Class type
Mint Tea & Pastry Class in Marrakech
Mint tea is the drink of Moroccan hospitality — poured from a great height into small glasses to build a frothy head, sweet, hot and endlessly refilled. A tea-and-pastry workshop is the shortest, gentlest class in the city: learn the ritual, master the pour, and make a plate of the almond sweets that always come alongside.
- Duration
- 1.5–2.5 hours (a short workshop)
- Group size
- Small group or private (2–12)
- Level
- All levels — relaxed and social
- Price
- Budget
What this class covers
There is real technique to the tea. You rinse gunpowder green tea to soften its bitterness, steep it with a generous bundle of fresh spearmint and sugar, then pour and return it to the pot several times to mix and aerate. The high pour is not showmanship — it oxygenates the tea and builds the signature foam on top.
Alongside, you make a few classic tea pastries: gazelle horns, ghriba shortbreads or briouat, all almond-and-honey based and all designed to balance the sweet tea. It is a lovely, low-pressure introduction to Moroccan sweets without committing to a full pastry class.
Short, social and cheap, it is ideal as an add-on, a first afternoon activity, or something for those who want the culture and the sweetness without a three-hour cooking marathon.
What you'll cook
- Moroccan mint tea — Gunpowder green, fresh mint and sugar, poured high for foam.
- Gazelle horns or ghriba — The classic almond sweets that partner the tea.
- Briouat — Honey-dipped almond triangles, on some menus.
- Seasonal fruit — A fresh note alongside the sugar.
How the class runs & how long it takes
A typical session runs about 1.5–2.5 hours (a short workshop). Here is the usual shape of the day:
- 1
The tea ritual
Rinse, steep and sweeten; learn the high pour and the foam.
- 2
Shape the sweets
Make a couple of simple almond pastries.
- 3
Bake
A quick bake or set while the tea steeps.
- 4
Sit and share
Pour, taste and enjoy the tea with your pastries.
What to expect
Expect a short, relaxed, social session rather than a full cooking class — an hour and a half to two hours.
Expect to master the pour and the ratio, plus a plate of simple sweets to go with it.
Usually included
- Gunpowder green tea, mint and sugar
- Pastry ingredients
- Tea and the sweets you make
- Recipes
Who this class suits
- Anyone short on time or energy
- Add-on to a market tour or a first afternoon
- Those who want culture and sweetness without a big commitment
- Groups looking for a gentle, social activity
How to choose the right class
- This is a short add-on, not a full meal — pair it with a tour or a main class if you want more.
- Confirm which pastries are included if the sweets are the draw.
- Great low-cost option for larger, less committed groups.
- Flag nut allergies — almonds are central to the pastries.
Frequently asked questions
Why is Moroccan mint tea poured from high up?
The high pour aerates the tea and builds the frothy head on top, and it mixes the sugar and tea evenly. It is a practical technique as much as a flourish — and a mark of a good host.
What tea is used for Moroccan mint tea?
Gunpowder green tea, rinsed first to tame its bitterness, then steeped with a generous bunch of fresh spearmint and plenty of sugar. The balance of the three is the whole art.
Is a mint tea class worth it on its own?
It is a short, cheap, social workshop rather than a full class, so it is best as an add-on or a gentle first activity. If you want a proper meal, pair it with a tagine or pastry class.
Try the recipes at home
Booked, or just browsing? These free step-by-step recipes cover the dishes this class teaches: