Malcolm MacGregor is a descendant of Scotland’s Clan MacGregor and a successful young businessman in Fort Worth, Texas. Alanza Cantalamessa works at a gourmet pizzeria owned by her Brazilian artist mother and her Italian Poppa. Both of them are smitten with each other but Malcolm is too reserved to do much more than make small talk—until a promotion at work that will send him away to Australia for six months. It’s December and he has to do something—fast.
Praying about the situation, Malcolm decides to give her twelve gifts leading up to Christmas. Their families and friends think they are moving too fast. And a gold-digger who tossed Malcolm aside in the past has now decided he’s the man of her dreams.
Can Malcolm and Alanza overcome their obstacles before he has to go abroad? Or is it really not meant to be?

She took the pan off the burner, dropped tiny marshmal-lows into the waiting over-sized mugs, and filled them with the fragrant hot chocolate. “Do you want to drink it here, or would you rather go in the living room? The sofa is more comfortable.”

“Whatever you want to do.” His honeyed tone wrapped around her like a warm blanket.

She handed a mug to him, picked up her own, along with coasters and two napkins, and headed into the living room. He followed.

Alanza’s Best Hot Chocolate

Ingredients:

4 cups milk

1/2 cup sugar

1/3 cup good quality cocoa powder

3 tbls. honey

1 tsp. vanilla extract

1 dark chocolate bar

1 can real whipped cream

Maraschino cherries

Instructions:

Heat milk over medium to low heat, stirring constantly until milk starts to bubble slightly (about 10 minutes). Meanwhile, mix sugar and cocoa together until well blended. When milk is ready, gradually add in sugar, cocoa, and honey, stirring constantly. Put heat on low and add shavings of chocolate bar and vanilla. Continue stirring until chocolate has melted. Remove from heat and pour into mugs. Add whipped cream, chocolate shavings, and cherries on top, as desired.