MANNY'S NOCHE DE AMOR or Mulled Wine Elixir

Mulled wine is nothing new.  Mulled wine variations of which are popular in Europe, are usually made with red wine combined with spices and typically served warm. It is a traditional drink during winter, especially around the Holidays.  Manny's version adds some ginger for improved circulation and a bit of Maca to help the libido during those festive days of heavy eating.   Let us know if it works for you.     ;-)

  • 8 drops of Maca Liquid Extract 
  • 2 tbspn of mulled wine spices (cinnamon, cloves, star anise)
  • 1 cup apple cider
  • 1 bottle of your favorite red wine
  • 1 orange, zested and juiced
  • 4 tbspn of fresh ginger


Directions: In a small saucepan bring the mulled spices, red wine, cider, orange juice & zest to a boil. Reduce to a simmer and add the fresh ginger. Pour into an 8 ounce cup and add 8 drops of Maca Liquid Extract.

(Food stylist note: I did this recipe as a big batch and then added the Maca at the end… which is what we did when we were tasting. If the Maca was added to the pan I’m afraid any of its herbal benefits might be cooked out)


Manny's original!  A Cuban compadre of the Brandy Alexander.

  • 8 scoops Mantecado ice cream (see below for recipe)
  • 3 ounces Bacardi Spiced Rum 
  • Nutmeg and grater

Directions: Add 8 scoops of Matecado with 2 ounces of rum to blender and blend. Pour the drink into 8 ounce cup and garnish with freshly grated nutmeg and the remaining ounce of rum.

Mantecado (Cuban Ice Cream)

  • 1 cup milk
  • 2 cups heavy cream
  • ¾ cup sugar
  • 10 egg yolks
  • 1 cinnamon stick
  • 1 tbspn vanilla extract
  • 2 lemon rinds

Directions: In a small saucepan bring the milk, cream, sugar, cinnamon, vanilla and lemon to a boil over medium heat. Lower temperature and stir until the mixture can easily coat the back of a spoon. In a separate bowl, beat the egg yolks. Once the cream has cooled, slowly drizzle the cream mixture into the beaten eggs, whisking continually so as to not cook the eggs. Pour into ice cream maker and freeze for 2 hours before serving.

(Food stylist note: each ice cream maker has it’s own directions so I did not specify an exact time and added the 2 hours to make sure the cream is cold enough to go into the blender)



  • 1 potato, cubed
  • 1 butternut squash, cubed
  • 1 celery stalk, sliced
  • ½ yellow onion, sliced
  • 6 garlic cloves
  • 1 zucchini, halved and sliced
  • 1 squash, halved and sliced
  • 1 leek, halved and sliced
  • 8 cups chicken broth (you may want to substitute with vegetable broth)
  • 1 bag of fideo noodles
  • olive oil
  • salt and pepper

Directions: Preheat the oven to 350. Place the vegetables on foil-lined baking sheets. Drizzle the vegetables with olive oil and season with salt and pepper. Roast the vegetables for 30 – 40 minutes, until tender. Add all the roasted vegetables and chicken broth to a deep soup pot and bring to a simmer. In batches, add the soup to the blender and purée to desired thickness. Boil the fideo for just a few seconds till slightly tender, drain a on paper towel, sauté the fideo with a little olive oil until lightly crispy and place in small nest on top of the soup.