Tej is a traditional Ethiopian honey wine, known for its sweet and herbal flavor. It’s often enjoyed at celebrations and is typically flavored with gesho leaves (a type of Ethiopian hops) for a distinct bitter note. 

Tej is traditionally shared in large quantities with loved ones at joyous gatherings such as weddings, baby showers, and graduations. It’s a beautiful way to celebrate and bring people together. While we don’t make Tej often in my home, I enjoy it even more because of the festivities it is attached to. There’s something special about the way it brings people together during these important occasions. Each sip feels like a connection to those joyful moments, and the shared experience of enjoying this traditional honey wine makes it all the more meaningful. It’s not just about the drink itself; it’s about the memories it helps create and the bonds it strengthens.

• 2 cups raw honey (preferably from a local source or a high-quality variety)
• 4 cups water
• 1 tablespoon gesho leaves (or substitute with hops if gesho leaves are unavailable)
• 1/2 teaspoon ground ginger (optional, for an extra zing)
• 1/4 teaspoon ground cloves (optional, for additional spice)
• 1/2 lemon (for acidity and flavor balance)
• 1/4 teaspoon yeast (optional, for fermentation, but not strictly necessary if you prefer a more simple version)

• Large pot
• Stirring spoon
• Fermentation vessel (such as a glass jar or bottle)
• Cheesecloth or breathable fabric (to cover the jar)
• Sieve or strainer

1. Prepare the Honey-Water Mixture: In a large pot, combine the raw honey and water. Heat gently over low heat while stirring to dissolve the honey into the water. Do not boil, as you want to preserve the natural flavors of the honey. Once the honey is fully dissolved, remove from heat.
2. Add Spices and Gesho Leaves: If you are using ginger and cloves, add them to the pot now. Then, add the gesho leaves (or hops if you don’t have gesho) to the mixture. Stir gently to combine.
3. Let the Mixture Cool: Allow the honey-water-spice mixture to cool to room temperature. This step is essential if you’re adding yeast, as adding yeast to a hot mixture will kill it.
4. Fermentation (Optional): Once cooled, you can add a small amount of yeast if you wish to ferment the Tej. Add about 1/4 teaspoon of yeast to the mixture and stir gently. This will help produce a slightly alcoholic version of Tej. If you prefer a non-fermented Tej, skip this step.
5. Strain and Transfer: Using a sieve or strainer, pour the liquid into your fermentation vessel (a clean glass jar or bottle works well). Cover the jar with a cheesecloth or breathable fabric to allow air to pass through but prevent contaminants from entering.
6. Fermentation Time: If you’re fermenting your Tej, let it sit at room temperature for about 2–3 days. During this time, the mixture will begin to ferment and develop a mild, tangy flavor. You can taste it along the way to determine when it’s to your liking.
7. Serve: Once fermentation is complete (or if you are not fermenting it), your Tej is ready to drink. Serve chilled or at room temperature in traditional cups. You can strain out the spices before serving if desired.