El más chingon from Amá: A Modern Tex-Mex Kitchen (page 228) by Josef Centeno and Betty Hallock

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Notes about this recipe

  • lholtzman on May 25, 2024

    This was super spicy. I liked it, but just an FYI. I’ve also made this drink with a jalapeño and it’s less spicy. I find that 1/2 oz of agave nectar is too sweet, so I reduce to 1/4 oz.

  • hirsheys on April 17, 2021

    Delicious!!! Didn’t have Fresnos, so I used a jalapeño, which worked great. Also, replaced agave with honey (a nice flavorful one) though I only just realized I accidentally used half the amount (forgot to double for a double recipe). The balance of sweetness was perfect for me with half the honey, so I’d do that again. Really yummy drink - Sukhi and I loved. (Just shook the pepper slices and honey hard with the ice instead of muddling.)

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