room temp — steeping the mint and green tea the whole time — then pour over a glass filled with ice cubes. (A great way to use up any leftover brewed tea, too.) I hope you enjoy this family-friendly drink as much as I do!

Moroccan Mint Tea

Preparation Time: 15 minutes, mostly inactive

Serves: 1+

For a double recipe (2+ servings), you can still get away with just one tea bag (but by all means, use two if you like!), double everything else. As a large brewing vessel, I recommend a 1-quart Mason jar or, preferably, this 34-ounce glass pitcher — both items are must-haves in my kitchen!


  • 1 bag green tea (I use Allegro Coffee’s decaf green)
  • About 1/2 cup loosely packed (14 grams) fresh mint (leaves and stems!)
  • 2 teaspoons – 1 tablespoon (14 – 21 grams) light agave nectar¹
  • About 2 cups (454 grams) boiling water


Add teabag, mint and agave to a 2-cup or larger heatproof container (some suggestions: pint Mason jar, 2-cup measuring cup, teapot). Pour in about half of the boiling water, stir well to distribute agave, add water to fill container (about 2 cups total), give it one last stir. Allow tea to steep for about 10 minutes. To serve: pour/strain tea into cup(s).


¹ Feel free to substitute granulated sugar, about 1 tablespoon/12 grams, for the agave.

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