5 New Beer Trends That Are Here to Stay

From the west coast pale ale, fruity and sweet hazy IPAs, and heavily fruited sour beers, the beer industry is used to change and chasing trends. With nearly 9,000 breweries across America, it’s just about impossible to keep up with what’s going on wit…

From the west coast pale ale, fruity and sweet hazy IPAs, and heavily fruited sour beers, the beer industry is used to change and chasing trends. With nearly 9,000 breweries across America, it's just about impossible to keep up with what's going on with beer these days—unless you're committed to continually tasting a seemingly unending number of styles and flavors.

Luckily, we are committed. So if you're looking to stay on top of what's all the rage in the industry right now, or just want to try something you usually wouldn't, we've assembled a list of what's been trendy in the beer world and what recent styles are here to stay.

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Loaded Smoked Chicken Nachos

When the nacho craving hits, nothing satisfies quite like a mountain of hot and melty nachos. Our version is topped with savory smoked chicken and a creamy cheese sauce so flavorful you’ll be tempted to eat it by the spoonful. Way beyond your basic ballpark nachos, these loaded smoked chicken nachos are topped with all […]

The post Loaded Smoked Chicken Nachos first appeared on Love and Olive Oil.

When the nacho craving hits, nothing satisfies quite like a mountain of hot and melty nachos. Our version is topped with savory smoked chicken and a creamy cheese sauce so flavorful you’ll be tempted to eat it by the spoonful.

Way beyond your basic ballpark nachos, these loaded smoked chicken nachos are topped with all the good stuff including pickled jalapeños and pickled red onions (pickles are the secret to next-level nachos), plus olives, fresh radishes and micro cilantro.

Overhead, sheet pan of Loaded Smoked Chicken Nachos with radishes, micro cilantro on a turquoise background

Ready for a little nacho history?

What we think of as nachos here in the US, a heaping mound of crispy tortilla chips drenched in globs of plasticky orange cheese sauce, looks nothing like the original nacho which originated in Northern Mexico in the 1940s. Invented by Ignacio “Nacho” Anaya as a simple and satisfying snack, the original nacho featured simple triangles of fried corn tortillas topped with melted shredded cheese and pickled jalapeño.

Heck, if I created such a brilliant snack I’d name it after myself too.

The “Nacho Special” eventually made it across the border to Texas in the 1970s, where it started to evolve into the ballpark snack we know today.

Closeup, Loaded Smoked Chicken Nachos topped with sour cream, cilantro, radishes and pickled onions

This recipe takes that original idea of chip, cheese, and pickled jalapeño (a perfect combination if there ever was one) and loads it up with even more goodness, including smokey shredded chicken, pickled red onions, black olives, sour cream and cilantro.

I mean, I’d argue that these nachos are less snack and more meal (and indeed, we thoroughly enjoyed a pan of them between the two of us for dinner).

The inspiration for this particular iteration of nachos comes from a Nashville bar called Bastion. Let me just say, their nachos are phenomenal, and I’ve driven across town more than once just to fulfill a craving.

(more…)

Guinness Cupcakes

Rich, chocolatey cupcakes are made even better with Guinness! Top these Guinness Cupcakes with vanilla buttercream for a decadent St. Patrick’s Day dessert. Last week I decided that I don’t make nearly enough cupcakes these days. Back in the early days of my blog, I feel like I made every flavor combination possible and if …

The post Guinness Cupcakes appeared first on My Baking Addiction.

Rich, chocolatey cupcakes are made even better with Guinness! Top these Guinness Cupcakes with vanilla buttercream for a decadent St. Patrick’s Day dessert.

Guinness cupcake on a white plate with a bottle of Guinness in the background

Last week I decided that I don’t make nearly enough cupcakes these days.

Back in the early days of my blog, I feel like I made every flavor combination possible and if you ever flip through cupcake archives here on My Baking Addiction, you’ll see that I am sooo not kidding.

There’s pretty much something for everyone. From Doctored Cake Mix Cupcakes and Homemade Funfetti Cupcakes to adorable Bunny Butt Cupcakes that are the cutest for Easter.

Since I have so many cupcake recipes already on the blog, I thought I’d start giving some of them a little refresh starting with these Guinness Cupcakes that I posted many years ago.

They’re simple, rich, delicious and perfect for St. Patrick’s Day!

Guinness stout being poured into a mixing bowl for guinness cupcakes

COOKING WITH GUINNESS STOUT

If you’ve been around here for a while, you know that I’m not a beer fan. 

Honestly, I’m not really an alcohol fan in general. I’ll occasionally mix up a drink with pineapple vodka or have a sip of tiramisu martini, but I particularly loathe beer.

Although I do not like to drink beer, I do like to cook with it, especially when it’s Guinness. There is something about this dark, thick stout beer that enhances some dishes and really imparts a fabulous flavor.

Dry ingredients for guinness cupcakes arranged on a marble counter

I mostly use Guinness in savory recipes, such as Guinness Stew, Slow Cooker Beef and Barley Stew or Irish Beer Cheese. But some time ago I learned about using Guinness in chocolate cupcakes and was all over it!

I mean, how could we go wrong with rich, chocolatey cupcakes? 

Whisk stirring together the dry ingredients for guinness cupcakes in a large glass mixing bowl

DO THESE CUPCAKES TASTE LIKE GUINNESS?

If you are like me and don’t like to drink beer: don’t worry, these cupcakes don’t actually taste like beer!

Don’t panic as you’re making them though. The batter smells very strongly of Guinness, but the finished product is a moist, light cupcake full of chocolatey goodness that is enhanced by the stout. 

Batter for guinness cupcakes in a metal mixing bowl

Topped with a crown of Homemade Buttercream Frosting, these cupcakes are downright perfect. 

In fact, I might have to think about how to add Guinness to other chocolate recipes now. 

Batter for guinness cupcakes in a cupcake tin, ready to be baked

HOW TO MAKE GUINNESS CUPCAKES

If you’re like me and like to keep a few bottles of Guinness handy just for cooking, then you may just already have everything you need to make these cupcakes:

  • 1 bottle Guinness 
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
Baked guinness cupcakes ready to be frosted

These cupcakes use oil instead of butter, which gives them a beautiful crumb and helps keep them super moist. It also means they’re quick and easy to whip up because you don’t have to cream any butter and sugar together.

In a large bowl, mix together the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs one at a time, followed by the vanilla. 

In a separate bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually add the dry ingredients to the wet ingredients.

Overhead shot of several guiness cupcakes with vanilla buttercream frosting arranged on a white platter

Portion the batter into 24 muffin tins lined with paper cups and bake for about 25 minutes. They’re done when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.

Let the cupcakes cool in their tins before whipping together the vanilla buttercream frosting and piping it onto the cupcakes.

Frosted Guinness cupcake on a white plate with a platter of cupcakes in the background

(If you really want to go above and beyond with the St. Patrick’s Day theme, you could use Baileys instead of milk in the buttercream!)

I like to finish these Guinness Cupcakes with a sprinkling of chocolate jimmies. 

Bake up a batch of these rich cupcakes to share with your neighbors this St. Paddy’s Day and see if they can guess the secret ingredient that makes them so decadent! 

Plated Guinness Cupcake with a bite taken out of it
Guinness cupcake on a white plate with a bottle of Guinness in the background

Guinness Cupcakes

Yield: 24 cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Rich, chocolatey cupcakes are made even better with Guinness! Top these Guinness Cupcakes with vanilla buttercream for a decadent St. Patrick’s Day dessert.

Ingredients

  • 1 (12-ounce) bottle Guinness Stout
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • Homemade Buttercream Frosting

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
  3. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
  4. Butter 24 muffin tins and divide the batter among the muffin tins.
  5. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins. Pipe or spread the frosting onto the cooled cupcakes.

Notes

adapted from Dave Lieberman on Chow.com

Nutrition Information
Yield 24 Serving Size 1 cupcake
Amount Per Serving Calories 202Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 29mgSodium 94mgCarbohydrates 30gFiber 1gSugar 18gProtein 3g

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

Close up of a cupcake with homemade buttercream frosting

Homemade Buttercream Frosting

Yield: Enough frosting for 24 cupcakes or a 9-inch layer cake
Prep Time: 15 minutes
Total Time: 15 minutes

Homemade Buttercream Frosting is one of the best basic recipes to have on hand.

Ingredients

  • 3 sticks unsalted butter, softened
  • Tiny pinch fine sea salt
  • 1 ½ pounds (24 ounces) powdered sugar, sifted
  • 1 tablespoon clear vanilla extract (this helps maintain the bright white color)
  • 2-3 tablespoons heavy cream or milk

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes.
  2. With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated.
  3. Add in vanilla and cream or milk and mix on low speed until incorporated.
  4. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.
  5. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.

Notes

  • This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
  • You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
  • If you are a fan of shortening in your buttercream, simply omit one stick of butter and replace with 1/2 cup shortening.
  • Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract, but decrease the amount to 2 teaspoons.
  • Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
  • If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.
  • If you garnish with sprinkles, make sure you do this immediately after you frost your baked goods. Once the top layer of the buttercream crusts, nothing will stick

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Nutrition Information
Yield 24
Amount Per Serving Calories 225Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 33mgSodium 13mgCarbohydrates 29gFiber 0gSugar 28gProtein 1g

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

The post Guinness Cupcakes appeared first on My Baking Addiction.

Byrrh Cassis Aperitif

We spent part of our summer vacation in the Languedoc-Roussillon. The region is famous for its wines, especially the reds and rosé (which we sampled – generously…), while it was once the most popular apéritif in the world, selling over 30 million bottles annually, Byrrh is also made in the region but nowadays less well-known. In fact, if you order a Byrrh in France, more…

We spent part of our summer vacation in the Languedoc-Roussillon. The region is famous for its wines, especially the reds and rosé (which we sampled – generously…), while it was once the most popular apéritif in the world, selling over 30 million bottles annually, Byrrh is also made in the region but nowadays less well-known. In fact, if you order a Byrrh in France, more often than not, you might be brought a glass of bière, unless your ear for French is pretty good as it’s pronunciation is close to ‘beer.’ (I once had to point it out on the menu at a wine bar in Paris, as the waiter had no idea what I was talking about.) There’s no beer in Byrrh, but there’s plenty of flavor in this iconic French apéritif.

Continue Reading Byrrh Cassis Aperitif...

Chipotle Beer BBQ Chicken with Creamed Grilled Corn.

This chipotle BBQ chicken + creamed corn will make you the happiest! Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – […]

The post Chipotle Beer BBQ Chicken with Creamed Grilled Corn. appeared first on How Sweet Eats.

This chipotle BBQ chicken + creamed corn will make you the happiest!

chipotle bbq beer chicken with creamed corn

Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – the seasonings, the sauce – that it’s never made one exact way.

chipotle beer BBQ sauce

But! So many of you have asked for the recipe, or let’s say the method, that I’m here today with a version of it for you! I made the sauce and while I occasionally switch between homemade and store-bought, the method for this chicken never changes.

Spoiler alert: it’s pretty darn easy.

Since I can’t help but be extra, I had to serve it with this creamed corn. I wish I could curl up in a bowl of this corn and take a nap. It’s another version of summer comfort food that we just can’t get enough of. Make it now while corn is living its best life! 

creamed grilled corn

So! 

We loooove homemade BBQ sauce in this house. I have multiple versions here on the blog and also different ones in each of my cookbooks. If I had to choose, this root beer BBQ sauce may be my favorite, but I truly love them all.

And now… chipotle beer! Um, I’m in love? 

chipotle BBQ sauce

This sauce uses chipotle chili powder for some heat, but you could also dice up a chipotle pepper with some adobo sauce instead. It also uses beer, which I LOVE to use in sauce – but you can always sub the root beer, or even ginger ale or even broth. The sauce can be made ahead of time (and is delicious when it is!) and stored in the fridge.

Grab when you’re ready to make this dish and it will only take a few minutes!

grilled bbq chicken

Now let’s talk about the corn.

This freaking corn – oh my gosh.

First, given the title you obviously know I grilled it. I did and it’s so good. But you don’t HAVE to grill it if you’re in a pinch, or you don’t have a grill, or it’s pouring rain and you can’t walk outside, or if you’re making this in the middle of winter. Use fresh corn cut from the cob – even use frozen corn (it doesn’t have to be thawed first either). Basically, whatever corn you have on hand.

creamed grilled corn

Because this… is absolute heaven. It’s a rich and decadent dish but still somewhat light and fresh. Does that even make sense? Probably not. But it’s a combo of savory and sweet while tasting like the biggest burst of summer.

It almost reminded me of this corn pudding, but again, in a lighter, fresher way. It’s creamy and sweet and the perfect accompaniment to a meat or vegetable dish that has a little heat. This will 100% be a staple for us for all the summers to come!

chipotle bbq beer chicken with creamed corn

Now combined, this is SUCH a good plate. Sticky and saucy chicken with a little spice. Creamy and fresh, sweet corn with herbs. The bites are just perfect together. Add a house salad and you’re good to go! 

chipotle bbq beer chicken with creamed corn

Chipotle BBQ Chicken + Creamed Corn

Print

Chipotle Beer BBQ Chicken with Creamed Corn

This chipotle bbq chicken is made with homemade chipotle beer BBQ sauce! Serve alongside creamed grilled corn and summer dinner is complete!
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3/4 cup ketchup
  • 2/3 cup beer
  • ½ cup honey
  • 3 garlic cloves, minced
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon chipotle chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts or thighs
  • salt and pepper
  • 2 teaspoons garlic powder

creamed grilled corn

  • 6 to 8 ears of corn (you need 2.5 cups kernels)
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • ¼ cup parmesan cheese
  • 1 cup milk (any kind works!)
  • 2 tablespoons flour
  • fresh chopped chives

Instructions

  • Place all ingredients in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more. You can easily make this ahead of time!
  • Preheat the grill to the highest heat. Once hot, you can throw the ears of corn on the grill and grill them for 15 minutes, turning them every 5 minutes. You could even use leftover grilled corn. You can also make the creamed corn with the fresh corn from the cob. Or from frozen! Once the corn is grilled, set it aside.
  • Season the chicken all over with salt, pepper and garlic powder. I like to brush about a tablespoon or so of the sauce on the chicken.
  • Place the chicken directly on the grates and grill for 5 minutes. Flip and grill for 5 minutes more. Cook for 1 or 2 more minutes or until the internal temperature reaches 160 or 165 (if it’s 160, it will likely reach 165 as it rests). Remove the chicken and let it rest for 10 minutes before slicing. While it rests, you can make the creamed corn.
  • Serve the chicken sliced with the corn.

creamed grilled corn

  • Heat the corn, cream, sugar and garlic in a large skillet or saucepan over medium heat. Add a big pinch of salt and pepper. Stir to combine.
  • Place the milk in a shaker bottle or cup and add the flour. Shake for 30 seconds to make a slurry. Pour it into the skillet, stirring to combine. Cook over medium heat, letting it bubble and simmer but also stirring often, until the mixture is thickened. Once thickened, stir in the parmesan cheese. Taste and season additionally - add more salt and pepper or add more parmesan! Sprinkle with chives and serve.

chipotle bbq beer chicken with creamed corn

Craving.

The post Chipotle Beer BBQ Chicken with Creamed Grilled Corn. appeared first on How Sweet Eats.

Our 12 Favorite Summer Beers for When We Need a Frosty One

Picture this: It’s late June, you’re lying on a towel at the park, packed sandwiches and chips in a bag, chilly beverages in a cooler, crime thrillers and the latest New Yorker in a backpack. The sun’s beating high above you, beads of sweat start to fo…

Picture this: It's late June, you're lying on a towel at the park, packed sandwiches and chips in a bag, chilly beverages in a cooler, crime thrillers and the latest New Yorker in a backpack. The sun's beating high above you, beads of sweat start to form on your temples, and your shoulders begin to lightly toast, feeling warm to the touch. You fish around in the cooler, make your selection, then take a swig and sigh with relief. It's the coldest, most refreshing beer you feel you've ever tasted, flooding your palate with a hoppy, malty, bubbly sensation that you can't help but respond to with an involuntary "ahh."

If this sounds like your ideal scenario, you're in good company. Below, the Food52 team is sharing its 12 favorite summer beers that are perfect for just this, and more. Try sipping them poolside, accompanied by the heady scent of smoke at backyard BBQs, and after the end of a workday to usher in a long summer evening. Most of these beers are available nationwide (some, even internationally!), but visit BeerMenus to double-check their distribution and availability near you.

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Michelada

The michelada is a spicy Mexican beer cocktail made with tomato juice, lime, and hot sauce! Light and refreshing, it’s got a salty, spiced rim. If you’re not drinking micheladas: well then, you haven’t lived! The michelada is a spicy beer cocktail made with Mexican beer, tomato juice, lime juice and hot sauce. Consider it a sort of combination between a Bloody Mary and a beer margarita. The best part is the glass rim: a mix of Old Bay, chili powder and celery salt brings a salty, savory flair to the front end of this refreshing drink. The flavor is just right for lots of occasions, from summer afternoon drinks or a Mexican-themed brunch. Alex and I are over the moon for this newest addition to our cocktail collection…here’s how to make it! What’s in a michelada? A michelada is a cervesa preparada (“prepared beer” in Spanish), a Mexican drink of beer mixed with tomato juice, hot sauce or salsa. It’s served in a chilled glass with a chili powder and salt rim. Best guess is that it came to be in the 1960’s. There are all sorts of variations on it all over Mexico, so there’s no “official” recipe. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

The michelada is a spicy Mexican beer cocktail made with tomato juice, lime, and hot sauce! Light and refreshing, it’s got a salty, spiced rim.

Michelada

If you’re not drinking micheladas: well then, you haven’t lived! The michelada is a spicy beer cocktail made with Mexican beer, tomato juice, lime juice and hot sauce. Consider it a sort of combination between a Bloody Mary and a beer margarita. The best part is the glass rim: a mix of Old Bay, chili powder and celery salt brings a salty, savory flair to the front end of this refreshing drink. The flavor is just right for lots of occasions, from summer afternoon drinks or a Mexican-themed brunch. Alex and I are over the moon for this newest addition to our cocktail collection…here’s how to make it!

What’s in a michelada?

A michelada is a cervesa preparada (“prepared beer” in Spanish), a Mexican drink of beer mixed with tomato juice, hot sauce or salsa. It’s served in a chilled glass with a chili powder and salt rim. Best guess is that it came to be in the 1960’s. There are all sorts of variations on it all over Mexico, so there’s no “official” recipe. But most versions of the michelada have similar ingredients. Here’s what’s in a michelada:

  • Mexican larger beer
  • Lime juice
  • Salsa juice or tomato juice
  • Worcestershire sauce
  • Hot sauce (we like Cholula)

How to pronounce it? Michelada is pronounced mi-kay-lah-dah. (One theory on where the name came from: ordering “mi chela helada“, which means “my ice cold beer” in Spanish! But know one knows for sure.)

Michelada

The magic of salsa juice

Many versions of the michelada use tomato juice or even clamato juice. For our rendition, we used salsa juice! What’s that? Just place a few spoonfuls of salsa in a strainer and strain out the juice! You get a bit more flavor than just straight tomato juice. Of course: if tomato juice is easier for you, feel free to use that instead.

Our inspiration? The blender salsa recipe in our cookbook (Pretty Simple Cooking) had input from a chef at a traditional Mexican taquería in Miami called Taquiza. The recipe calls for letting the salsa sit in the fridge to let the flavors meld, then strain out the juice the accumulates. The chef at Taquiza told us this “salsa juice” is perfectly delicious and you can save it for making a michelada. After trying it ourselves, we were sold!

Michelada

It’s all in the rim: the best michelada salt!

Now, the rim of a michelada is of ultimate importance! Just like a margarita just isn’t the same without a salt rim, so too this drink is not complete without it. (Trust me, I tasted it when I was feeling lazy once…just wasn’t the same.) Typically a michelada rim has at least chili powder and salt, but you can get creative too! Many people like to use tajín, a popular chili, lime and salt blend. Here’s what we used:

  • Chili powder For tradition’s sake!
  • Old Bay This American spice blend packs a powerful punch. Use purchased or homemade.
  • Celery salt Celery salt brings additional nuance of flavor vs straight salt.
Best michelada beer cocktail

Make a statement with clear ice

If you like to really make your cocktails look stunning, try dressing this michelada up with clear ice! Clear ice is crystal clear ice that you can cut into large cubes: it looks just like what you’d get at a restaurant or fancy bar. Luckily: it’s easy to make at home! All you need is 24 hours and a small cooler. Here’s how to make clear ice.

When to serve a michelada

This michelada beer cocktail is light and festive. It’s great as a:

Print
Michelada

Michelada


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

The Michelada is a spicy Mexican beer cocktail made with tomato juice, lime, and hot sauce! Light and refreshing, it’s got a salty, spiced rim.


Ingredients

  • 12-ounce Mexican lager beer
  • 1 1/2 ounces (3 tablespoons) lime juice
  • 1/2 ounce (1 tablespoon) salsa juice (strained from a jar of salsa) or tomato juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (like Cholula)
  • For the rim: 1 tablespoon Old Bay (purchased or homemade), 1 tablespoon chili powder, 1 teaspoon celery salt
  • Ice, for serving (try clear ice!)

Instructions

  1. On a plate, mix the Old Bay, chili powder and celery salt and spread it into an even layer. Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of seasonings.
  2. In the glass, stir together the lime juice, salsa juice (use a fine-mesh strainer to strain out salsa juice from a few spoonfuls of salsa), Worcestershire sauce, and hot sauce.
  3. Fill the glass with ice. Top with the beer and stir gently.

  • Category: Drink
  • Method: Stirred
  • Cuisine: Cocktails

Keywords: Michelada

More great Latin-style cocktails

Love the michelada? Here are a few more great Mexican and Latin-style cocktails to choose from:

  • Paloma Combine tequila and grapefruit and you’ve got the classic Mexican paloma cocktail!
  • Classic Mojito Here’s a classic mojito recipe, perfectly balanced with lime, rum and fresh mint! This iconic Cuban cocktail is refreshing and just sweet enough.
  • 15 Best Margarita Recipes Try all our best margaritas, from mezcal to jalapeno to strawberry.
  • Ranch Water A Texas-style tequila highball drink made with lime, tequila and Topo Chico! This bubbly cocktail is all about cooling off on hot days.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Recipe | Drunken Grilled Cheese Sandwiches

I’m not sure why I love cooking with beer so much when I don’t like to drink beer at all. Escandalo! A food blogger that doesn’t like beer! Yes, it’s true; I’m just not a fan. I do like Guinness and I love me some lambic (…

I’m not sure why I love cooking with beer so much when I don’t like to drink beer at all. Escandalo! A food blogger that doesn’t like beer! Yes, it’s true; I’m just not a fan. I do like Guinness and I love me some lambic (my Chocolate Lambic Cupcakes are probably one of my favorite recipes on this blog), but other than that, beer is just yucky to me. And of course, when you don’t like beer, people never just take it at face value. No, they assume you’re judgy about drinking or that you’re uncool or super religious. Can’t a person just not like beer? Is it really that strange? C’mon, you know it tastes kind of foul. You know it does! Cooking with beer is another story, though. And that bitter flavor that keeps me from drinking beer is the very reason I love to cook with it—I like that slight bitter note that it lends to dishes. It adds interest and depth without adding a lot of calories. Case in point? These Drunken Grilled Cheese Sandwiches. After making Drunken Franks with Field Roast Frankfurters last week, I became a little bit obsessed with the idea of […]

6 Best Alcohol, Beer & Wine Delivery Services

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…

Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.


As the COVID-19-induced quarantine wears on and we schedule more at-home date nights and virtual happy hours, one thing becomes abundantly clear: Even in these times of uncertainty, our desire for a refreshing, possibly strong, drink around 5 o’clock remains extremely certain.

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