Name: Mexican Michelada at Home
Prep time: 5 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 tablespoons margarita salt; 2 teaspoons chili powder; 1/2 teaspoon chipotle powder; ice; 1⅓ cup tomato juice (clamato or preferred tomato juice); 1/2 cup lime juice (freshly squeezed); 3 dashes Worcestershire sauce (or to taste); 3 dashes coconut aminos (or to taste, may sub with tamari or soy sauce); 3 dashes hot sauce (or to taste); 24 ounces Mexican Lager ((like Sol, Dos Equis or Modelo)); black pepper (for garnish); lime wedges (for garnish)

Two drink posts with a salty rim in a row? Is this a dream life or what?

The truth is that I genuinely want to drink on Cinco de Mayo and a girl needs options. I’m kidding! sort of. This year, I wasn’t genuinely inspired in the food department, which is odd because A regular here Mexican food. Although I did make these tacos. But where I wasn’t inspire with food, I was in the alcoholic beverage category. Because A regular here making cocktails!

So with that said, what is a Michelada? First, there’s a whole story on how it got its name; supposedly some guy named Michel mixed a beer with his lemonade or something. However in a nutshell, a Michelada is a refreshing beverage consisting of mainly beer but with the addition of fresh lime juice, hot sauce (say what?) and tomato juice along with some other optional add-ins. And you guys? You sip this from a salty chili rim and it’s certainly flavor-packed.

I’m not much of a Bloody Mary fan, however this Mexican Michelada is completely my thing.

To Make A Mexican Michelada Gather:

margarita salt
chili powder
chipotle powder
Clamato (or other regular tomato juice)
lime juice
Worcestershire
coconut aminos
hot sauce
Mexican lagers
lime wedges
black pepper

What Is Coconut Aminos?

Coconut aminos is a well-seasoned and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to light soy sauce. It’s soy, gluten and wheat-free. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.

Before you start: Chill your mugs. Rinse mugs under cold water and place them into your freezer for at least 30 minutes. As a result you will get a nice and frosty mug.

Add 3 tablespoons margarita salt, 2 teaspoons chili powder and 1/2 teaspoon chipotle powder into a small bowl.

Next, combine the 3 tablespoons margarita salt, 2 teaspoons chili powder and 1/2 teaspoon chipotle powder,

Stir to combine.

Run a wedge of lime around the rim of the mugs.

And dip each mug rim into the chili salt.

Next, add a few scoops of ice filling the mugs about 1/2 way.

Divide the Clamato juice (about 1/3 cup per mug) and the freshly squeezed lime juice (about 2 tablespoons per mug).

Next up the flavor by adding a couple shakes of Worcestershire sauce, coconut aminos. If you don’t have coconut aminos you can use low-sodium tamari or soy sauce.

And hot sauce.

Lastly, crack open a couple of those Mexican beers.

And top off each mug with enough beer until it reaches the top. Keep in mind, for 4 mugs gather approximately 3 beers.

When you’ve finally reached the beer stage of the Michelada-making game, it means that you are this 👌🏻 close to maxing and relaxing.

Lastly, use a cocktail spoon to gently stir until everything has combined.

Finally, finish these mouthwatering drinks off with a lime wedge and freshly ground black pepper.

Sip and repeat.

The go-to unexpected drink combo ever because of the fresh lime juice and the subtle tomato flavor with the hot sauce and beer. Most importantly, let us not forget the salty chili rim!! It’s an certainly savory cacophony of flavors that will no doubt put you in the Cinco de Mayo mood while quenching your thirst.