Summer’s rolling in full force, and that means it’s time to beat the heat with a refreshing snack that’ll keep you cool all season long. Get ready for those triple-digit summer days by turning your favorite adult beverage into some thirst-quenching popsicles even your abuela will be asking for “just one bite.” This boozy treat puts a fun twist on the beloved Michelada by fusing together the crisp taste of Coors Light with the fresh, spicy flavor of the classic Mexican cocktail. After all, kids shouldn’t be the only ones having all the fun this summer.

Luckily, chef and paleta expert Fany Gerson of La Newyorkina shop is giving us an inside scope on how to create this mouth-watering treat at home just in time for summer.

Coors Light Palechelada by La Newyorkina

Ingredients

• ½ teaspoon of Kosher or sea salt
• Three (3) ounces of fresh lime juice
• One (1) tablespoon of hot sauce
• One and a half (1 ½) teaspoon of Worcestershire sauce
• Two (2) 12-oz. Coors Light cans
• 1/4-1/2 cup chili salt blend*

*You can use a store-bought blend or make your own by mixing coarse or Kosher salt and your ground chili of choice

Instructions

1. With a spoon or whisk, mix the salt, lime juice, hot sauce, and Worcestershire sauce in a pitcher.

2. Once mixed, add the Coors Light cans and mix until it’s all combined.

3. Pour mixture into a popsicle mold, freeze and wait for the magic to happen! (approx. time: 5 hours)

4. To release from conventional molds, dip the paleta in warm water to help loosen it.

5. Carefully pull it out, dip it in the chili salt blend and enjoy the world’s most refreshing paleta!