Spiked Hot Cocoa and California Christmas Lights

Long Beach has a unique tradition of floating lit-up Christmas trees on the bay after Thanksgiving is over.  My family has its own tradition of strolling Naples Island to see the Christmas and Hanukkah lights every year.  It has to be one of the best, most extravagant light displays in Southern California.  This year, I had the opportunity to cruise the lights by gondola.  Gondola Getaways took my husband and I on a romantic tour of the Naples Canals, so in honor of our cruise, I thought I would share my favorite spiked hot cocoa recipe with you.  It's easy and perfect for taking along on any chilly tour of Christmas lights!

Ingredients

• 2 cups milk
• Approximately 5 ounces semisweet chocolate chips
• 2 teaspoons honey
• 1 teaspoon vanilla extract
• 1 cinnamon stick (2, if you want to use them for a garnish)
• bourbon to taste (I use 2 shots, which is 3 ounces.)

In a saucepan, combine all of the ingredients except the bourbon and heat over a low flame until the chocolate is melted.  Whisk constantly as the ingredients heat up.  While whisking, pour in the bourbon.  Taste test until you like the balance of flavors.  You can always add brown sugar or more honey, if you pour in too much bourbon.  Top with whipped cream and dust with cocoa powder or grated nutmeg, if desired.  Serves 2.
Top image via Long Beach Real Estate