RECIPE: Beer Ice Pops

[1] First, make the ice pops. Serve them with sliced watermelon and Coors Light (both photos © Coors Light).

[2] Before taking a bite, dip the pop into the chili salt blend. Bite, enjoy, then have a sip of Coors Light.

National Michelada Day is July 12th. But because you might want to serve these over the July 4th holiday weekend, we’re giving you a head start.

For those who crave both ice pops and beer, here’s an idea from Coors Light: two Mexican favorites, a paleta (ice pop) crossed with a michelada (beer cocktail).

The Coors Light “Palecheladas” are a treat on a hot day. Developed as an easy recipe by Fany Gerson of New York’s La Newyorkina sweet shop to create a simple recipe.
 
 
RECIPE: COORS LIGHT PALECHELADA BY LA NEWYORKINA

Ingredients For 4-6 Pops

 
Preparation

1. WHISK the salt, lime juice, hot sauce and Worcestershire sauce in a pitcher. Once mixed, add the beer and blend until it’s all combined.

2. POUR the mixture into an ice pop mold and freeze for approximately 5 hours or overnight. To release from conventional molds…

3. DIP the paleta in warm water to help loosen it from the mold. Carefully pull it out, dip it in the chili salt blend and serve.

Here’s a step-by-step video.

If you like beer and hot sauce, the michelada (mee-cheh-LAH-dah) is a drink you should try.

It’s a traditional Mexican beer cocktail (“cerveza preparada,” in Spanish), consisting of beer, lime and hot sauce served over ice in a salt-rimmed glass.

 
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*You can use a store-bought blend like Tajín Seasoning, or make your own by mixing coarse or kosher salt with any ground chili spice.