Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

North African Sweet Mint Tea

By John Burton Jr of The Food Cravelogist

Mint Tea
North Africans consume plenty of sweet tea or mint tea with their meals. As a Southerner, I can proudly exclaim, “So do we!”

In Morocco, it often served all day long, after every meal, and the beverage of choice during conversations. A minimum of two to three cups is usually drunk. In the same way, they like to drink very hot mint tea after rich meals, because it is considered to aid in digestion. The tea is usually prepared by the head of the household or eldest male because it symbolizes hospitality and community. One thing that should not be overlooked is, Moroccans like their tea very sweet. I must have some Moroccan in my blood! This flavorful beverage would be a welcomed addition to any Kwanzaa meal.

Moroccan Mint Tea

3 tablespoons loose green tea leaves or 5 tea bags
1 bunch fresh spearmint or peppermint leaves, (more for garnish)
1/3 cup sugar or 1/4 cup agave nectar, (add more to taste)

Bring 8 cups water to a boil in a large pot over high heat. Turn off water and add tea. Cover and steep 4 to 5 minutes. Add mint to the pot. Cover and steep 5 minutes more. Add sugar and stir to combine. Strain and serve. Garnish with a mint sprig. 

To serve chilled, allow the tea to reach room temperature, then transfer to a pitcher, cover and refrigerate until cold. Serve in a tall glass with ice and a mint sprig for garnish.

About John Burton, Jr.
A marketing guy during the day, I am an admitted foodie! My favorite meal of the day is breakfast. However I can easily be cajoled into partaking in a scrumptious meal any time of day: lunch, dinner, brunch, linner (between lunch and dinner) or midnight snack.
As Marketing Consultant of The Burton Group, I provide communications, marketing and public relations solutions a diverse group of companies and organizations. My client list has included: Sak’s Fifth Avenue/Off Fifth, Rainforest Films, Pantene, The Inspiration Network, and Wells Fargo. News outlets such as CBS, ABC, NBC, Fox, LA Times, The Howard Stern Show and Jet Magazine are just a few places where my clients have appeared.
A few of my favorite foods include: Chicago-style deep dish pizza, Italian Cream Cake, and almost anything containing cinnamon. Signature dishes are mozzarella macaroni and cheese, kale salad with pepitas, and sweet potato and black bean burritos with a mango salsa.

About Sanura

Art Director/Senior Graphic Designer at Food Writer at


This entry was posted on December 6, 2014 by in 2014, Kujichagulia, Recipe and tagged , , , , , .

Enter your email address to follow this blog and receive notifications of new posts by email.

Learn more about Kwanzaa

The word "Kwanzaa" comes from the phrase, "matunda ya kwanza" which means "first-fruits." Kwanzaa's extra "a" evolved as a result of a particular history of the Organization Us. It was clone as an expression of African values in order to inspire the creativity of our children. In the early days of Us, there were seven children who each wanted to represent a letter of Kwanzaa. Since kwanza (first) has only six letters, we added an extra "a" to make it seven, thus creating "Kwanzaa." To learn more about Kwanzaa, visit the Official Kwanzaa Website.

%d bloggers like this: