Tej

Name: Tej
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: Ethiopian
Ingredients: 2 cups raw honey; 6 cups water; 2 tbsp fresh ginger, sliced; 6 cardamom pods, crushed; 1 cinnamon stick; 6 whole cloves; 10 black peppercorns; 4 fresh thyme sprigs; 1 bay leaf; 1/4 tsp active dry yeast

Traditional Ethiopian honey wine infused with spices and herbs. Mildly sweet and warming, it's made at home and trending on social media.

25 minMediumServes 8140 cal/serving

EthiopianAlcoholic DrinkFermentedVeganGluten-Free

Ingredients

2 cups raw honey
6 cups water
2 tbsp fresh ginger, sliced
6 cardamom pods, crushed
1 cinnamon stick
6 whole cloves
10 black peppercorns
4 fresh thyme sprigs
1 bay leaf
1/4 tsp active dry yeast

Instructions

1

In a large pot, bring 6 cups water to a boil.
2

Add 2 cups raw honey, 2 tbsp sliced fresh ginger, 6 crushed cardamom pods, 1 cinnamon stick, 6 whole cloves, 10 black peppercorns, 4 fresh thyme sprigs, and 1 bay leaf.
3

Stir well and simmer for 10 minutes to infuse the spices.
4

Remove from heat and allow to cool to room temperature (about 1-2 hours).
5

Pour the spiced honey mixture into a clean glass jar or bottle.
6

When the mixture is at room temperature, sprinkle 1/4 tsp active dry yeast over the top and stir gently to distribute.
7

Cover loosely with a cloth (not an airtight lid) to allow gas to escape during fermentation.
8

Let ferment at room temperature for 2-4 weeks, tasting occasionally.
9

Once fermented to your desired taste and clarity, strain through cheesecloth and bottle tightly.
10

Store in a cool, dark place. Tej can be served chilled or at room temperature.

Questions

Can I halve or double Tej?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. To batch it for a crowd, multiply everything but add the ice only when serving.

Serve it with

Kitfo starter
Kejejas main
Goi Cuon starter

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Tej