Beet being poured into glass filled with homemade clamato juice.
Print Recipe
5 from 12 votes

Michelada Recipe (with Homemade Clamato Juice)

Made with Mexican beer, homemade Clamato Juice, hot sauce, and fresh lime juice, this Easy Michelada Recipe is a light, refreshing, and delicious way to beat the summer heat. 
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: Mexican
Keyword: Clamato, Michelada
Servings: 2 drinks
Calories: 175kcal
Author: Jessica Randhawa


For the Clamato Juice

For the Micheladas

  • 3 tbsp coarse sea salt
  • 1 tbsp + 1/4 tsp chili powder, divided
  • ice cubes
  • 1/4 cup fresh lime juice
  • 2/3 cup Homemade Clamato Juice
  • 4 drops Hot sauce, plus more to taste
  • 2/3 bottle Mexican Lager Beer, approximately 4 ounces each cocktail


For the Clamato Juice

  • Add all ingredients (tomato juice, clam juice, Worcestershire sauce, Tabasco sauce, lemon juice, onion powder, black pepper) for the Clamato juice to a large pitcher. Using a long spoon, mix well to combine. Cover with plastic wrap or seal with a fitted lid until and store in the refrigerator until ready to use.

For the Micheladas

  • Mix together the sea salt and chili powder on a small, shallow plate.
  • Run a lime wedge along the rim of each beer glass and immediately dip them into the sea salt mixture to coat.
  • Fill each glass with ice. Divide the lime juice and homemade Clamato juice between the two glasses. Divide the remaining 1/4 teaspoon chili powder and hot sauce. Mix well to combine.
  • Top off each glass with your favorite Mexican Lager beer and stir. Garnish with lime wedges or jalapeƱo wedges, if desired.


  • Nutrition information is for the entire batch of homemade Clamato juice + two Michelada cocktails. As such, the calorie and sodium content per cocktail shown is significantly higher than it would be per cocktail.


Calories: 175kcal | Carbohydrates: 34g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 11093mg | Potassium: 958mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3545IU | Vitamin C: 73.1mg | Calcium: 71mg | Iron: 2.9mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.