One of my favorite memories from going to a Mediterranean restaurant in Chicago was getting their Moroccan mint tea. I not only loved the taste, but the cute glass and whole presentation. Traditional Moroccan tea is made with gunpowder green tea, spearmint leaves, and sugar. The tea taste I have in my head though tastes more like a subtle black tea with lots of mint. This one is an easy one to recreate in a healthier way with my raspberry leaf mint version.
Raspberry leaf tea is caffeine free, tastes similar to black tea, and has LOADS of health benefits. As for the mint, you can use any kind of fresh mint leaves. If you want it sweetened, you can swap the traditional refined sugar for raw honey. It’s delicious warm, but it also makes a really great cold tea on a hot summer day. I recently served it cold for my parents and they both really enjoyed it.
Raspberry leaf tea helps balance hormones, helps with a women’s cycle/cramps, helps with infertility, postpartum, iron deficiencies and more. Raspberry leaf is also a good source of vitamin C, calcium, iron, and magnesium. It’s not just for women either. Men can also drink this tea as a blood cleanser and detoxifier.
My Raspberry Leaf Mint Version of Moroccan Mint Tea
Recipe made using a 64 oz glass jar / 8 cups. Easily stores in the fridge for a few days, but it won’t last long. 🙂
Ingredients
- 1/2 cup (loosely packed) raspberry leaf tea – if steeping for a longer time you can use a little less
- 10 large mint leaves
- optional, 1 1/2 TBSP raw honey to sweeten it some, more if desired
Method
- Fill a regular sized 2 QT teapot with water and bring to a boil. If you have a smaller teapot, just divide the recipe in half or boil 64 oz – 8 cups water in a large pot on the stovetop.
- Add 1/2 cup raspberry leaf tea and 10 large mint leaves to an empty 64 oz jar.
- Pour the hot water over the tea and mint.
- Put a small plate over the top of the jar and steep for 15 minutes. You can also steep for longer if desired. While some teas get too bitter if steeped for a longer period, I find this one is more than fine if steeped for 2-3 hours. I just use slightly less than 1/2 cup tea if steeping 2-3 hours.
- Stir in the raw honey while it’s still warm at the 15 minute mark or even 2 hour mark if steeping for longer, just not when it’s super hot right away.
- Strain out the leaves and enjoy at your preferred temperature. I enjoy a warm cup right away, but then I put the rest in the fridge to serve cold. It’s a great cold cup of tea on a hot summer day. I prefer to drink and serve it without the ice so it doesn’t get watered down. However you prefer to drink it, enjoy! Video of me making it below.
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