See how easy it is to make Moroccan mint tea. Made special with fresh mint leaves, it’s how the Baccarat Hotel New York serves their Moroccan tea.
Moroccan Mint Tea at the Baccarat Hotel New York
At the Baccarat Hotel’s Turkish Tea for Two service, the last course is served with their version of Moroccan mint tea in a golden camel teapot. I really liked the tea so I reached out to Gabrielle, the Tea Sommelier at the Baccarat Hotel, to find out how it was made.
It’s ridiculously simple to make. You just need the right ingredients.
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What is Moroccan Mint Tea?
Moroccan mint tea is a tea blend of gunpowder green tea and mint. And sugar, lots of it if you prefer.
The Baccarat uses a blend called mint green tea from Camellia Sinensis, a well-known tea shop in Canada. It’s an organic green tea with dried mint, the essential ingredients to a Moroccan tea.
Now, what they do to take it up a notch is to add a handful of fresh mint to the teapot after the steep.
(If you don’t have access to the mint green tea blend, you can use gunpowder green tea instead.)
Let me show you to recreate Baccarat’s version of Moroccan mint tea at home.
What I Used to Make This Moroccan Mint Tea
How to Make Moroccan Mint Tea
I ordered the exact same tea blend that the Baccarat uses, the mint green tea and measured out 4 teaspoons for the teapot with an infuser.
Instead of boiling water on the stovetop, I always use my electric kettle that has a temperature setting when making tea.
What I like to do is measure out the the amount of water needed and pour that into the electric kettle so there’s no guess work when you try to pour in the hot water from the kettle into the glass teapot.
Set the temperature to 203°F and once the water boils, pour it directly into the glass teapot.
Following the directions on the tea package, I steeped the tea for 3 minutes.
After 3 minutes, I removed the infuser with the tea…
And added in a small handful of mint and let it sit for a couple of minutes.
Pour tea into mugs and add in a little sprig of mint.
Traditional Moroccan mint tea is sweetened with sugar but the one served at Baccarat Hotel doesn’t have any sugar added. If you prefer it sweetened, add in as much as you would like.
I prefer the hot Moroccan mint tea without any sugar, and I definitely like it WITH sugar when having it iced. I recommend that you try it both ways and see what you like.
- 4 cups hot water
- 4 teaspoons mint green tea
- Handful fresh mint leaves
- Sugar (optional)
- Steep 4 teaspoons of tea in hot water for 3-4 minutes.
- Strain out tea and add in a handful of fresh mint and steep for 2 more minutes.
- Pour tea into mugs and garnish with a sprig of mint.
Recipe by Gabrielle Jammal, Baccarat Hotel New York