In a small saucepan, whisk together the water, brown sugar, molasses, ginger, cinnamon, nutmeg, and cloves. Bring to a simmer over medium heat, and simmer 10 minutes, or until the sugar is dissolved and the mixture is slightly thickened. Remove from heat and set aside.
In a medium saucepan, whisk together the milk, half and half, vanilla, and salt. Add the chocolate chips. Heat, stirring constantly, over medium heat, until the chocolate chips are melted and the mixture is hot. Add the gingerbread syrup and whisk to combine.
Serve hot with whipped cream and sprinkles, if desired.