Servings: 15 servings
Chamoy Rim Dip
This homemade chamoy rim dip is bright, sweet, and tangy — the ideal finish for margaritas, micheladas, and aguas frescas.
Made from Pulparindo candy, chamoy, Tajín, powdered sugar, and a touch of lime, it adds bold flavor and color to any drink.
Prep: 15 minutes
Cool down time: 2 hours
Total: 2 hours 15 minutes
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Equipment
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Pot
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Spatula
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Measuring cup
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Measuring spoons
Ingredients
- 3 individual packets of Pulparindo candy
- ¼ cup chamoy, any brand you like
- 2 tbsp Tajín
- 3 tbsp powdered sugar, or more for extra thickness
- ½ tbsp fresh lime juice, adjust for consistency
Instructions
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Place the Pulparindo candy, chamoy, Tajín, and powdered sugar in a small pot over medium-low heat. Stir constantly until the candy fully melts and the mixture is smooth, about 10 minutes. Keep the heat low to avoid burning.
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Remove from heat briefly and add the lime juice, stirring to combine. Taste and adjust: add more powdered sugar for a thicker, sweeter dip or more Tajín for extra tang and heat.
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Transfer the rim dip to a storage container and let it cool for about 10 minutes at room temperature. Then refrigerate for at least 2 hours to set and develop flavor.
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To rim glasses, dip the glass edge into the chamoy mixture, then press into extra Tajín if you want a spicier, double-layered finish.
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Store the chamoy rim dip in an airtight jar in the refrigerator for up to 2 weeks.
Notes
- Stir constantly: Keep the heat low and stir often so the candy melts evenly without scorching.
- Adjust thickness: Add more powdered sugar for a thicker dip or a little extra lime juice if you prefer a looser consistency.
- Double dip: After coating rims with chamoy, press them into Tajín for added texture and flavor.
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