Buttered Rum Hot Chocolate

From the kitchen of Carly

Rich, boozy chocolate that tastes like a grown-up dream. Butter and bittersweet chocolate melt into brown sugar and spice, spiked with dark rum and crowned with whipped cream. Warm, indulgent, and worth staying up late for.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup (1 stick) unsalted butter
  • 12 ounces bittersweet chocolate, chopped
  • 11/2 cup (packed) light brown sugar
  • 11 teaspoon ground cinnamon
  • 11/8 teaspoon kosher salt
  • 13/4 cup dark rum
  • 11/2 cup heavy cream
  • 1Freshly grated nutmeg (for serving)

Instructions

  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.