Buttered Rum Hot Chocolate

• 1/2 cup (1 stick) unsalted butter
• 2 ounces bittersweet chocolate, chopped
• 1/2 cup (packed) light brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 3/4 cup dark rum
• 1/2 cup heavy cream
• Freshly grated nutmeg (for serving)

1. Melt butter and chocolate in a medium heatproof bowl in short bursts in the microwave, stirring after each burst, or set over a saucepan of barely simmering water (do not let water touch bowl), stirring, until smooth. Remove from heat and whisk in brown sugar, cinnamon, and salt.
2. Bring 2 1/2 cups water to a boil in a medium saucepan. Remove from heat and whisk in rum and chocolate mixture until combined.
3. Using an electric mixer on medium-high speed, beat cream in a medium bowl until soft peaks form.
4. Reheat hot chocolate, if needed, then divide among mugs. Top generously with whipped cream and nutmeg.

butter, bittersweet chocolate, light brown sugar, ground cinnamon, kosher salt, dark rum, heavy cream, nutmeg

Taken from www.epicurious.com/recipes/food/views/buttered-rum-hot-chocolate (may not work)