Maghribi Beverages


Mint Tea
Coffee with Ras el-Hanout
Nut and Fruit Drinks
Wine
Buttermilk


Tea and Coffee

Mint Tea - Atay b'Nahna

Green tea first arrived in Morocco in 1721 when England's King George I sent several bales to Sultan Moulay Ismael in hopes of establishing a trade relationship. By 1806 over one ton of green tea was unloaded in the port of Mogodor (now called Essaouira) in the first half of the year. It became even more widely used beginning in 1848 when English tea merchants needed new markets because of the blockade of the Baltic Sea during the Crimean War.

Ingredients for typical Mint Tea

Chinese Green Tea - Gunpowder or Chun Mee
sugar
fresh spearmint (not dried)

Optional:
fresh orange blossoms (most common addition)
1 sprig lemon verbena
1 sprig of absinthe
6 aniseeds
one 2" piece cinnamon stick

Add one or two if desired, but not all of them.

Paula Wolfert

1 Tb. Chinese Green Tea - Gunpowder or Chun Mee
1/3 c. sugar
handful fresh spearmint
3 cups water

For 3-cup pot, rinse scrupulously clean pot with boiling water and discard water. Then add tea, sugar, spearmint, and optional ingredients. Cover with boiling water, steep at least 3 min.

Kitty Morse

2 tsp. Chinese green tea
5 c. boiling water
1/2 c. sugar
15 sprigs fresh spearmint

Put tea in teapot, pour in boiling water, add sugar, mint, and optional ingredients and let stand 3 or 4 more minutes.


Coffee Ras el-Hanout

Paula Wolfert

Add 1/4 tsp. spice mix to every 1/2 c. ground coffee before brewing.

Ras el-Hanout for coffee - Makes approx. 1/3 c. of spice blend

2 whole nutmegs - 4 tsp. ground nutmeg
4 blades cinnamon - 1 tsp. ground cinnamon
6 - 8 dried rosebuds
12 whole cloves - 1/2 tsp. ground cloves
1/8 tsp. gum arabic
1 Tb ground ginger
2 pieces dried galingale - 1/2 tsp. ground galingale (also called laos/kha)
2 allspice berries - 1/8 tsp. ground allspice
3/4 tsp ground WHITE pepper
3 blades mace - 1/2 tsp. ground mace
15 white or green cardamom pods
1 tsp. fennel seeds
1 tsp. aniseed
1 Tb. sesame seeds

Grind all in blender. Sieve to remove fibers. Store in sterile bottle in cool dark place.


Fruit and Nut Beverages

Almond Milk - Sharbat bil Looz/Hlib b'Louz

Paula Wolfert

1/2 lb. whole blanched almonds (skinned?)
1/2 c. granulated sugar
orange flower or rose water (opt)
1 cup water
1 cup milk
1 cup water

In blender, combine almonds, sugar, flower water, and water, and blend until smooth. Pour into strainer, pressing pulp hard with back of spoon to extract as much liquid as possible. Discard almond pulp. Stir in milk and additional cup water. (if flavor is weak, add a dash of almond extract - good fresh almonds should be flavorful, but many almonds in the market are a bit old and stale.)

Kitty Morse

2 c whole milk
1/2 c. sugar
2 c. whole blanced almonds
2 c. water
2 Tb. orange flower water

Bring milk and sugar to boil, then simmer stirring until sugar dissolves. Remove from heat and cool.

In blender, process 1 c. milk with almonds on high till nuts are finely ground. Strain, pressing with back of spoon to extract as much liquid as possible. Discard almond pulp. Add remaining milk, water, and flower water and stir. Serve cold.

Apple Milk

Paula Wolfert

2 red eating apples
2 Tb. sugar
2 scant tsp. rosewater (or orange flower water)
2 c. cold milk
shaved ice (opt.)

Peel, core, and cube apples. Puree fruit in blender with sugar, flower water, and milk for about 15 seconds. Serve (with shaved ice).

Flavored Orange Juice - Litcheen Awasahr

Irene F. Day

To freshly squeeze orange juice add:

1/2 tsp cinnamon
1/2 tsp. sugar
1 Tb. orange flower water


Wine

Moroccans, even though they are now Muslims, make wine, and have since Phoenician times. Besides grapes, they use pomegranates, dates, figs, and honey. While most is for export, much is used in the tourist industry.


Buttermilk

Buttermilk,нн lebn, is a popular drink among the Berber people.




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