Even in the dead of Summer, people are drinking this sweet, full bodied tea. And though the ingredients are simple, the technique takes some practice - thankfully the end result is worth it. FULL RECIPE BELOW.

Directed/Shot/Edited: Eric Slatkin
Food Styling: Danielle Westberg

"Fais-moi du couscous" by Bob Azzam
Used with permission by Vampisoul

Thirsty For Spotify Playlist -

Special Thanks to Alia from Cooking with Alia:


-1 TBL of loose Gunpowder tea
-5 Cups of boiling water
-½ Bunch of fresh Spearmint
~1 TBL sugar (adjust to taste)

-moroccan tea pot (called a berrad):

-Bring 3-5 cups of water to a boil
-Add one TBL of gunpowder tea to the tea pot
-In the teapot add one cup of boiling water over the tea. Let sit one minute then pour out into a glass. This is called the Soul of the tea.
-Add another cup of boiling water, swish the berrad and the pour out, and discard this glass. The first glass opened up the tea leaves, and this makes it possible to rinse them.
-Now add your washed mint leaves to the teapot
-Add your sugar.
-Fill the pot the rest of the way with boiling water
-Pour tea into the glasses from a distance. Pulling the tea creates a frothy top, also known as a kashkhousha.

A few notes:
- the reason the tea is boiled for 5 minutes is to caramelize the sugar, which is what gives it that unique sweetness.
-The berrad has filter built-in inside, which blocks the green tea and mint leaves from passing through the spout of the tea. For those using a regular pot, make sure you strain to avoid having mint and tea in your glass.

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