Coffee with Ras el-Hanout
Nut and Fruit Drinks
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.
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.
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
Add 1/4 tsp. spice mix to every 1/2 c. ground coffee before brewing.
Fruit and Nut Beverages
Almond Milk - Sharbat bil Looz/Hlib b'Louz
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.)
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.
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
To freshly squeeze orange juice add:
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