Iced Moroccan Mint Tea over Crushed Ice
The traditional Atay reinvented for summer—strong, sweet Moroccan mint tea poured over crushed ice with extra spearmint and a slice of lemon for North African refreshment in a glass.
Hot Atay is sacred in Morocco, but on a 40°C afternoon, even the most traditional Moroccan host will admit that an iced version hits differently. The trick is brewing it twice as strong as usual so the flavor survives the dilution from melting ice.
Crushed ice is non-negotiable here. It chills the tea faster than cubes and gives the drink a slushy, refreshing texture that feels right for the heat. If you don't have a crusher, wrap cubes in a clean towel and smash them with a rolling pin.
Adding lemon is a modern North African touch you'll find in cafes from Marrakech to Tangier. It brightens the sweet mint base and adds a citrus layer that makes the drink even more thirst-quenching.
Make a big pitcher for guests on a hot afternoon. The tea base keeps in the fridge for 2–3 days, so you can pour over fresh ice and mint anytime. Serve in tall glasses with a long spoon for stirring the melting ice.
Ingredients
- 2 tbsp Gunpowder green tea leaves
- Large handful fresh spearmint, plus extra for serving
- 4 tbsp sugar (or to taste)
- 750 ml hot water (95°C)
- 1 lemon, sliced into rounds
- Crushed ice
- Long spoon for serving
How to make it
- 1Rinse the Gunpowder leaves with a splash of hot water for 20 seconds, then strain off and discard.
- 2Add fresh mint, sugar, and the rest of the hot water. Steep for 5 minutes, then strain into a pitcher.
- 3Let cool to room temperature (about 30 minutes), then refrigerate until cold (at least 1 hour).
- 4Fill tall glasses with crushed ice. Pour the cold tea over and top with extra spearmint sprigs and a lemon round.
- 5Stir with a long spoon and sip. Add a touch more sugar syrup if you like it sweeter.
Want to learn more about Moroccan Mint? Visit its full profile.
Back to Moroccan MintYou might also like
Traditional Moroccan Mint Tea (Three-Pour Atay)
The classic Atay b'Naana served the way Moroccan households have done it for generations—Gunpowder green tea, fresh spearmint, and sugar, poured three times from a height for the signature mousse on top.
Moroccan Mint Mojito
A North African twist on the Cuban classic—Moroccan mint tea, white rum, fresh lime, and muddled spearmint for a cocktail that bridges Marrakech and Havana.