In a medium saucepan, add 1 cup of water, 1 cup of granulated sugar, ¼ cup of packed brown sugar, and 2 tablespoons of molasses. Then, mix in 1 teaspoon of ground ginger, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground cloves, ¼ teaspoon of ground nutmeg, and a pinch of salt. Stir until well combined.

Set your heat to medium and bring the saucepan to a gentle boil. Stir the mixture frequently until all sugars have completely dissolved, which should take about 3–5 minutes.

Once boiling, reduce the heat to low and let the syrup simmer for about 5-7 minutes.

After simmering, remove the saucepan from heat and allow the gingerbread syrup to cool at room temperature for about 10 minutes.

In another saucepan, pour in 4 cups of your preferred milk and heat over medium-low until it is steaming but not boiling, about 5 minutes.

Once your milk is hot, remove it from the heat and stir in 4 ounces of chopped bittersweet chocolate and 2 ounces of chopped milk chocolate.

Using a whisk, gently combine the milk and melted chocolate until the mixture is completely smooth and creamy.

Add 2 tablespoons of your homemade gingerbread syrup into the chocolate milk, stirring well to incorporate the flavors.

Mix in ½ teaspoon of vanilla extract and a pinch of salt. Stir thoroughly until everything blends seamlessly.

If you'd like to serve the drink warmer, return it to low heat for just a minute, stirring gently to warm through.

Carefully ladle your Gingerbread Hot Chocolate into pre-warmed mugs.

Top each mug with a generous dollop of whipped cream, adding a fluffy layer of richness to your Gingerbread Hot Chocolate.

Sprinkle your Gingerbread Hot Chocolate with crushed gingerbread cookies, place cinnamon sticks in the mug, or use chocolate shavings for a decorative touch.

Serve your delightful Gingerbread Hot Chocolate right away while it's warm and inviting.