Michelada With Chamoy
Equipment
- Glass of a pretty considerable size, generally speaking, it can never be too big
- Stirring utensil
- Regular sized
Ingredients
- 1 regular-sized beer
- 1 spoonful each of English sauce and flavoring juice, a common brand in Mexico is Maggi (which you can find at any latin store)
- ¼ cup of Clamato juice
- Chile powder
- Lemons or lemon juice
- Ice cubes
- Salt
Instructions
- Frost the glass by putting it in the refrigerator. Once it is cold put the salt and Chile powder evenly over a plate and mix them together. Then carefully lower the rim of the glass so that this mixture sticks to the rim.
- Fill the glass with ice cubes, or however much-crushed ice as you think that you would like.
- Now add in the English sauce, flavoring juice, Clamato, and as much lemon. Then pour in the beer of your choice.
- Use the stirring utensil to mix it all together until it appears to pretty uniform.
Notes
Tips and Ticks For Chamoy Michelada
For more of a spicy kick, which many in Mexico look for in their Micheladas, you can add hot sauce to this recipe. Ideally, you'll choose one that's reddish to compliment that tomato of the Clamato. Perhaps the most common brand that people prefer to rely on for this is Tabasco sauce. Just keep in mind that it is pretty heavy on the vinegar. So make sure not to put too much of brands like this one in.
The chile powder that many people like to use is chamoy as it is quite sweet. Another popular one is piquin which is a pretty easy-going chile that's quite refreshing and salad-like in terms of its taste. People use it in many hot sauces that you'll regularly find atop the tables of Mexican restaurants.
