Frozen Michelada on a Stick
Votes: 1
Time: 8 hours 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 363, total fat 1 G., saturated fats 0 G., proteins 5 G., carbohydrates 35 G., fiber 3 G., cholesterol 0 mg, sodium 429 mg, sugar 3 G.
Calories 363, total fat 1 G., saturated fats 0 G., proteins 5 G., carbohydrates 35 G., fiber 3 G., cholesterol 0 mg, sodium 429 mg, sugar 3 G.
A Michelada is a refreshing Mexican cocktail made with beer, tomato juice, hot sauce, and various spices. A Michelada is especially delicious when you're hungover. To keep the cocktail on hand, freeze the tomato base in popsicle molds. When you're looking for a refreshing drink on a hot day, simply dip the ice cream into a glass of beer and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 800 ml tomato juice
- 3 tablespoons celery salt
- 1 tbsp. chipotle hot sauce
- 1 tbsp fresh thyme leaves
- 1 tbsp Worcestershire sauce
- 1/4 tsp prepared horseradish
- Juice of 1 lime
- 2 jalapeños, thinly sliced
- 1/4 cup chili powder
- 1 lime, cut into wedges
- 8 bottles of cold Mexican beer (recommended: Modelo)
- Special equipment: 10 ice cream molds; 10 ice cream sticks; 8 large beer glasses
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Cooking the dish according to the recipe:
- In a pitcher, combine tomato juice, 1 tablespoon celery salt, hot sauce, thyme, Worcestershire sauce, horseradish, and lime juice; stir well.
- Pour the mixture into popsicle molds, leaving about 0.3 cm of space above the top. Place 2–3 jalapeño slices on the sides of each mold. Freeze for 8 hours or overnight. Carefully remove the ice cream from the molds.
- Combine the remaining 2 tablespoons of celery salt and chili pepper on a plate. Rub the rims of 8 large beer glasses with lime wedges, then dip them in the spice mixture. Pour the beer into the glasses. Place the ice cream, sticks up, in the beer.
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