Step 1

Combine the chile-lime seasoning, citric acid, and baking soda in a mixing bowl. Add the vegan Worcestershire (or soy sauce), 1 teaspoon chamoy, and 1 teaspoon hot sauce.

Step 2

Start pressing the mixture together with a spatula or your hands. To check the consistency, pinch the mixture with your finger or palm and it should stick together fairly well. If it falls apart, add more sauce and check again.

Step 3

Once it’s ready, transfer the mixture to a dome-shaped silicone mold or measuring spoon (½ or 1 tablespoon). Press down quite firmly to properly shape the miche bombs. Cover and freeze overnight or for at least 1-2 hours.

Step 4

Note: If you are using Pulparindots, add ½ the mixture into the mold. Press it down firmly, then add a candy. Add the rest of the mixture in and press again.

Step 5

To serve, rim your glass with lime and salt, chamoy and Tajin, or chamoy rim dip. Pour in a beer and drop one michelada bomb in. Happy drinking!