Drinks
Mies
The Quirky Foodster Team
Ingredients
- 500 g (1 1/2 cups) Honey
- 1.5 litres (6 cups) Water
- 20 g Gesho (hops-like leaves) or a few hop pellets
- 1/2 tsp Ground cardamom
Method
- Combine the honey and water in a large jar and stir thoroughly until the honey dissolves.
- Add the gesho (or hop pellets) and cardamom, stirring to combine.
- Cover the jar with cheesecloth secured with a band, and leave in a cool, dark place.
- Stir once daily for the first 4 days as fermentation begins.
- Continue fermenting for 10–14 days, tasting periodically, until it reaches a pleasantly tangy, mildly alcoholic flavour.
- Strain through cheesecloth into a clean bottle and refrigerate before serving.
Introduction: Mies is a traditional Eritrean honey wine, fermented and lightly spiced, served at weddings, holidays and special family gatherings as a warm mark of celebration and hospitality.
Cultural Background: Mies is a traditional Eritrean honey wine, fermented and lightly spiced, served at weddings, holidays and special family gatherings as a warm mark of celebration and hospitality.
Storage: Once strained, store refrigerated in a sealed bottle for up to 3–4 weeks.
Reheating: Serve chilled or at room temperature; no reheating required.
Tips: Use a very clean jar and utensils throughout to avoid unwanted bacteria affecting the fermentation. The longer it ferments, the drier and more pronounced the flavour becomes — taste daily after day 7.
Variations: Add a few whole cloves for extra spice depth. Serve slightly chilled in small glasses for celebrations. Naturally vegan. Street Food
Nutrition: Calories: 140 kcal · Protein: 0 g · Carbs: 35 g · Fat: 0 g · Fiber: 0 g
FAQs:
Q: What is gesho and can I substitute it?
A: Gesho is a plant used traditionally to bitter and help ferment the drink, similar in function to hops; a small quantity of hop pellets makes a reasonable substitute.
Q: How alcoholic does mies become?
A: It’s typically mild, similar to a light wine, though strength varies depending on fermentation time and conditions.
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