Tej is Ethiopia’s traditional honey wine, lightly fermented with gesho and commonly served from rounded berelle glasses at gatherings.
This small-batch method gently dissolves the honey before a short room-temperature fermentation, producing a floral drink with a pleasantly tart finish.
Use a clean fermenting jar and leave headspace because the mixture may foam slightly during the first day.
Serving Suggestions
Strain and chill the tej, then serve in small rounded glasses alongside savory Ethiopian food or a simple bowl of roasted grains.
Recipe Notes
This is a short home fermentation, not a shelf-stable wine. Refrigerate after straining and enjoy within 5 days. Alcohol strength will vary.
Ethiopian Tej (Honey Wine)
A lightly fermented Ethiopian honey wine infused with gesho and served chilled.
Ingredients
Equipment
Method
Dissolve the honey:
- Warm 2 cups of the water in a saucepan until steaming but not boiling. Remove from the heat, stir in the honey until dissolved, and let it cool to room temperature.
- Pour the honey water into a clean sterilized glass jar and add the remaining 2 cups of water.
Ferment:
- Add the crushed gesho, cover the jar loosely with a clean cloth or fermentation lid, and leave at room temperature for 24 to 48 hours.
- Stir once after the first day. A lightly tart aroma and a few small bubbles indicate that fermentation has begun.
Strain and chill:
- Strain the tej through a fine-mesh sieve into a clean bottle or pitcher, pressing the gesho gently but not forcing sediment through.
- Chill thoroughly, then serve in small glasses. Refrigerate any remaining tej and consume within 5 days.
Nutrition
Notes
- Gesho is the traditional Ethiopian bittering and fermenting botanical; use a packaged gesho kit when available.
- Never seal an actively fermenting jar tightly because pressure can build.
