Michelada Popsicles
Spice up your next brunch and be the cool one on the block. Your friends and family will love this fun new twist on a classic michelada. These Michelada Popsicles are a great way to get people excited about brunch or just morning drinking in general—which I’m not advocating for but you know sometimes you gotta do what you gotta do. I’m not here to judge. Keep these up your sleeve this summer when you need something to cool you down.
If you don’t have the time to make the popsicles from scratch you can definitely pick up your favorite popsicles from the store. Go crazy with the flavors. Use whatever light beers you prefer as well!
Michelada Popsicles
Michelada Popsicles are the perfect brunch treat. Make up a batch ahead of time and then serve the popsicles inside a tall glass of beer!
Servings: 10
Equipment
- Popsicle mold
- Blender
- Fine mesh strainer
Ingredients
Classic Michelada:
- 1 1/4 cup Clamato juice tomato clam juice
- 1 lime juiced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- couple dashes hot sauce such as Tabasco
- 1 teaspoon Tajin seasoning spice
- 1 teaspoon horseradish
Habanero Blood Orange Michelada:
- 5 blood oranges juiced
- 1/4 cup sugar
- 1/4 cup water
- 1 small habanero
- 1 lime juiced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon Tajin seasoning spice
- 1 teaspoon horseradish
Blackberry Jalapeño Michelada:
- 1 pint fresh blackberries
- 1 medium jalapeño seeded and chopped
- 1 lime juiced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon Tajin seasoning spice
- 1 teaspoon horseradish
Cocktail:
- 1 lime juiced
- 2 tablespoons Tajin seasoning mix
- 8 to 10 bottles light Mexican beer
Instructions
- For the classic michelada popsicles, in a large bowl or glass measuring cup with a spout, whisk together all of the ingredients until smooth. Carefully pour among 3 or 4 popsicle molds. Set aside.
- For the blood orange, combine the water, sugar and whole habanero pepper in a small sauce pan. Set over medium heat and bring to a simmer. Cook until the sugar has dissolved and the syrup has thickened, about 10 to 15 minutes. Remove from heat and let cool completely. Then whisk together the blood orange juice, half of the simple syrup, lime juice, Worcestershire sauce, soy sauce, seasoning spice, and horseradish until smooth. Pour into 3 popsicle molds. Set aside.
- For the blackberry, combine the blackberries, jalapeño, and a splash of water n a blender. Blend until smooth. Pour the mixture into a bowl or glass measuring cup through a fine mesh sieve to remove the pulp. Whisk in the remaining ingredients and then divide among 3 or 4 popsicle molds. Place the lid on and then drop in the popsicle sticks. Place in the freezer and freeze until firm, about 6 to 8 hours or overnight.
- To serve, dip the rim of each glass into the lime juice and then into the Tajín seasoning. Pour the beer halfway into each of the glasses. When ready to serve, drop a popsicle into each beer glass. Serve immediately. Enjoy!
