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Tej (Ethiopian Honey Wine)


  • 2cups white wine (pinot grigio, riesling, something light and sweet)
  • 2cups water
  • 1⁄4cup honey


  • Stir all ingredients together until well blended. serve well chilled.


  • Galley Wench

    This was good . . probably been better if I’d had used a sweeter wine, but overall not bad.

  • ~Leslie~

    This was an experience in wine LOL! I thought it was pretty sweet, but of course it would be with the added honey. It was a fun addition to my African meal. Thanks for posting!

  • livelya

    I LOVE this recipe–always a big hit when I have the girls over.

    Check out my post on other white wine mixers @

  • Diana A.

    We made this with Rhine. It actually did taste alot like mead. We had it on a very hot day and it was wonderfully refreshing.

  • Mama’s Kitchen (Hope)

    Interesting! I used white zin for this. I liked it much better when i decreased the water and increased the wine! I am SUCH a wino! Thanks for an interesting and tasty recipe Jessica!

  • Fairy Nuff

    I too thought this was interesting…not normally something I would try as I like dry, not sweet, wines. I also cut back on the water 🙂

  • katie in the UP

    I also decreased the water as another reviewer mentioned. DH drank his down (not much of a wine drinker) it was different, not bad just really different :))

  • stormylee

    Very good! I too like dry wines, but (rather surprisingly!) I really liked this! I did use dry white wine since that was what I had, made 1 serving (1 dl wine, 1 dl water, 2 teaspoons honey), and ended up with a lovely summer drink – the wine was not just “watered down” but made into a new smooth drink with the added flavour of honey. Thanks much for posting!

  • hopelesst

    While this looks like a tasty wine drink, and even a quick approximation of mead, it is missing a vital component of Tej: Gesho. Tej is closer to an ale than most meads. Ales are made with sweet grain sugars and bitter hops to balance the sweetness. Tej is a honey wine made with gesho, the leaves and stems of and Ethiopian thorn bush. It's a bitter herb that counters some of the sweetness from the honey to create a more balanced and complex drink. Tej traditionally uses the wild yeast naturally found in the air of the person brewing it. It is also bottled while it is still fermenting, so the flavors continue to develop after bottling. This means that no two household's Tej, or even two indibidual bottles, will taste the same. Tej does happen to be an incredibly simple mead to brew. Most Tej is made in small batches on kitchen counters in Ethiopia.

  • twissis

    I picked this to make for ZWT because riesling is a personal favourite w/me & was mentioned as 1 of the wines to use. The outcome did not disappoint me, altho I confess I halved the water & honey to preserve more of the riesling flavour I like so much. This was a quick fix that I really enjoyed, but prob won’t do often as I like riesling so well as it is. Thx for posting this unique taste experience.