It’s like Sunday Funday today but on a Wednesday because sometimes, the week is just way too much and too long for you to bear so you need a mid-week siesta. Go ahead, you know you want it. There’s nothing wrong with a drink first thing in the morning on Wednesday right before work. You can quote me on that. So rather than share a full on fancy cocktail for brunch, I thought it would be an extra great idea for us all if I were to share the next best thing. I recently went out with my good friend Nichole, and she suggested this whole michelada beer thing situation we have going on here. Apparently there’s a place in Los Angeles close by that does this with their michelafaes on the menu so I thought to myself that this was the perfect time to start experimenting in the kitchen. I wanted to challenge myself and give them a try because they sounded too good to be true.
I’m not going to lie. It took me a few times to get it right. I had to make the popsicles twice, and change the beer choices I first made because it just wasn’t working for me. I used a darker beer at first and I felt like it didn’t go with the pops. I’m not afraid to admit it because I’m not always perfect and sometimes it takes a bit to get things right. With a lot of things in life, not just cooking. I wanted to make sure I had a great recipe to share with you guys. So it took me a few tries to get here. I was supposed to share this with you guys a long time ago (a week or two). I had it sitting on my computer and I kept contemplating whether or not I should just share it. I fought through the struggle and redid it all from the beginning. After I got it just right, I’m finally able to share it and I’m so excited for you to try it. Break out those popsicle molds and let’s pretend like it’s summer. You deserve a big brunch and what’s more, you deserve a cocktail on a Wednesday.
We’re making three different michelada popsicle flavors. The first one is just a classic standard tomato base. In a large mixing bowl, or glass measuring cup, whisk together the Clamato juice, tajin seasoning, Worcestershire sauce, hot sauce, lime juice, soy sauce, and horseradish.
**Tip: Mix everything together in a measuring cup with a spout, because it’ll make the pouring of the mixture into the popsicle mold so much easier!**
Divide the mixture into about 3 or 4 of the popsicle mold slots. For the second flavor, we’re doing a Habanero Blood Orange Michelada.
Clean out the measuring cup or bowl and whisk together the fresh blood orange juice, habanero simple syrup, Worcestershire sauce, soy sauce, tajin seasoning, horseradish and lime juice. Pour into 3 of the popsicle molds.
**Note: Simple syrup is just equal parts water and sugar, cooked until the sugar is dissolved and the mixture becomes thick like syrup. I cooked mine with a habanero pepper to give it that spice. Just drop it in whole into the sugar and water mixture.**
The third and final flavor is a Jalapeño Blackberry Michelada. Once again, clean out the bowl or measuring cup and whisk together the blackberry jalapeño juice, tajin seasoning, lime juice, Worcestershire sauce, soy sauce, and horseradish.
**Note: I blended the fresh blackberries with the chopped seeded jalapeño and a splash of water in a blender until smooth. Then I passed the mixture through a fine mesh sieve to remove the seeds and pulp!**
Fill the remaining popsicle molds with the blackberry mixture. You can decide how many of each to make or you can make them all one flavor to make things easier on yourself!
Place the lid on and then pop in the popsicle sticks. Freeze until fully frozen, about 6 to 8 hours or overnight.
**Note: These will last in the freezer for up to 1 week, so make them in advance! Keep them in the freezer until ready to use at your next brunch.**
Once ready to serve, prepare your glasses by dipping the rim of each glass into lime juice and then into tajin seasoning.
I mention Tajín a lot in this post and just in case you don’t have any idea what in the world I’m talking about, Tajín is a Mexican company actually but they make a spice blend of chili pepper, lime, and salt. That’s their most popular flavor. You can normally find it in the produce section or in the Hispanic foods aisle of your grocery store. If you can’t get a hold of it, just mix a bit of salt and chili pepper in a small bowl.
Fill the glasses about half way (or a little more than halfway) with beer. Use a light-colored Mexican beer like Corona or Pacifico for this!
You don’t want to over fill the glasses with beer because when you go to put the popsicles in, they’ll overflow if there’s too much beer in the glass.
Make sure the glasses and the beer is super cold right before serving. Then carefully unmold the popsicles (by running the mold under warm water for a few seconds) and then lifting them out. Dunk the popsicles (whatever flavor you like) into the cold beer. Feel free to swirl them around to start unleashing the flavor.
These are great for a fancy brunch. You can make up a big batch of these popsicles and just grab a bunch of beer and have people assemble their own micheladas.
I love these popsicles because as they melt, they dissolve right into the beer and all you have to do is give it all a swirl so that its evenly combined. You’re not overwhelmed by the spicy tomato flavor, and you get just the right amount of kick in your beer. They also keep your beer cold without diluting it with water the way ice does once it melts. It’s perfect!
If blood oranges or blackberries aren’t in season for you, just make a batch of the classic michelada. Just triple the recipe to get the right amount for the popsicle mold.
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. They’re a great way to get people excited about brunch or just morning drinking in general!
- 1¼ 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
- 5 blood oranges, juiced
- ¼ cup sugar
- ¼ cup water
- 1 small habanero
- 1 lime, juiced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon Tajin seasoning spice
- 1 teaspoon horseradish
- 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
- 1 lime, juiced
- 2 tablespoons Tajin seasoning mix
- 8 to 10 bottles light Mexican beer
- 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.
Julie Yates says
February 10, 2016 at 5:58 amGet out of town! Love it!
Nick says
February 11, 2016 at 7:21 amAwesome! I can’t wait until summer.
James Arevalo says
November 12, 2016 at 7:14 amWhat!?? These sound amazing!