How To Make A Mole Michelada

Hasta la vista, Bloody Marys. It seems that the day of the Michelada has finally come, and if you take a look around, you’ll see that it has conquered.

How could it not? You can stack a bunch of jalapeno poppers on a skewer and use it to stir your Bloody Mary any day. But a Michelada made with delicious Mexican mole? That is definitely something you don’t see every day.

We teamed up with one of our most paletted pals in the history of the universe, Chef Linh Nguyen, to create this custom Mole Michelada. Made with Modelo Negra, chipotle “morita” chile peppers, chocolate bitters, coffee dust, and garnished with chocolate covered bacon and orange supreme—this drink is dark.

It’s the darkest of dark horses and will be the dark horse that ultimately earns the Michelada the throne over the Bloody Mary. In this Michelada’s case, that darkness can be attributed its beautiful, flavorful combination of the chocolate and mole flavors, as well as the Modelo Negra—essential.

Let freedom ring, let Micheladas reign supreme, keep calm and make a Modelo Mole Michelada.

By Molly Shannon

Molly is the original krill queen and co-founder of the Boba Belt. She fancies a mean ramen burger, and a cold glass of nonfat milk.

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