Homemade Chamoy Michelada

MEXICAN·VEGANSource

A refreshing and flavorful michelada made with homemade chamoy, perfect for any occasion.

Ingredients

15

CHAMOY

California Chili Powder

1 tsp

Dried Hibiscus Flowers

1 cup

Dried Apricots

1 cup

Prunes

15 pieces

Tajin Seasoning

½ cup

Sugar

½ cup

Water

2 cups

MICHELADA

Lime

0.5 whole

Worcestershire Sauce

5 drops

Tabasco Sauce

5 drops

Maggi Jugo

10 drops

Clamatom Juice

4 oz

Beer

1 bottle

Ice Cubes

1 cup

Tajin Seasoning for Rim

2 tbsp

Equipment

Blender

Instructions

1Prepare the Chamoy20m

Remove Prune Pits

Remove the pit from each prune.

Combine Ingredients

In a small saucepan, combine the water, dried hibiscus flowers, dried apricots, prunes, chili powder, and sugar.

Simmer

Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes, stirring occasionally.

Blend

Transfer the mixture to a blender and blend until smooth. Add a little more water if needed to reach desired consistency.

2Assemble the Michelada5m

Rim the Glass

Dip the rim of a mason jar or pint glass into the lime juice, then into the Tajin seasoning to coat the rim.

Add Liquids

Add Worcestershire sauce, Tabasco sauce, and Maggi Jugo to the bottom of the glass.

Add Clamatom Juice

Pour in the Clamatom juice.

Add Ice and Beer

Fill the glass with ice cubes, then top with beer.

Garnish

Garnish with a lime wedge and a sprinkle of Tajin seasoning on top.