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Fill the Teacup with Sprigs of Mint
The winter holiday season begs for warm, soothing, and invigorating drinks, and nothing says holiday flavor more than mint! Try one of these delicious teas as an after-meal beverage, or treat yourself to calming cup after a hectic day of shopping or preparing for the holidays. We’ve also added a mint syrup recipe that can be used to sweeten any kind of tea. Enjoy!
After-Dinner Digestive Delight
A simple, delicious, and very flavorful digestion-enhancing tea! Spearmint is oh-so-soothing, and licorice adds both a sweet flavor and anti-inflammatory properties.
1 part spearmint leaves
1/8 part licorice root
Combine the herbs in a pot, and cover with boiling water.
Stir well, cover, and steep 15 to 20 minutes.
Moroccan Mint Tea
Tea facilitator: Susan Belsinger
This tea is often at the close of meals in Morocco, but it goes well after any long, rich repast of Mediterranean origin. To be a traditional Moroccan tea, the tea must be mild green tea, and the mint must be fresh spearmint (absolutely not dried). Susan says it is traditionally served very sweet; sugar always remains in the bottom of the glasses in Morocco.
1 heaping tablespoon mild green tea, such as
Dragonwell or gunpowder
About 2 loosely packed cups of spearmint leaves
1/4 to 1/2 cup sugar
4 to 5 cups boiling water
Fresh mint sprigs for garnish
Add the green tea to a large, warmed teapot, then add the fresh spearmint and the sugar. Fill the pot with boiling water. Steep for five minutes. Pour into small glasses, adding a fresh mint sprig to each glass.
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Kitchen tip: Mint Syrup This simple syrup is used to sweeten any type of tea. Heat sugar in water until dissolved. Add peppermint leaves and citrus zest. Remove from heat and steep 30 minutes. Strain and chill. |
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Brews 6 small glasses.
Refreshing Mint Chai
Tea facilitator:
Yamuna Devi
For those who must avoid caffeine and dairy products, this tea offers chai flavors without potential stomach irritants. If fresh mint leaves aren't available, substitute three mint tea bags or two tablespoons dried mint.
1 small cinnamon stick
1/8 teaspoon freshly ground nutmeg
1/2 tablespoon coriander seeds
1 teaspoon cumin seeds
4 whole cloves
1 teaspoon chopped fresh ginger
root or 1/4 teaspoon dried chopped ginger
1/2 cup fresh mint leaves, lightly packed
4 cups water
Honey to taste
Crush the cumin, cloves, and cinnamon in a mortar and pestle. Bring water to a boil; add the spices and simmer for three minutes. Remove from heat. Add the mint or mint tea bags and steep for three to four minutes. Strain into cups or a warmed teapot; sweeten with honey if desired.
Brews 4 cups.
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