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Tunisian Mint Tea Recipe

Tunisian Mint Tea Recipe


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I first sampled this delicious, very sweet tea in an outdoor café in Tunisia. Feel free to adjust the sweetness to your own preference.

Ingredients

  • 3 individual bags of black tea (or the equivalent in loose tea)
  • ¾ cups sugar, or to taste
  • 2 large handfuls mint sprigs
  • 2 tablespoons pine nuts, for garnish

Directions

In a saucepan, bring 2 cups of water to a boil. Remove the pan from the heat, add the tea, sugar, and stir. Add the mint to the pot and let it steep, off the heat, for at least 5 minutes.

Strain the tea to remove the mint (and loose tea, if using). Serve warm or at room temperature in small glasses and garnish each glass with a few pine nuts.


How to Make Fresh Mint Tea

Every night after dinner you can be sure to find me with a hot cup of mint tea in my hands. A nightly cup of tea is my little ritual that marks the end of the day.

The act of sipping tea is soothing, it’s not something you can rush through, it demands that you slow down and unwind. For me, it’s a vital moment of calm and comfort before turning in for the night.

The wonderful thing about mint tea is that it’s so easy to make yourself. You can mix several different kinds of mint together like spearmint, peppermint, and chocolate mint to make your own special blend, or just keep it simple and stick with one. One of my favorites for digestion is peppermint, so I often make a simple peppermint tea to sip on after meals.

Once you’ve tried a cup of freshly steeped mint tea you’ll never go back to the dried mint tea you get in a box. There’s just no comparing the flavor of brewing from fresh leaves vs. dried. Fresh mint tea tastes bright and clean, while the flavor of dried mint can be rather bitter and dull when brewed too long. The key is to crush the fresh leaves while they are brewing to release the essential oils.

Fresh mint tea also works wonderfully either as a cold infusion. At night I’ll make it hot, but during the day I let it cool (adding a bit of honey while still warm to sweeten), then pour into a pitcher, and keep it in the refrigerator for when I want something minty and refreshing to drink.


Mint Tea

  • Quick Glance
  • (1)
  • 5 M
  • 5 M
  • Makes 8 (1/2-cup) servings

Ingredients US Metric

Directions

Bring the filtered water to a boil in a tea kettle or saucepan over high heat.

Place the mint sprigs in a heatproof vessel or a French press or divvy the mint sprigs between 2 tea cups or mugs and pour in enough hot water over the mint to fill the cups or mugs. Let the mint steep for 1 to 2 minutes, depending on how mild or potent you take your tea, occasionally tilting the vessel, cups, or mugs to swirl the water against the mint sprigs.

Remove and discard the mint. Serve the mint tea immediately, letting the tea cool slightly before sipping. Originally published August 08, 2015.

How to Make Iced Mint Tea

To make iced mint tea, start at least 4 hours ahead of time. Make a triple batch of mint tea. Remove the mint sprigs after steeping for 2 to 4 minutes and then cover and refrigerate the tea until cold. Serve over ice.

Recipe Testers' Reviews

I was surprised by how much I liked this mint tea—it really does add up to more than the sum of its parts. We usually have some mint hanging around in the fridge, but I’ve still been going for the bagged mint tea in the cupboard. Never again! (At least when there is already mint in the house.)

I made three versions of this, one that steeped for 1 minute, one that steeped for 2 minutes, and an iced version that I did for between 3 and 4 minutes. We tried the two hot versions side by side—we both preferred the one that had gone for 2 minutes, but if you like a really mild flavor, stick with 1 minute. It tasted sweet even though we didn't add any sweetener. The iced tea was great the next day with a slice of lemon and lime and another little sprig of mint.

Our fresh mint has gone crazy in our garden this summer! With a whole lot of mint to use, I was very interested in making this simple fresh mint tea recipe after dinner the other night. Fresh mint is one of the most recognizable and potent herbs out there—there is no mistaking fresh mint when you smell or taste it. The charm behind this homemade herbal tea is that you inhale the strong mint smell in your cup before your taste buds get to try it. It’s a warm treat for all of your senses!

My sprigs of mint had between 10 to 15 leaves on each one, and for the 4 cups of filtered water, it made 4 large mugs of tea. (But yes, depends on how big your cups are and how you are using it.) I could see this not only being a nice tea for slumber time, but also a quick fix if you had the sniffles or just wanted a pick-me-up on a cold afternoon. I actually used the rest of my tea in a batch of iced tea—I poured the remaining fresh mint tea into the rest of a pitcher of homemade black iced tea for a bit of minty flavor. It was nice with some fresh lemon slices floating around in it as well.

This tea was ready to sip in less than 3 minutes. I stepped out my front door, picked 2 sprigs chocolate mint, put them in a mug of just-off-the-boil water, and steeped the tea for 2 minutes. The result was a clean, lovely, and relaxing cup of tea. This recipe harks back to a simpler time—when tea was made from plants in your garden, not from a container. You can't get any more local than this!

I adore recipes that are so basic they seem to affirm your own intuition. Swirl a deliciously fragrant herb in hot water. Sip. Enjoy. No hard-to-source ingredient or pricey kitchen contraption required. I imagine this tea is something my great-grandmother probably made, and it elicits such a joyful, peaceful feeling.

The recipe yields enough for 2 servings, but I wanted more when my cup was empty. No problem. Just heat more water and repeat. I considered adding honey, but for me, that would've spoiled the simplicity of this recipe.

Fresh mint tea is so much better than dried mint tea from a tea bag. If you have access to fresh mint, there's nothing like the fresh burst of mint flavor. It’s a ritual for my husband and me to drink mint tea before bedtime, but we usually resort to the store-bought tea bag version because we rarely have fresh mint around. After finally trying this at home, I'm thinking I should grow fresh mint so I can have it around all the time.

Making fresh mint tea is just as easy as using a standard store-bought tea bag but has much better flavor and is more satisfying. This pour-over-and-steep method produces a nice, light mint tea. For a deeper-flavored mint tea, you can bring the water and leaves to a boil in a small pot then simmer on low for 3 to 5 minutes. I learned this tip the first time I had fresh mint tea a few years ago while dining in a Middle Eastern restaurant. I was thrilled to have tea that was fresh and fragrant. It was helpful to know how many leaves to use for 2 cups versus how many sprigs because my sprigs only had 5 to 6 large leaves each.

This makes a mint tea that is subtle and refreshing, nothing like those tea bags from the store. There are many different varieties of mint, so you could make a different tea almost every day of the week. I found that a sprig with 12 to 14 leaves was really too big for the mug, so I put 14 leaves into a large infuser to make it easier to remove.

My daughter and I both truly enjoyed the calming aspects of this tea, as brewing this way makes a tea that's not as harsh as its tea-bag counterpart. I think that we could enjoy this daily as long as there is fresh mint in the garden. I found that 2 large sprigs made 2 mugs (4 tea cups), as in this country, most people seem to prefer having their tea in mugs.

We also made this tea a second time and put the 2 large sprigs mint into a warmed teapot before adding the hot water. After allowing it to steep for a few minutes, we removed the mint and sipped away our cares. This time we used tea cups, and the teapot kept the mint tea warm while we enjoyed our first cup without allowing it to over-brew.

This tea—or tisane, to be super-specific—takes all of 5 minutes, including filling your kettle and washing the mint while your water comes to boil. Then you have a guilt-free, kind-to-the spirit cup to drink at the end of your evening or any time during the day. I consider this a recipe to relax (caffeine-free).

I made this in a French press that happens to hold 4 cups nicely and is also easy to press after the brief steep. It also means that if I don’t serve all of this immediately, I can pop the pot in the fridge or decant it and chill it for later. Even if this doesn’t have the tea and sugar of a traditional Moroccan mint tea, you can still pour it from a height into a tea glass or mug and appreciate the ritual. The brief steep time is just right for this tisane. If you want to add gunpowder tea and even a teaspoon or two of sugar, increase the steeping to 4 to 5 minutes and pack a little extra mint in.

We always put as much mint as we could fit in the pot when my host family taught me how to do this as an exchange student in Maroc. It is a smell and taste that reminds me of my first travels. (I almost always make tea in a teapot or press-pot because I believe you get a better brew than a cup allows. It was also how I was taught to make mint tea by my host family as an exchange student.)

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Comments

I second the lemon balm tea enthusiasm! Thanks also for being specific about the amount of mint, since a “sprig” can vary wildly.

I’m really looking forward to trying this with lemon balm! Really appreciate the suggestion, Beth. And you’re very welcome for the specificity. We try to always be exact as we can when it matters because we know how frustrating it can be to stand there in the kitchen wondering…


Recipe Summary

  • 1 quart boiling water, plus more for heating the teapot
  • 1 tablespoon loose green tea, or 3 bags green tea
  • 3/4 cup sugar
  • 3 cups firmly packed mint leaves and tender stems, crushed, plus 4 sprigs for garnish

Pour a little boiling water into a large teapot, swish it around to heat the pot, and pour the water out. Add the tea to the teapot and pour in 1 cup of the boiling water. Cover and let steep 3 minutes.

Add the sugar and mint leaves and stems to the teapot. Pour in the remaining 3 cups boiling water. Cover and let steep for 5 minutes. Stir. Continue to steep for 5 minutes more. Strain the mint tea into cups or heatproof glasses.


Odds & Ends: Mint Iced Tea

We had another incident involving a new rock portal. Yet again, an otherworldly creature showed up at the manor and started causing trouble. Besting this one was no easy task. It had the power to alter the very fabric of our reality, and it even disguised itself as, of all things, a vase! If it weren’t for Dr. Sarcophagus’ aid, we might have never broken free from the creature’s grasp.

The doctor thinks this is all related to the work of his ancestor and former resident of Bluewraith, Lady Beatrice Wight. We still don’t know the nature of her experiments, nor what type of disaster she brought upon herself and others at the manor so many years ago.

Thinking about it all makes my head spin. I am thankful that this week has been incident-free, yet I still can’t shake away this looming sense of dread.

This morning, I did what I usually do when I am not feeling my best: I made something new from the trusty cookbook. Given the warmer weather, I decided to brew some refreshing mint iced tea. The recipe called for “mint leaves grown over an isolated grave.” I figured the mint from our herb garden would be close enough. The old gardener’s skeleton still rests there, after all.

During my walk outside, I remembered I hadn’t been to the garden since I went with Miss Spider months ago. This made me sad, but I tried to banish the thought from my mind. Today, the skeleton was lounging against one of the walls with his arms crossed. His straw hat was tilted downward, concealing his eye sockets as if he were taking a nap. I still do not know who keeps moving him around!

“And how about you? Could you tell me what’s going on around here?” I asked him with a chuckle before turning my attention to the mint plant.

When I had finished gathering the leaves I needed and looked again at my ever-silent companion, I felt a sudden chill. One of his bony arms had somehow moved. It was stretched out in the grass with a thin finger pointing at the adjacent wall. I took a closer look to find another rough drawing on one of the stones. This one showed a pile of blue rocks and some kind of figure standing next to it. Instead of the Blue Wraith, it looked like someone with a large mouth full of sharp teeth. I wonder what it could all mean? Perhaps I should show it to Dr. Sarcophagus.

1 cup fresh mint leaves grown over an isolated grave

1. Create a simple syrup. Muddle the mint leaves in a small saucepan, then add 1 cup of cold water and 1 cup of sugar. Bring to a simmer and stir until the sugar is dissolved. Allow the mixture to cool completely before straining out the mint leaves.

2. Steep the tea bags in 4 cups of hot water for around 5 minutes. Remove the bags and allow to cool.

3. In a pitcher, combine the tea, simple syrup, and extra 3 cups of cold water. Serve over ice with a sprig of mint!


Mint Tea Recipe with Fresh Peppermint

This recipe reveals one of the easiest ways to make peppermint tea. It can be made with as little as 2 ingredients. It’ll taste like you’ve spent hours slaving in the kitchen, not mere minutes.

Here’s how to make fresh peppermint tea:

  • 1 large bunch peppermint leaves
  • 2 cups (16 oz) hot water, just under boiling
  • Sweetener to taste (optional)
  1. Wash your peppermint leaves and pat them dry with a towel.
  2. Slightly crush the peppermint leaves with your hands, a small pan, the back of a spoon, or a mortar and pestle. (This helps to release the aroma and beneficial oils of the peppermint, enhancing the flavor of the peppermint tea.)
  3. Place the peppermint leaves in a teapot.
  4. Add the hot water.
  5. Cover and let steep for 8-10 minutes.
  6. Strain and add sweetener, if using.
  7. Enjoy your fresh peppermint tea!

Step 1: Boil Water
Rather than boiling water on the stove, which takes forever and uses a lot of electricity, I’m a huge fan of using a hot water kettle for this! Simply bring your water to a boil then pour it into your serving glasses.

Step 2: Add Mint
Briefly roll the sprigs of mint between your hands to help release the oils, then add 1 or 2 sprigs to each glass. Let steep for 3 to 5 minutes.

Step 3: Serve
Optionally drizzle in a little honey, stirring to dissolve. Optionally garnish with a slice of lemon and a squeeze of lemon juice.


Ready Your Mint and Other Herbs

If you haven't already washed your mint, do so now. The most effective way to wash fresh mint (and other herbs) is to immerse it in a bowl full of water, swish it around, then lift out to drain.

Here, we are also preparing sheba to add to the tea along with the mint. Just a sprig or two is usually sufficient, as the herb is quite strong. Wash it by briefly soaking it in boiling water, which is simply poured over the sprig in a tea glass. (Note how the sheba's color changes when it makes contact with the hot water.) This method removes some of the bitterness associated with sheba.


Tunisian Tajine

We loved Amanda&rsquos idea to get other bloggers around the world together to create dishes from the Arab world for Ramadan. And, we are incredibly excited to be sharing a recipe from Tunisia with you today.

I&rsquoll be the first to admit that we didn&rsquot know much about many of the countries on the list that Amanda gave us. But, each of the countries we researched from the list had one thing in common: an incredibly unique and proud food culture. It made us want to dive even more into the cuisines of this area because it is a wealth of flavors and dishes that, in the States, we haven&rsquot been exposed to.

Take the recipe we&rsquore sharing with you today. When we hear the word tajine, we think about the Moroccan stew that is cooked in a vessel by the same name. However, in Tunisia, tajine refers to something completely different. In fact, it is more of a spiced quiche or fritatta that is served cold as a finger food or appetizer.

The Tunisian tajine starts with a mixture of meat, onions and spices that is sautéed. A starch is added (potato or bread crumbs) and then, off the heat, it is combined with fresh parsley and a mixture of beaten eggs and cheese. Then, it is baked until firm.

The spices in the meat fill the house with a wonderful aroma while it bakes. And, while it is traditionally served cold, we couldn&rsquot wait and dove right into the dish while. We loved the combination of chicken and potatoes with the light creaminess of the eggs and cheese.

With such unique spices, this would make a wonderful brunch dish here in the States, when you&rsquore looking for something a bit different than the standard egg and bacon breakfast bake.


About the Author

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo . u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.


Watch the video: Tunisian Mint Tea with Pine Nuts (October 2022).