Chamoyada Michelada With Chamoy Recipes

CHAMOYADA

Steps:

• Combine frozen mangoes and pineapple juice in a blender; blend until smooth.
• Rub lime wedge around the rim of a glass and dip in 1 teaspoon chili-lime seasoning. Juice lime into the glass; add 1 tablespoon chamoy and 1 teaspoon chili-lime seasoning. Pour in 1/2 of the mango-pineapple mixture. Add remaining chamoy sauce and top with remaining mango-pineapple mixture.

MICHELADA WITH CHAMOY

Steps:

• Run a lime around the top of a beer pint glass and rim with chile powder.
• In a bowl, combine the lime juice, and Culiacan Chamoy sauce until evenly mixed.
• Pour into glass over ice and top with beer. Salud!

MICHELADA WITH CHAMOY

Steps:

• Frost the glass by putting it in the refrigerator. Once it is cold put the salt and Chile powder evenly over a plate and mix them together. Then carefully lower the rim of the glass so that this mixture sticks to the rim.
• Fill the glass with ice cubes, or however much-crushed ice as you think that you would like.
• Now add in the English sauce, flavoring juice, Clamato, and as much lemon. Then pour in the beer of your choice.
• Use the stirring utensil to mix it all together until it appears to pretty uniform.

CHAMOYADA! MICHELADA WITH CHAMOY!

Steps:

• Pour some chamoy in a wide shallow bowl. Do the same with the chile lime seasoning. Dip rim of glass in chamoy, then into seasoning until well coated.
• To the glass, add juice of 1 lime. 2 oz. clamato, 1 tsp. maggi. hot sauce, to taste. pinch of salt and pepper and top it off with plenty of crushed ice! Garnish with lime, orange and cucumber! Gently stir with straw. Enjoy!
• Change up the flavors by adding fresh fruit puree, such as mango, peach, strawberry and more. Or you could add in your favorite juices, like orange, cucumber, jamaica, sandia(watermelon) and peach!