Chop up the white chocolate and place it into a small mixing bowl.
Add the heavy cream, molasses, cinnamon, ginger and nutmeg to a small saucepan. Set the mixture over medium heat, stirring occasionally until it comes to a simmer.
Pour the hot cream over the white chocolate, then whisk the mixture together until it's smooth.
Start brewing a strong batch of coffee.* In the meantime, start on the whipped cream.
Gingerbread Whipped Cream
Add the heavy cream, 1 tbsp. of the gingerbread white chocolate sauce, and salt to a medium sized mixing bowl. Use a hand mixer to beat the whipped cream until it reaches soft peaks.
Gingerbread White Chocolate Mocha
Add 2 tbsp. of the gingerbread white chocolate sauce to a coffee cup.
Pour the coffee over the sauce, stirring to combine.
Froth the milk until it's hot and foamy, then pour it over the coffee.
Top the coffee with the whipped cream and a dusting of cinnamon and enjoy! Store extra gingerbread white chocolate sauce in the fridge.
Notes
*For a stronger coffee taste you can use espresso. You'll want to use 2-3 shots of espresso and more milk to taste.The sauce makes enough for ~6 drinks. Store extra gingerbread white chocolate sauce in the fridge in an airtight container for up to 1 week.