Spicy Mole Michelada (Non-Alcoholic)

At A Glance

Rim a chilled glass with lime and Tajín, add ice, then combine lime juice, tomato juice, and 5–8 drops of mole hot sauce. Top with 12 oz non-alcoholic lager and stir once.

Ingredients

• 12 oz non-alcoholic lager (well-chilled)
• ½ oz fresh lime juice (plus a lime wedge for rimming)
• 1 oz tomato juice
• 5–8 drops ONIMA Pantry Mole Hot Sauce (adjust to taste)
• Salt + Tajín (for rim)
• Ice

Steps

1. Rim a chilled glass with lime, then coat the rim with salt and Tajín.
2. Fill the glass with ice.
3. Add the lime juice and tomato juice.
4. Add 5–8 drops of mole hot sauce (start small; you can always add more).
5. Top with the non-alcoholic lager.
6. Gently stir once to combine. Taste and add 1–2 more drops of hot sauce if desired.

Tips for the Best Flavor

• Keep everything cold: Chill the lager and the glass for a cleaner, snappier finish.
• Dial the heat: Mole hot sauce can be intense. Start with 5 drops, then build.
• Rim strategy: Use more Tajín for brightness, more salt for a classic michelada bite.

Variations

• Extra savory: Add a splash of pickle brine (¼ oz) for tang and complexity.
• Smokier: Use a roasted tomato juice or add a pinch of smoked paprika (optional).
• Less tomato-forward: Reduce tomato juice to ½ oz and increase lime juice slightly.

FAQ

Is a michelada normally alcoholic?

Traditionally, micheladas are typically made with beer. This version uses non-alcoholic lager for the same refreshing profile without alcohol.

How spicy is this recipe?

It depends on the hot sauce amount. Start with 5 drops for mild-to-medium heat, then add more in small increments.

Can I make this ahead of time?

You can pre-mix the lime juice, tomato juice, and hot sauce and refrigerate it. Add ice and top with lager right before serving to keep carbonation.