Recipe courtesy of Tia Mowry
Episode: Game On
Tomato Pop Micheladas
Total:
8 hr 15 min
(includes freezing time)
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
8 hr 15 min
(includes freezing time)
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
8 hr 15 min
(includes freezing time)
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 24 ounces tomato juice
  • 3 tablespoons celery salt 
  • 1 tablespoon chipotle hot sauce 
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon Worcestershire sauce 
  • 1/4 teaspoon prepared horseradish 
  • Juice of 1 lime
  • 2 jalapenos, thinly sliced 
  • 1/4 cup chili powder 
  • 1 lime, cut into wedges 
  • 8 bottles Mexican beer, cold 

Directions

Special equipment: a 10-piece ice pop mold; 10 ice pop sticks; 8 large beer glasses

In a pitcher, combine the tomato juice, 1 tablespoon of the celery salt, hot sauce, thyme, Worcestershire, horseradish and lime juice; stir well.

Pour the mixture into a 10-piece ice pop mold, about 1/8 inch from the top. Place 2 to 3 jalapeno slices on the sides of the pops in each mold. Freeze for 8 hours or overnight. Gently release the pops from molds.

Mix the remaining 2 tablespoons celery salt and the chili powder on a plate. Rub the rims of 8 large beer glasses with the lime wedges and then dip them into the spice mix. Pour the beer into the glasses. Place the ice pops in the beer with the ice pop stick pointing upwards.

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