Ingredients
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2 tablespoons teff flour teff flour2 tablespoons teff flour
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2 cups cold filtered water filtered water2 cups cold filtered water
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1 tablespoon freshly grated ginger ginger1 tablespoon freshly grated ginger
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1/2 teaspoon berbere spice blend berbere spice blend1/2 teaspoon berbere spice blend
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2-3 Medjool dates, pitted medjool dates2-3 Medjool dates, pitted
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Juice of 1 lemon lemonJuice of 1 lemon
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Pinch of salt saltPinch of salt
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Ice cubes, to serve ice cubesIce cubes, to serve
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Lemon slices and fresh mint, for garnish (optional) lemonLemon slices and fresh mint, for garnish (optional)
Directions
Blend all ingredients thoroughly and strain for a silky-smooth, spiced, and refreshing Ethiopian-inspired vegan drink. Serve chilled with a squeeze of lemon and a hint of mint. Berbere spice varies in heat and flavor profile. Adjust quantity to taste. For a fermented twist, let the blended mixture sit at room temperature for 8-12 hours before straining and serving.
Steps
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1
Done
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Combine the teff flour and 1/2 cup of water in a small bowl. Stir until smooth and lump-free. |
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2
Done
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In a blender, add the teff mixture, remaining water, grated ginger, berbere spice, dates, lemon juice, and salt. |
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3
Done
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Blend on high speed for 1-2 minutes until completely smooth. |
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4
Done
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Strain the mixture through a fine mesh sieve or nut milk bag into a pitcher to remove any solids. |
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5
Done
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Taste and adjust sweetness or tartness by adding more dates or lemon juice as desired. |
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6
Done
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Pour over ice cubes into glasses. |
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7
Done
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Garnish with lemon slices and fresh mint if using. Serve immediately. |
