Spring calls for something cooling and fragrant, and Moroccan mint iced tea delivers both. This tea is rooted in North African tradition, where boiled mint tea is a daily ritual served hot. We adapted it here for the season—cold-brewed or quickly chilled, with the same roasted green tea and cooling spearmint that define the classic cup.
Moroccan Mint
Boiled mint tea has long been a tradition since ancient times and...
Moroccan Mint blends gunpowder green tea with spearmint leaves. The green tea brings a vegetal, slightly roasted flavor. The spearmint cools things down and adds a clean, herbal finish. Together, they make a tea that tastes bright and refreshing without being overly sweet.
This recipe works two ways. The cold brew method takes time but produces the smoothest cup—no bitterness, just pure mint and tea flavor. The hot-then-chill method gets you iced tea in under an hour. Both work. Pick the one that fits your schedule.
We sweeten this lightly with honey or sugar, the way it is traditionally served in Morocco. You do not need much. The mint and green tea carry the drink on their own. Serve it over ice with fresh mint sprigs if you have them. This is a tea you will make all spring and into summer.
Ingredients
Tea Base
- 4 tbsp Moroccan Mint tea (loose leaf)
- 4 cups cold water (filtered, for cold brew)
- 4 cups hot water (175-185°F, for hot brew method)
Sweetener and Garnish
- 2-4 tbsp honey or sugar (adjust to taste)
- 4 sprigs fresh mint (optional)
- 1 whole lemon (sliced, optional)
- ice cubes (for serving)
Instructions
Cold Brew Method
- Place 4 tablespoons of Moroccan Mint tea in a pitcher or large jar.
- Add 4 cups of cold filtered water. Stir once to wet all the leaves.
- Cover and refrigerate for 8 hours or overnight. The tea will brew slowly in the cold water.
- Strain out the tea leaves using a fine-mesh strainer or cheesecloth. Discard the leaves.
- Stir in honey or sugar if using. Taste and adjust sweetness.
- Serve over ice with fresh mint sprigs and lemon slices if desired.
Hot Brew Method
- Heat 4 cups of water to 175-185°F. Bring to a boil, then let sit for 2 minutes.
- Place 4 tablespoons of Moroccan Mint tea in a heatproof pitcher or teapot.
- Pour the hot water over the tea. Steep for 3 minutes. Do not steep longer or the tea will turn bitter.
- Strain out the tea leaves immediately.
- Stir in honey or sugar while the tea is still warm. This dissolves the sweetener faster.
- Let the tea cool to room temperature, then refrigerate for 20-30 minutes until cold.
- Serve over ice with fresh mint and lemon if desired.
Notes
Traditional Moroccan mint tea is brewed hot and served immediately, poured from a height to create foam. This iced version keeps the same flavor balance but shifts the preparation to suit warmer weather. The cold brew method is our preferred approach for spring—it extracts the mint oils and tea compounds slowly, producing a smoother, less astringent cup. If you are in a hurry, the hot brew method works fine. Just do not over-steep. Green tea turns bitter past 3 minutes.
Sweetness is optional but traditional. Moroccans add sugar directly to the pot, sometimes a generous amount. We recommend starting with 2 tablespoons of honey or sugar per pitcher and adjusting to taste. The sweetness rounds out the tea’s vegetal edge and plays well with the mint. If you prefer unsweetened tea, skip it entirely—the Moroccan Mint blend has enough flavor on its own.
Peppermint
Peppermint leaves are a native of the Mediterranean and were often used...
Fresh mint makes a difference as a garnish. It adds a second layer of aroma when you bring the glass to your lips. If you do not have fresh mint, dried spearmint or a sprig of Peppermint works too. Lemon slices are not traditional, but they add a citrus note that some people prefer. Try both ways.
Serving Suggestions
This tea pairs well with light spring meals. Serve it alongside grilled vegetables, grain salads, or roasted fish. It also works as a midday refresher—cooling and slightly caffeinated without the heaviness of coffee. For gatherings, make a double batch and serve it in a pitcher over ice. Guests appreciate the option of a non-alcoholic drink that still feels special.
You could also try blending this with other herbal teas for a different flavor. A handful of Hibiscus adds tartness and a deep red color. Lemongrass introduces a citrusy note that complements the mint. Keep the base ratio the same and add 1-2 teaspoons of the secondary tea to the brew.
Storage and Batch Prep
Cold-brewed Moroccan mint tea keeps in the fridge for 3-4 days. Strain it after brewing and store it in a sealed pitcher or jar. The flavor stays bright for the first two days, then mellows slightly. If you are making it ahead for a party, brew it the night before. Add ice and garnishes right before serving.
For a stronger concentrate, double the tea quantity and dilute each glass with water or sparkling water when you serve it. This approach saves fridge space and gives you more control over strength. Some people prefer a lighter tea, others want more intensity. A concentrate lets everyone adjust their own cup.
What is the best water temperature for brewing Moroccan mint tea hot?
Use water just below boiling, around 175-185°F. Boiling water scorches green tea and makes it bitter. If you do not have a thermometer, bring water to a boil, then let it sit for 2 minutes before pouring over the tea. This drops the temperature into the right range.
Can I reuse the tea leaves for a second brew?
Yes. Gunpowder green tea holds up to a second steep. After the first brew, add fresh hot water and steep for 4-5 minutes. The second cup will be lighter and more delicate. This is common practice in Moroccan tea culture. Some people prefer the second steep because it is less astringent.
How much caffeine is in Moroccan mint iced tea?
Green tea contains 20-40 mg of caffeine per 8 oz cup, depending on steep time. This is about half the caffeine in coffee. Cold brewing extracts less caffeine than hot brewing, so the cold brew version will have slightly less. If you want a caffeine-free option, try Rooibos or Peppermint tea instead.
What makes Moroccan Mint different from regular mint tea?
Moroccan Mint is a blend of gunpowder green tea and spearmint. Regular mint tea is often just dried mint leaves, no tea base. The green tea adds body, a slight roasted flavor, and caffeine. Spearmint provides the cooling menthol flavor. Together, they create a more complex cup than mint alone.
Can I make this with loose spearmint and green tea separately?
You could, but the proportions matter. The Moroccan Mint blend is already balanced. If you mix your own, start with 2 parts green tea to 1 part spearmint by volume. Adjust from there based on how minty you want it. Too much mint overwhelms the tea. Too little and it tastes flat.