Hate it or love it, there’s a Hot Cheetos beer you could be drinking on Super Bowl Sunday.
Miller Coors is introduces the fiery cocktail by combining Sriracha, Hot Cheeto dust, and beer.
Is it a traditional michelada? Not exactly, since you aren’t adding anything to the liquid itself. But a squeeze of lime might take this drink to the next level.
Check out the step-by-step guide on creating the lava-like libation according to Coors, and park it next to your wings, football-shaped cookies and other snacks at your party.
- Chill Coors Light until the mountain logo is blue.
- Select a chili paste hot sauce — like Sriracha — and pour into a bowl.
- Grind Hot Cheetos up into powder with a food processor.
- Pour powder mixture in shallow bowl or plate and create a “well” for the can.
- Dip top of Coors Light can in hot sauce – a lot or a little; it’s up to you.
- Tightly pack the Hot Cheeto dust onto rim with spoon.
- Dip Coors Light into welled powder to create thick rim.
- Enjoy! Reapply hot sauce and powder as necessary. Use cold Coors Light to cool palette.
Check out the video above to see how Coors recommends creating this burning brew.