Buttered Rum Hot Chocolate

Preparation

1. Step 1

   Melt ½ cup (1 stick) unsalted butter and 2 oz. bittersweet chocolate, chopped, 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 ½ cup (packed) light brown sugar, 1 tsp. ground cinnamon, and ⅛ tsp. kosher salt.

   Step 2

   Bring 2½ cups water to a boil in a medium saucepan. Remove from heat and whisk in ¾ cup dark rum and chocolate mixture until combined.

   Step 3

   Using an electric mixer on medium-high speed, beat ½ cup heavy cream in a medium bowl until soft peaks form.

   Step 4

   Reheat hot chocolate, if needed, then divide among mugs. Top generously with whipped cream and freshly grated nutmeg.