3/4 cup heavy cream
4 cups milk
3 Tablespoons sugar
1 Tablespoon dark rum (can used regular or spiced)
8 ounces bittersweet chocolate, finely chopped
optional: nutmeg (fresh, not already grated)
Whip the cream until soft peaks form, set aside.
Heat milk in saucepan until almost boiling (be careful not to let it boil over).
Remove from heat and whisk in sugar, rum, and all but one tablespoon of chocolate. The
mixture should be foamy.
Pour hot chocolate into four cups. Quickly spoon on whipped cream and sprinkle with
remaining chocolate.
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