• 1 1/2 oz pure tomato juice (if using sparkling water, bump tomato juice to 2 oz)
  • 1/2 oz fresh lime juice
  • 1 tsp vegan Worcestershire
  • 1-2 tsp Coconut Secret Spicy Aminos
  • A few dashes of your favorite hot sauce (optional)
  • 1 bottle Mexican-style lager beer or for non-alcoholic micheladas, use sparkling mineral water like Topo Chico
  • Garnishes: chamoy, lime wedges, tajin, or chili powder
  • Pint beer glasses




  • Set up your glasses with garnishes. Drizzle Chamoy onto a small plate and dip your beer glass into the Chamoy to coat the rim well. Then dip the glass into a plate sprinkled with tajin or chili powder. If you can’t find chamoy, just rub a lime wedge around the rim and dip it into the chili powder.


    Fill the glass with the tomato puree, a few dashes of Coconut Secret Spicy Coconut Aminos, Vegan Worcestershire (omit if you are avoiding soy), lime juice, hot sauce (optional) and stir to combine. Top off with your favorite Mexican-style beer, or if you want to make this non-alcoholic, try it with sparkling mineral water like Topo Chico.

  • Creator:  @AlchemyOrganica

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