Moroccan Mint Tea
2 teaspoons sugar
2 teaspoons Chinese gunpowder green tea leaves or other green tea
12 mint leaves, crushed
1 teaspoon fresh ginger juice
2½ cups boiling water
1 ounce (30 mL) bourbon
½ teaspoon ground chaat masala
Mint sprig for garnish
Combine the sugar, tea leaves, mint and ginger juice in a heatproof bowl or pitcher. Add the boiling water. Cover and let stand 5 minutes.
Strain through a fine sieve into another pitcher or large shaker. Add the bourbon, masala and some ice, and shake to combine. Pour over ice in tall glasses. Serves two.
“Flavors of My World” by Maneet Chauhan and Doug Singer (2013 Favorite Recipes Press)
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