If you were a victim of hot chocolate bombs, now you can enjoy its cold and spicy version made with just the right ingredients so that when you dip them in your beer, it becomes the perfect michelada.
The “michebombas” are made in the same way as their chocolate sisters, although the ingredients and the drink are totally different. Do you want to learn how to do them? Run for a notebook and pen. Here is the recipe.
This is all you need
- 100 g of tamarind pulp or Pulparindos
- 30 g chili powder
- 10 g of pineapple enchilada cubes
- 1 lemon
- Liquid chamoy
- Soy sauce
- Hot sauce to taste
- Clamato (optional)
- Sphere mold
- Your favorite beer
Super easy to make
First you must soften the Pulparindos and cover each mold with this soft paste. When each mold has a layer of this sweet, mix the sauces, the chili powder, the lemon and add the Clamato. Don’t forget to put a piece of pineapple in each one.
Put these halves in the freezer and take them out when they are stiff. With a little of the sauce mixture, join the halves to form the sphere. Put them back in the freezer to finish compacting. When you take them out again, you can bathe them in chamoy and sprinkle with chili. Ready to add to your glass!
Here you can see it better:
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