In a medium saucepan, combine the whole milk and heavy cream over medium-low heat. Stir gently until steam begins to rise, about 3-5 minutes.

While the dairy warms, whisk together unsweetened cocoa powder, brown sugar, ground ginger, ground cinnamon, ground nutmeg, and ground cloves in a mixing bowl.

Once the milk mixture is warm, carefully spoon some of it into your dry ingredients, blending until you achieve a smooth paste.

Return your saucepan to the heat and add the semi-sweet chocolate chips to the warm milk mixture. Stir continuously for about 2-3 minutes until melted.

Stir in the molasses to add a distinctive gingerbread flavor. Adjust consistency by adding a splash more milk if necessary.

Remove from heat and taste your Gingerbread Hot Chocolate to adjust sweetness and spice levels.

Vigorously whisk the mixture for about 10-15 seconds to aerate it.

Pour into mugs and top with whipped cream, a sprinkle of cinnamon or nutmeg, and crushed gingerbread cookies if desired.