Frozen Michelada on a Stick

Ingredients:

• 800 ml tomato juice
• 3 tablespoons celery salt
• 1 tbsp. chipotle hot sauce
• 1 tbsp fresh thyme leaves
• 1 tbsp Worcestershire sauce
• 1/4 tsp prepared horseradish
• Juice of 1 lime
• 2 jalapeños, thinly sliced
• 1/4 cup chili powder
• 1 lime, cut into wedges
• 8 bottles of cold Mexican beer (recommended: Modelo)
• Special equipment: 10 ice cream molds; 10 ice cream sticks; 8 large beer glasses

Preparation:

1. In a pitcher, combine tomato juice, 1 tablespoon celery salt, hot sauce, thyme, Worcestershire sauce, horseradish, and lime juice; stir well.
2. Pour the mixture into popsicle molds, leaving about 0.3 cm of space above the top. Place 2–3 jalapeño slices on the sides of each mold. Freeze for 8 hours or overnight. Carefully remove the ice cream from the molds.
3. Combine the remaining 2 tablespoons of celery salt and chili pepper on a plate. Rub the rims of 8 large beer glasses with lime wedges, then dip them in the spice mixture. Pour the beer into the glasses. Place the ice cream, sticks up, in the beer.