Tej is Ethiopia’s ancient honey wine that has been enjoyed for over a thousand years, making it one of the world’s oldest alcoholic beverages. This golden, mead-like drink combines pure honey with water and traditional Ethiopian spices to create a sweet, warming beverage that’s both ceremonial and celebratory. Unlike regular mead, tej often includes gesho, a traditional Ethiopian hop-like plant that adds complexity and aids fermentation, though this recipe uses accessible ingredients that capture the authentic flavor. The result is a smooth, honey-forward drink with subtle spice notes that’s perfect for special occasions or when you want to experience this piece of Ethiopian culture at home.
Serves: 8-10 people (makes about 1 liter of finished tej)
What You’ll Need
- 2 cups pure honey (preferably raw, unprocessed)
- 6 cups filtered water
- 1/4 teaspoon active dry yeast
- 1 cinnamon stick
- 4-5 whole cloves
- 1/2 teaspoon whole coriander seeds
- 1/4 teaspoon fenugreek seeds (optional)
- 1 bay leaf
- Large glass jar or fermenting vessel (at least 2 liters)
- Cheesecloth or clean kitchen towel
- Fine-mesh strainer
- Rubber band or string
- Wooden spoon
- Small saucepan
Important Safety Note
This recipe involves fermentation and produces alcohol. Please ensure you are of legal drinking age in your area and consume responsibly. The fermentation process takes several weeks, so plan accordingly.
Getting Started
Choose high-quality honey for the best flavor – raw, unfiltered honey works best as it contains natural yeasts that aid fermentation. Different types of honey will create different flavor profiles, so experiment with what’s available in your area.
Use filtered or bottled water rather than tap water, as chlorine and other chemicals in tap water can interfere with the fermentation process and affect the final taste.
Preparing the Honey Base
In a small saucepan, gently warm 2 cups of water over low heat. Don’t let it boil – you just want it warm enough to help dissolve the honey easily.
Remove the water from heat and stir in all the honey until it dissolves completely. This creates your honey-water mixture, which forms the base of your tej.
Let this mixture cool to room temperature before proceeding. Hot liquid can kill the yeast, which is essential for fermentation.
Creating the Spice Blend
Lightly toast the cinnamon stick, cloves, coriander seeds, and fenugreek seeds in a dry pan for 1-2 minutes until fragrant. This releases their essential oils and deepens their flavors.
Let the toasted spices cool completely, then add them along with the bay leaf to your fermenting vessel. These spices will infuse their flavors throughout the fermentation process.
Starting Fermentation
Add the cooled honey-water mixture to your fermenting vessel with the spices. Then add the remaining 4 cups of cool, filtered water and stir gently with a wooden spoon.
Sprinkle the active dry yeast over the surface of the mixture and give it one gentle stir to incorporate. The yeast will begin converting the sugars in the honey into alcohol over the coming weeks.
Setting Up for Fermentation
Cover the opening of your jar with cheesecloth or a clean kitchen towel, securing it with a rubber band or string. This allows gases to escape during fermentation while keeping dust and insects out.
Place the covered jar in a cool, dark place where the temperature stays between 65-75 degrees Fahrenheit. Avoid areas with temperature fluctuations, direct sunlight, or strong odors.
The Fermentation Process
During the first few days, you should notice bubbling activity as the yeast begins working. This is normal and shows that fermentation is happening properly.
Gently stir the mixture once daily for the first week with a clean wooden spoon. This helps distribute the yeast and prevents any mold from forming on the surface.
After the first week, reduce stirring to once every few days, and then stop stirring altogether after two weeks to allow the tej to clear naturally.
Monitoring Progress
The active fermentation phase typically lasts 2-3 weeks, during which you’ll see bubbling and foam formation. The mixture will gradually change from cloudy to clearer as fermentation progresses.
Taste the tej weekly after the first two weeks to monitor its development. It should gradually become less sweet and more wine-like as the sugars convert to alcohol.
Straining and Aging
After 4-6 weeks, when fermentation activity has significantly slowed and the tej has begun to clear, strain it through a fine-mesh strainer to remove the spices and any sediment.
Transfer the strained tej to a clean jar or bottle and cover tightly. Let it age for an additional 2-4 weeks to develop more complex flavors and achieve better clarity.
Final Preparation
The finished tej should have a golden color, honey aroma, and smooth taste with subtle spice notes. It typically has an alcohol content similar to wine, around 8-12%.
If desired, you can sweeten the finished tej by adding a small amount of honey and stirring gently. Some people prefer it sweet, while others enjoy the drier, more wine-like version.
Serving Traditionally
Tej is traditionally served in a special flask called a berele, but any wine glass or small cup works well. Serve it at room temperature or slightly chilled.
In Ethiopian culture, tej is often served during special occasions, religious celebrations, and as a sign of hospitality to honored guests.
Storage and Aging
Properly made tej can be stored in a cool, dark place for several months. Like wine, it may continue to develop more complex flavors as it ages.
Keep bottles tightly sealed to prevent contamination and store them on their side if using cork stoppers, or upright if using screw caps.
Troubleshooting Common Issues
If your tej develops an off smell or visible mold, discard it and start over with sterilized equipment. Proper sanitation is crucial for successful fermentation.
If fermentation seems slow, check your temperature – too cool and the yeast becomes sluggish, too warm and it can produce off flavors.
Cultural Significance
Tej holds special meaning in Ethiopian culture as both a ceremonial drink and a symbol of hospitality. Taking time to make and share tej connects you to centuries of Ethiopian tradition and craftsmanship.
