INGREDIENTS

2 1/2 c. whole milk

1/4 cup LaBelle Winery Malbec

1/2 tsp. ground cinnamon, plus more for garnish

Pinch of cayenne pepper or chili powder for a milder impact

6 oz. milk, semisweet, or dark chocolate, chopped, plus more for garnish

1/2 tsp. pure vanilla extract

Pinch of kosher salt

Marshmallows, for serving

DIRECTIONS

• In a small saucepan over medium heat, whisk to combine milk, wine, cinnamon, and cayenne, if using. Heat, stirring occasionally, until bubbles begin to appear where the milk meets the pan.
• Remove pan from heat and whisk in chocolate, vanilla, and salt until chocolate is melted.
• Divide into mugs and top with marshmallows, a sprinkle of cinnamon, and chopped chocolate before serving if desired ground semi sauce

Amy LaBelle's Garden Fresh Salsa

4 large tomatoes, chopped

1 onion, chopped

½ cup chopped fresh cilantro

3 cloves garlic, minced

1 tablespoon lime juice

1 jalapeno pepper, minced

2 tbsp jalapeno wine

Salt to taste

Place all ingredients together and mix until incorporated

Store in refrigerator

Amy LaBelle’s Red Wine Mole Sauce

Ingredients

• 3 dried chipotle chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 cups chicken broth
• 1/2 cup bread crumbs
• 2 corn tortillas, cut in 1 inch strips
• 5 tomatillos, cut in half crosswise
• 2 tomatoes, cut in half crosswise
• 1 tablespoon butter
• 1 onion, halved and thinly sliced
• 1 tablespoon minced garlic
• ¼ cup raisins
• 1 cup LaBelle Winery Americus Red Wine
• 2 tablespoons ground cumin
• 1 tablespoon dried thyme
• 1 tsp allspice
• 1/2 tsp ground clove
• 1 tsp ground cinnamon
• 1 cup chicken broth
• 5 ounces dark chocolate chips
• 1 tablespoon cocoa powder (unsweetened)
• 1 teaspoon salt
• 1 tablespoon maple syrup or honey

Directions

1. Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
   
2. Heat 2 cups chicken broth and 1 cup red wine in a saucepan until it begins to simmer, about 5 minutes. Add to the blender.
   
3. Toast bread crumbs and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
   
4. Allow chiles, toasted bread, and tortillas to soak in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
   
5. Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Add tomatoes in the blender.
   
6. Melt butter in a large skillet over medium heat. Stir in onion, garlic, raisins, cumin seeds, thyme, allspice, clove, and cinnamon; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender and blend until smooth.
   
7. Pour puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, salt and maple or honey. Bring mixture to a simmer and stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.