Berber Whiskey (also called Moroccan Mint Tea or “The Water of Life”)

From the story: Delicious Life. 

Mint tea is at the heartbeat of Moroccan life.  It is served many times a day to family and friends, and the days revolve around this ritual. Whether it be in the home or at work, the sweet combination of green tea with fresh mint is served with tons of sugar and is seeped in tradition.  This special concoction, the nation’s signature drink, is known as Berber Whisky. It is not whiskey or alcohol at all, but offering a cup is a gesture of friendship, and its significance goes beyond drinking for thirst to drinking for lifestyle.

The mere invitation to tea takes on the highest meaning. Serving the tea is a form of entertainment for Western eyes. It is an art form in itself!  The host swings the teakettle out and upward to create an arch high in the air, pouring the tea into small glasses from above to create a bubbling effect.  As legend would have it, this tea is the “water of life” for Moroccans.

Moroccan-style green mint tea may seem simple to make, but it is drenched in layers of flavors.  There are several ways to make the tea, and in the West there are many interpretations.  I will try to provide the most authentic way below.  In Morocco they use tons of sugar, but when I make it, I substitute a reduced amount of honey–and so can you.

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Berber Whiskey (also called Moroccan Mint Tea or "The Water of Life"

Course Drinks

Servings 4 cups

Ingredients

• 4 cups boiling filtered or bottled water adjust to desired strength
• 1-½ to 2 tablespoons gunpowder green tea adjust to desired strength
• 5 tablespoons sugar or substitute
• 1 bunch fresh mint to taste--I like lots!

Instructions

• Put gunpowder green tea in teapot. Pour ¼ cup boiling water over the leaves and swirl the water around. Discard water.
• Add sugar (or other sweetener) to teapot on top of the wet tea leaves.
• Take a bunch of fresh mint leaves and add to teapot.
• Pour remaining boiling water over mint leaves.
• Bring entire combination to a boil.
• As soon as it begins to boil, remove it from the stove and pour it into a tea glass.
• Pour tea from glass back into teapot. Do this several times until it is mixed very well and all sugar is dissolved.
• Finally, lift the teapot at least one foot above the glass and pour it back in. This should create some foam and impress the fanciest of guests.

Notes

Important Note: Due to the fact that this is a traditional Moroccan recipe, I wanted to stay true to its authenticity and therefore called for real sugar (and lots of it)! This is how they drink it in Morocco. But for health reasons, I am not a fan of regular sugar. Feel free to do what I do and use a healthy sugar substitute instead of the sugar.  Or, reduce the amount of sugar to minimal. Know that all ingredients can be adjusted to suit your very own tastebuds.