In a small sauce pan, add milk, cream, molasses, and spices.
Bring to a simmer.
Once the mixture begins to simmer, remove from heat and cover with a lid. Allow to steep for 20 minutes.
Strain milk mixture and discard solids.
Reheat the milk mixture and add cocoa and chocolate. I used raw cacao and callebaut bittersweet chocolate callets.
Whisk until the chocolate has melted and mixture is smooth.
Serve hot topped with whipped cream, marshmallows, or both!