Tej Punch

Tej Punch is a light, fragrant honey-wine cooler with zesty lemon, fresh ginger heat, and sparkling lift. Mint and ice make it especially refreshing, turning traditional tej into an easy party drink for warm weather or aperitif service.

Nutrition · per serving

168kcal

0.3gProtein

21.9gCarbs

0.1gFat

0.4gFiber

2 servings

Ingredients

8 items

Punch base

tej240 ml

sparkling water, well chilled240 ml

lemon juice, freshly squeezed60 ml

honey30 g

fresh ginger, finely grated10 g

To serve

fresh mint leaves10 g

ice cubes200 g

lemon slices4 slices

Tips

•Use very cold tej and sparkling water so the punch stays crisp without needing excessive ice dilution.
•If your tej is already quite sweet, reduce the honey to 15 g or omit it entirely.
•For a cleaner presentation, strain the ginger before pouring into the glasses.
•This drink is alcoholic if made with traditional tej; serve responsibly.

Steps

1
In a small jug, whisk the honey and freshly squeezed lemon juice until the honey is mostly dissolved. This helps it blend evenly without sinking to the bottom.
30 g honey60 ml lemon juice, freshly squeezed
2
Stir in the finely grated ginger and tej. Taste the mixture: it should be bright, lightly sweet, and gently spicy. If you want a smoother drink, let it stand briefly and strain out the ginger pulp.
10 g fresh ginger, finely grated240 ml tej
3
Fill 2 glasses with the ice cubes, mint leaves, and lemon slices. Lightly clap the mint between your hands before adding it to release its aroma without making it bitter.
200 g ice cubes10 g fresh mint leaves4 slices lemon slices
4
Divide the tej mixture between the glasses, then top each with chilled sparkling water. Stir very gently once or twice to keep the drink lively and fizzy.
240 ml sparkling water, well chilled
5
Serve immediately while cold and effervescent.

Origin & History

Tej is Ethiopia's traditional honey wine, long associated with hospitality, celebrations, and tej houses known as tej bet. This quick punch is a modern, refreshing serving style that keeps the floral honey character of tej while brightening it with lemon, ginger, and bubbles.

ethiopian cocktail tej vegan honey ginger quick no-cook

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Steps

In a small jug, whisk the honey and freshly squeezed lemon juice until the honey is mostly dissolved. This helps it blend evenly without sinking to the bottom.

30 g honey60 ml lemon juice, freshly squeezed

Stir in the finely grated ginger and tej. Taste the mixture: it should be bright, lightly sweet, and gently spicy. If you want a smoother drink, let it stand briefly and strain out the ginger pulp.

10 g fresh ginger, finely grated240 ml tej

Fill 2 glasses with the ice cubes, mint leaves, and lemon slices. Lightly clap the mint between your hands before adding it to release its aroma without making it bitter.

200 g ice cubes10 g fresh mint leaves4 slices lemon slices

Divide the tej mixture between the glasses, then top each with chilled sparkling water. Stir very gently once or twice to keep the drink lively and fizzy.

240 ml sparkling water, well chilled

Serve immediately while cold and effervescent.