Mexican Snakebite with Tamarind
Makes 8 12-ounce drinks
Click on the link below for directions on making the tamarind pulp from fresh pods. You'll find the frozen tamarind pulp in Mexican or ethnic grocery stores.
Recipe from Season 7 of Mexico - One Plate at a Time
2 cups tamarind pulp (fresh or frozen)
3 1/2 cups ice-cold apple cider, preferably fresh-squeezed and unpasteurized
4 12-ounce, ice-cold, full-flavored Mexican beers (my preference is for Bohemia or Dos Equis lager)
In a blender, combine the tamarind and half of the cider. Blend to thoroughly combine. Pour into a pitcher and stir in the remaining cider. Cover and refrigerate until you’re ready to serve.
When that moment comes, measure 2/3 cup of the apple cider mixture into 8 tall glasses, then slowly top off each one with half a cold beer. Serve right away.