Susana Villasuso's Michelada recipe
Chef Susana Villasuso shares her simple Michelada recipe – a refreshing Mexican cocktail that's the perfect drink for a summer gathering. 'While there are many variations, you can expect a Michelada to contain a spicy tomato and lime juice mixture and ice-cold beer', explains Susana. 'This recipe uses non- alcoholic beer, but you can swap it for lager, if you like.'
See method- Makes 4
- Takes 10 mins
- 114 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 6 limes
- 150ml tomato juice
- 2 x 28g sachets spicy seasoning (we used Gran Luchito spicy taco seasoning)
- 1 tsp flaky salt, plus 1 tbsp (optional)
- 2 tsp Worcester sauce or tamari*
- ice cubes
- 4 x 330ml bottles cold non-alcoholic beer
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Shop ingredientsEach serving contains
- Energy
- 480kJ 114.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 3.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 18.3gProtein 3.8gFibre 1.4g
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- In a jug, combine the juice of 2 limes, the tomato juice, 1 tsp spicy seasoning, 1 tsp flaky salt and the Worcester sauce or tamari*. Stir well and set aside.
- On a plate, combine the remaining spicy seasoning with 1 tbsp flaky salt, if you like. On a separate plate, add the juice from the remaining 4 limes. Take 4 tumbler glasses, dip the rims into the lime juice, then dip into the seasoning mix to coat the rims.
- Add ice to the glasses and divide the spicy tomato mixture equally among them. Top up with the non-alcoholic beer. Serve with any leftover beer and top up as you go along.
- Tip: Swap the non-alcoholic beer for lager, if you like.
- See more Cocktail recipes
