In a medium saucepan, combine 1 cup of water, ½ cup of granulated sugar, ¼ cup of brown sugar, ¼ cup of molasses, and 1 teaspoon each of ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Add a pinch of salt, then bring the mixture to a boil over medium heat, stirring frequently.

Reduce the heat to low and let the syrup simmer for 5–7 minutes until it coats the back of a spoon.

Take the saucepan off the heat and allow the syrup to cool completely. Transfer it to an airtight container for storage.

In a new saucepan, heat 2 cups of milk over medium heat until steaming but not boiling. Remove from heat and add 4 ounces of chopped bittersweet chocolate and 2 ounces of milk chocolate.

After about 1 minute, gently stir the mixture with a whisk or wooden spoon until creamy and smooth.

Stir in 2–4 tablespoons of gingerbread syrup, a splash of vanilla extract, and another pinch of salt.

If cooled, gently reheat over low heat, ensuring it doesn’t boil.

Pour the hot chocolate into mugs, top with whipped cream, gingerbread cookies, a cinnamon stick, and chocolate shavings, and drizzle with extra gingerbread syrup.