In a medium saucepan, combine 2 cups of whole milk and ½ cup of heavy cream over medium-low heat. Stir gently as it heats, watching for steaming but avoiding a simmer.

In a separate bowl, mix 2 tablespoons of unsweetened cocoa powder, 2 tablespoons of brown sugar, and your spices: 1 teaspoon of ground ginger, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and an optional ⅛ teaspoon of ground cloves. Blend in a small amount of warm milk until a smooth paste forms, then whisk this into the saucepan.

Add ½ cup of semi-sweet chocolate chips to the saucepan with the warm milk mixture. Continuously whisk over low heat until the chocolate completely melts and the drink becomes velvety smooth.

Stir in 1 teaspoon of molasses to deepen the gingerbread flavor. Gradually add more warm milk if the mixture feels too thick.

Taste your gingerbread hot chocolate and adjust sweetness or spice to your liking.

Remove from heat and froth the mixture using a whisk or milk frother for a café-style texture.

Pour into warmed mugs, finish with whipped cream, and optionally dust with cinnamon or nutmeg. Garnish with crushed gingerbread cookies if desired.