Tej (Ethiopian Honey Wine)

2 cups white wine
1 cup water
1/4 cup vanilla infused honey

Stir all ingredients until well blended. Serve chilled.

Now before I get a monotonous lesson on the history of Tej, let me just say: I know this is a short cut recipe, and I’ve changed it even more so to make it more palatable to us (Scott and myself). If you have a supply of gesho and want to ferment your own, be my guest. However, if you’re just looking for a way to use up a bottle of wine that you opened for cooking two days ago and forgot about, this hits the mark nicely, similar to mead.