This post may feature affiliate links. Please read our disclosure policy.
Michelada bombs are small fizzy beer bombs that will turn your ordinary cerveza into a michelada. Drop one in, watch it fizz, and enjoy your spicy, savory, and tangy drink!
Table of Contents
📖 About
Michelada bombs (also known as miche bombs) are a relatively new phenomenon, capturing the internet by storm with their small shape and fizzy nature.
In essence, michelada bombs are made from hot sauce, chamoy, chile-lime seasoning, and citric acid. When dropped into a beer, the citric acid starts fizzing. And once the entire ball is dissolved, you’re left with a michelada!
But, don’t think michelada bombs are just for beer. They pair incredibly well with hard seltzers, mixed drinks, or even aguas frescas!
Michelada: A Mexican beer cocktail infused with lime, hot sauce, Tajin, tomato juice, and Worcestershire sauce.
🌱 Is it vegan?
Michelada bombs can be made vegan, but just watch out for a few things:
- Chamoy: We use a homemade chamoy recipe that’s vegan-friendly. We’ve noticed a lot of store-bought chamoy is colored with red 40, which is unfortunately tested on animals.
- Worcestershire: Some recipes include Worcestershire, which contains anchovies. This can easily be replaced with soy sauce or omitted altogether.
🍲 Ingredients & substitutions
For complete ingredient measurements and instructions, see our recipe card.
- Tajin: Chile-lime seasoning adds a spicy, tangy flavor. Use store-bought Tajin or make your own with cayenne powder, salt, and extra citric acid.
- Soy sauce: For a savory, umami flavor. This can be replaced with tamari, liquid aminos, or vegan Worcestershire.
- Hot sauce: Use your favorite kind, but we prefer Valentina, Tapatío, or Tabasco sauce.
- Chamoy: To help keep the bombs together and to provide more tangy, umami, and spicy flavors. Use homemade or store-bought chamoy.
- Citric acid, baking soda: For an extra fizzy michelada. Citric acid is usually found near pickling supplies.
- Candies: Stuff the middle of your miche bombs with Pulparindots or other candies for a surprise once it’s dissolved in your beer.
- Rim: Use chamoy and Tajin, salt and lime, or chamoy rim dip for your glasses.
- Beer: Light Mexican cervezas go best with miche bombs since they are what micheladas are originally made with.
🔪 Instructions
If you have questions about this michelada bomb recipe, check out our FAQs or leave a comment.
Step 1: Combine the chile-lime seasoning, citric acid, and baking soda in a mixing bowl. Add the soy sauce, 1 teaspoon of chamoy, and 1 teaspoon of hot sauce.
Step 2: Start pressing the mixture together with a spatula or your hands. To check the consistency, pinch the mixture with your finger or palm and it should stick together fairly well. If it falls apart, add more sauce and check again.
Step 3: Once it’s ready, transfer the mixture to a dome-shaped silicone mold or measuring spoon (½ or 1 tablespoon). Press down quite firmly to properly shape the miche bombs. Cover and freeze overnight or for at least a few hours.
Note: If you are using Pulparindots, add half of the mixture into the mold. Press it down firmly, then add a candy. Add the rest of the mixture in and press again.
Step 4: To serve, rim your glass with lime and salt, chamoy and tajin, or chamoy rim dip. Pour in a beer and drop a michelada bomb in. Happy drinking!
🥗 Serving suggestions
Now that you’ve made a quick and delicious michelada, you need a snack to pair it with! Some of our favorite antojitos (snacks) include:
- Sopitos: Colima-style sopes served with refried beans, vegan chorizo, cabbage, and salsa roja.
- Panuchos: Black bean-stuffed corn tortillas with shredded jackfruit on top.
- Huaraches: Oval-shaped corn bases served with beans, soyrizo, and fresh vegetables.
- Chicharrones de harina: Puffed wheat pinwheels that go well with hot sauce and lime!
🌡️ Storage
Once your miche bombs are made, they should really only be kept in the freezer. This will help them stay together and ensure they properly fizz once you drop them in your beer.
- Freezer: They should last for a few months in an airtight container or freezer-safe bag.
♻️ Variations
- Different spices: Make your own seasoning with cayenne, paprika, ancho, or arbol chile powder. It’s completely up to you!
- Add candy: The candy in the middle is optional, but it’s a fun surprise.
- Tomato juice: For a more complete michelada, add tomato juice after you drop in the miche bomb.
- Add flavors: Some recipes include ingredients like tamarind agua fresca powder or Lucas powder. Try it out to see what you think.
🧑🍳 Top tips
- Keep the mixture dry. You don’t want the mix to be too wet. Otherwise, the citric acid won’t fizz.
- Store in your freezer. If you keep the michelada bombs at room temperature or even in your fridge, they will fall apart (and also not fizz well).
- Press firmly. We can’t stress this enough! You have to press quite hard to properly shape the miche bombs and ensure they don’t fall apart.
- Start slow. Don’t add in all of the hot sauce and chamoy right away. You want the mixture to be on the dry side but still able to stick together.
💬 FAQ
Any silicone mold will work. You can use dome shapes or holiday-inspired shapes. It’s completely up to you! You can also just use a tablespoon.
Due to the soy sauce, this michelada bomb recipe is not gluten-free. For a gluten-free version, omit this ingredient or replace it with tamari.
Best Michelada Bombs
Equipment
Ingredients
- ¾ cup chile-lime seasoning ($0.20)
- 2 tablespoons food-grade citric acid ($0.10)
- 1 tablespoon baking soda ($0.02)
- 1 teaspoon soy sauce ($0.16)
- 1-3 teaspoons chamoy sauce ($0.02)
- 1-3 teaspoons Valentina hot sauce ($0.03)
- 12 Pulparindots ($0.10)
For serving
- 6 Cervezas (Modelo, Sol, Pacifico, etc.)
- Lime wedges
- Salt
Instructions
- Combine the chile-lime seasoning, citric acid, and baking soda in a mixing bowl. Add the vegan Worcestershire (or soy sauce), 1 teaspoon chamoy, and 1 teaspoon hot sauce.
- Start pressing the mixture together with a spatula or your hands. To check the consistency, pinch the mixture with your finger or palm and it should stick together fairly well. If it falls apart, add more sauce and check again.
- Once it’s ready, transfer the mixture to a dome-shaped silicone mold or measuring spoon (½ or 1 tablespoon). Press down quite firmly to properly shape the miche bombs. Cover and freeze overnight or for at least 1-2 hours.
- Note: If you are using Pulparindots, add ½ the mixture into the mold. Press it down firmly, then add a candy. Add the rest of the mixture in and press again.
- To serve, rim your glass with lime and salt, chamoy and Tajin, or chamoy rim dip. Pour in a beer and drop one michelada bomb in. Happy drinking!
Video
Notes
- Keep the mixture dry. You don’t want the mix to be too wet. Otherwise, the citric acid won’t fizz.
- Store in your freezer. If you keep the michelada bombs at room temperature or even in your fridge, they will fall apart (and also not fizz well).
- Press firmly. We can’t stress this enough! You have to press quite hard to properly shape the miche bombs and ensure they don’t fall apart.
- Start slow. Don’t add in all of the hot sauce and chamoy right away. You want the mixture to be on the dry side but still able to stick together.
- Optional ingredients are not reflected in the price or calories of our recipes.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.
- Inspiration for this recipe comes from The Gentleman’s Plate!
Nutrition
🍴 Similar recipes
If you enjoyed this quick and easy way to make michelada bombs, check out some of these other Mexican cocktails:
- Chelada: A simple, refreshing way to serve beer with lime and salt.
- Cantaritos: Citrus-infused tequila drink served in a clay jarrito jug.
- Mezcalini: Grapefruit, basil, and mezcal-based cocktail.
What are ‘Pulparindots’? Did you mean ‘Pulparindos’?
Hi Bea!
Pulparindots are made by the same company that makes Pulparindo candies, but they are different. They are linked in our recipe card if you want more information. Hope that helps!
Thank you 🙂
My mixed fizzed right away… and kept growing even when I put it in the molds!!! I didn’t add all the wet …. But it was pretty wet with just the teaspoons of each liquid … any suggestions ?
Hey Barbara!
Oh no, that’s too bad to hear! Our suggestion would be to add the liquids even slower next time so the ingredients don’t react. The texture should be fairly dry, but just enough to stick together. Hope that helps!