Learn how to prepare authentic Moroccan mint tea, a beloved beverage made with fresh mint, gunpowder tea and sugar. This fragrant, sweet tea is central to Moroccan hospitality and daily life, traditionally poured from impressive heights and enjoyed with nutty pastries.
If you’ve visited Morocco or been welcomed into a Moroccan home or restaurant, you’ve likely tasted this mint tea. It’s a staple of Moroccan cuisine and culture and appears everywhere from everyday mornings to special visits with guests.
Every family has its own version. For my family, mint tea often followed trips to the beach and paired perfectly with freshly fried sfenj (Moroccan donuts). It also marked visits from out-of-town relatives or neighbors—when guests arrived, mint tea was offered without fail.
Preparing and serving this tea is a ritual many Moroccans take pride in. The dramatic, high pour is part of the experience: it cools the tea slightly, aerates it, and creates a pleasing froth. More than a beverage, it’s a moment of connection.
In my childhood the tea was accompanied by a tray of Moroccan pastries—often halwa chebakia or almond briouat—especially after long trips. In the mornings it might be served alongside coffee and baghrir (Moroccan pancakes) with honey and ghee. Even in peak summer heat, we drank it piping hot, generously sweetened and full of fresh mint.
If you enjoy this traditional recipe, you might also like my lemon verbena tea or Moroccan coffee recipes for more classic beverages from the region.
How to make it
Moroccan mint tea is as much a social custom as it is a drink. My father adapted the recipe after moving to the United States—he preferred less sugar and made a slightly less sweet version—but otherwise kept the same ritual he learned from his mother. He brewed tea every morning as a way to greet the day, a habit he kept throughout his life.
This recipe is a small tribute to that daily ritual: a moment of calm and hospitality, a cup shared with family and friends.
Small & large bites to go with your tea
Traditional Moroccan sweets and snacks pair beautifully with mint tea. A few favorites to try alongside your cup:
Sfenj (Spongy Moroccan Donuts)
Honey-Dipped Almond Briouat
Gazelle Horns (Moroccan Almond Cookies)
Halwa Chebakia (Sesame Cookies)
Bismillah,
Moroccan Mint Tea
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups of tea
- Category: Beverages, Moroccan, Tea
- Method: Stovetop
- Cuisine: North African, Moroccan
- Diet: Vegan
Description
Learn how to make Moroccan mint tea, a fragrant, refreshing tea made with gunpowder tea, fresh mint and sugar. It’s a central part of Moroccan hospitality and daily ritual.
Ingredients
- 1 tbsp gunpowder tea
- 1/2 tbsp sugar (adjust to taste)
- 1/2 cup fresh mint leaves
- 2 cups water
Instructions
- Put the gunpowder tea pellets into a teapot. Bring water to a rolling boil in a kettle.
- Pour about 1/2 cup of the boiling water over the tea, cover and let it sit a few minutes. Pour this liquid through a strainer into a small glass and set it aside—this concentrated infusion is the tea’s flavor heart.
- Add another cup of boiling water to the teapot, cover and steep 2–3 minutes. Pour this infusion into a cup through a strainer and discard it to remove bitterness.
- Return the reserved concentrated glass to the teapot. Add sugar and fresh mint leaves on top of the tea leaves. Fill the teapot with hot water, cover and steep 5–10 minutes so flavors meld.
- If your teapot lacks a built-in strainer, strain the tea before serving. For a well-mixed, slightly caramelized sweetness, pour tea into glasses and back into the teapot a few times, then strain and serve. Enjoy warm.