Grey Ghost Detroit’s Italian Hot Chocolate & Gingerbread Cookies Recipe

Get in the holiday spirit with cookies and cocoa
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hot chocolate gingerbread
Grey Ghost Detroit’s Italian hot chocolate & gingerbread cookies

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.

How to Make Grey Ghost Detroit’s Italian Hot Chocolate & Gingerbread Cookies 

Ingredients

Gingerbread Cookie Dough

1/2 cup soft butter 

1/2 cup brown sugar 

3/4 cup molasses

1 large egg

3 cups flour 

1 1/2 tsp. baking soda 

1/4 tsp. salt

2 Tbsp. ground ginger

2 tsp. ground cinnamon 

1 tsp. ground nutmeg 

1 tsp. ground clove 

Icing 

Red food color

Green food color

1/2 cup powdered sugar 

2-3 Tbsp. milk 

1/2 tsp. vanilla extract 

Cinnamon Whipped Cream

1/2 cup heavy cream, chilled 

1 Tbsp. powdered sugar 

1/4 tsp. cinnamon 

1/2 tsp. vanilla extract 

Italian Hot Chocolate

2 oz. milk chocolate 

2 oz. dark chocolate 

1 cup milk 

1/2 cup heavy cream 

1 Tbsp. sugar 

2 tsp. cornstarch 

1/8 tsp. nutmeg 

1/2 tsp. cinnamon 

1 Tbsp. cocoa powder (optional)

Directions

Gingerbread Cookies: Mix 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)

Icing: Combine 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 Cream: Using 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 Chocolate: Mix 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, 47 Watson St., Detroit; 313-262-6534; greyghostdetroit.com


This story is featured in the December 2021 issue of Hour Detroit magazine. Read more stories in our digital edition.

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