Morocco, mountains and a mean cup of moroccan tea May 12, 2015
On his travels in Morocco, Patrick, our head chef extraordinaire, made his way into the Atlas Mountains to visit the remote nomadic Berbers. What awaited him was a warm welcome and a spicy cup of tea which is cheekily referred to as Moroccan whisky. Although most of the locals are tee total, this sweet tea has its own sugary stimulants and we hear it’s a treat for the taste buds.
Knowing that we Brits love tea and given that we at the Fresh Farm adore adding a dash of adventure to a classic recipe – Patrick brought back the recipe to share with everyone.
Happy sipping people!
1.5 tbsp green tea
1 handful fresh whole mint leaves (sprig included)
150g of sugar
1 litre of boiling water
- Add the green tea and a handful of mint leaves (with sprig) to the boiling water
- Gradually add the sugar and stir in
- Brew for about 6-8 minutes
- Serve and enjoy!