Kumchelada

“Kumchelada” , yes, I christened my newly crafted summer drink. It is a far away cousin of “Michelada”, but just that, as the main ingredient of “Kumchelada” is Kokum, it has more health benefits  . Michelada is a household name with every Mexican who loves his/her spirits, as it is consumed in liters to deal with hangovers post a heavy night out. Though I haven’t put “Kumchalada” to that test, but I am sure with the medicinal values of Kokum and the spices that go in, it can clearly be an anecdote for hangovers. More than that, it is going to blow your taste buds off , as it is light, refreshing and the spices perfectly blend with the flavor of kokum. Those who want it to be non-alchoholic, please substitute beer with soda water and strictly NO root beer, as it would take away the flavor of kokum.

90 ml Kokum juice concentrate (please see below how to make)
180ml lager beer 
Juice of 1 lime
1 teaspoon Maggi seasoning (or 1 teaspoon soya sauce)
2 teaspoon Tabasco sauce (Add another 2 teaspoon if you like it spicy wink emoticon)
½ teaspoon coarsely ground black pepper
1 teaspoon Worcestershire sauce
Loads of ice

To make the Kokum Juice

10-12 dried Kokum (buy the moist one which is also deep purple in color)
400ml water

Add Kokum and the water in a deep pan (choose a pan which is big enough for the water to cover Kokum) and over medium heat simmer it till the water reduces to half and take it out from the heat and let it cool. You can make a lot of this and refrigerate this, as it stores really well.

To prepare Kumchelada

Take a beer mug; add all the above ingredients together except for beer and ice. Mix well, and then add ice and then beer mix it gently with a stirrer and serve it with a lime wedge.

Categories: Travel Cuisine

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