Celebrate the holidays with a festive treat courtesy of Grey Ghost Detroit. The local restaurant is sharing its recipes for Italian hot chocolate and gingerbread cookies below.
IngredientsGingerbread Cookie Dough1/2 cup soft butter 1/2 cup brown sugar3/4 cup molasses1 large egg3 cups flour1 1/2 tsp. baking soda1/4 tsp. salt2 Tbsp. ground ginger2 tsp. ground cinnamon1 tsp. ground nutmeg1 tsp. ground cloveIcing Red food colorGreen food color1/2 cup powdered sugar2-3 Tbsp. milk1/2 tsp. vanilla extractCinnamon Whipped Cream1/2 cup heavy cream, chilled 1 Tbsp. powdered sugar1/4 tsp. cinnamon1/2 tsp. vanilla extractItalian Hot Chocolate2 oz. milk chocolate 2 oz. dark chocolate1 cup milk1/2 cup heavy cream1 Tbsp. sugar2 tsp. cornstarch
1/8 tsp. nutmeg1/2 tsp. cinnamon1 Tbsp. cocoa powder (optional)DirectionsGingerbread CookiesMix ginger, cinnamon, nutmeg, salt, baking soda, and flour, then set aside.Using a stand mixer with a bowl and paddle attachment, beat butter and sugar until light and fluffy — approximately 5-10 minutes.Slowly add the molasses and egg, and beat until well incorporated.Add dry ingredients and mix until incorporated, but be sure not to over mix.Remove dough, lay on a sheet tray, in a rectangle shape, wrap in plastic, and chill for 1-2 hours.On a lightly floured work surface, roll out dough until 1/4-inch thick. Use cookie cutters to create molds, place on a sheet tray, and freeze for 5-10 minutes.Bake cookies at 325 degrees for 10-12 minutes. (Yields 16-20 cookies)IcingCombine powdered sugar, milk, and vanilla extract in mixing bowl.Using a small whisk, thoroughly mix until a smooth consistency is achieved.Separate icing into three small bowls.Add red food coloring to one bowl to create red icing, green food coloring to another to create green icing, and keep one bowl white.Cinnamon Whipped CreamUsing a balloon whisk, combine all ingredients by hand, moving the whisk left to right, rather than in a circular motion.Whip to soft-medium peaks. Italian Hot ChocolateMix sugar, cornstarch, cocoa powder, and 2-3 tablespoons of milk, and set aside.In a pot, bring remaining heavy cream, milk, nutmeg, and cinnamon to a boil, continuously stirring to prevent scorching.Turn down to low heat, to bring mixture to a simmer, add chocolate, and mix until well combined.Stir in the milk and cornstarch blend, turn heat up to medium-low, and continue stirring until mixture thickens.Remove from heat, pour into glasses, top with Cinnamon Whipped Cream, and enjoy! (Yields 2 servings).
Grey Ghost Detroit is located at 47 Watson St., Detroit; Call 313-262-6534 or visit greyghostdetroit.com for more information. Plus, check out hourdetroit.com for even more recipes from area restaurants.
This story is featured in the December 2021 issue of Hour Detroit magazine, and has been updated for the 2023 holiday season. Read more stories in our digital edition.
Dining and Cooking