Since I prefer to drink my coffee black and unsweetened, it allows me to pick up the subtle differences from bean to bean and different roasts. I have also recognized and learned to appreciate the notes of the actual slight bitterness of the coffee.
Then, one day, I came up with the idea to add just a touch of cloves powder to my black unsweetened coffee; a treat that took my offee to another level of diverse flavor of spicy, floral, warm and woody.
Recently, I had a batch of tej [aged for about a little more than three months] gazing at me as a blank canvas waiting for one of my concoction ideas. I flavored it with coffee and cloves and voila! It has emerged as one of my best flavoring agent for my tej.
This Coffee & Cloves tej - የቡና ቅርንፉድ ጠጅ Ethiopian style honey mead is warm, spicy and floral, chocolaty and woody at the same time; light to medium body with light brownish bright color and finishes impeccable with mild sweetness.
Word of wisdom on using cloves in your tej is that use whole cloves in lieu of powder and remember that you can always add more spice, but you can’t take it out.
PS: We ain't talking about getting too happy here. "Moderate drinking," as defined by the U.S. Department of agriculture is no more than one drink per day for women and no more than two drinks per day for men.