(No Ratings Yet)
Loading...Beso is a traditional Ethiopian warm drink made from finely ground roasted barley flour, fragrant spices, and a touch of sweetener. Served piping hot in small cups, it has a toasty, gently spiced character that's deeply comforting on cool mornings. It's especially popular during Ethiopian coffee ceremonies, religious holidays, and Orthodox fasting seasons.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Yield4 cups (about 1 quart)
Nutrition Facts
Per serving (estimated)
- 205 kcalCalories
- 1.5 gFat
- 0.5 gSaturated Fat
- 47 gCarbs
- 3 gFiber
- 24 gSugar
- 5 gProtein
- 125 mgSodium
- 180 mgPotassium
- 60 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 20 mcgVitamin A
Ingredients
For the spice blend
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
For the drink
- 1 cup roasted barley flour (beso flour)
- 4 cups water
- 1/3 cup honey, plus more to taste
- 1/2 cup whole milk (optional)
- 1/4 teaspoon fine salt
Directions
- Place the roasted barley flour in a dry skillet over medium heat and toast for 2 to 3 minutes, stirring constantly, until it smells deeply nutty and aromatic.
- Meanwhile, combine the ginger, cardamom, cinnamon, and cloves in a small bowl and set aside.
- Bring 4 cups of water to a gentle boil in a medium saucepan over medium-high heat.
- Reduce the heat to medium-low and gradually whisk the toasted barley flour into the water in a slow, steady stream to prevent lumps from forming.
- Add the spice mixture and salt, whisking until the liquid is smooth and evenly spiced.
- Simmer gently for 8 to 10 minutes, whisking occasionally, until the drink thickens just slightly and the spices bloom.
- Stir in the honey and, if using, the milk, and continue to heat for 1 to 2 minutes until fully warmed through and smooth.
- For a smoother texture, strain the drink through a fine-mesh sieve into cups or mugs.
- Serve immediately while piping hot, with extra honey on the side if you like it sweeter.
Cook’s Notes
- Authentic beso uses barley that has been dry-roasted until dark brown; look for 'beso flour' at Ethiopian markets, or roast pearl barley in a 350°F oven for 25 minutes, then grind to a fine powder.
- For a thinner, more coffee-like drink, increase the water to 5 cups; for a thick porridge-style version, reduce water to 3 cups.
- Traditionally served plain or with a splash of milk, beso pairs wonderfully with roasted barley kernels, popcorn, or kolo on the side.
- Substitute jaggery or brown sugar for a deeper, molasses-like sweetness that complements the roasted grain flavor.
- The drink thickens as it cools, so serve promptly or whisk in a splash of hot water when reheating leftovers.
