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Susana Villasuso's Michelada recipe

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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
Vegan
Vegetarian
Dairy-free

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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
480kj
114kcal 6%
Fat
2g 2%
Saturates
0g 2%
Sugars
8g 9%
Salt
3.9g 64%

of the reference intake
Carbohydrate 18.3g Protein 3.8g Fibre 1.4g

Method

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.