Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Moroccan Mint Tea


  • 1 tablespoon Moroccan or green tea
  • 3 to 4 tablespoons sugar
  • 24 leaves fresh spearmint
  • 3 to 4 sprigs fresh spearmint


  • Warm a small teapot that can hold 2 and one-half cups water, and put in the tea, sugar and mint leaves. Pour over enough boiling water to fill the pot, and let stand for 5 minutes. Then pour from a height into 3 to 4 small glasses, and put a small sprig of mint in each one. Serve hot or warm. This is very refreshing on a hot afternoon, or drunk after a meal instead of black coffee.