Create a spice bundle using a small piece of cheese cloth or a coffee filter. Place the cinnamon, nutmeg, ginger, and cloves in the middle of the cheese cloth. Carefully gather the sides together to form a pouch of spices. Secure the top of the pouch with kitchen string or unflavored dental floss. Set aside.
Place milk, heavy cream and molasses in a small pot over low heat. Slowly heat the mixture, whisking to dissolve the molasses into the milk and cream.
Do not heat quickly or bring the mixture to a boil. (Aim for 120 degrees Fahrenheit.) You don’t want to scald the milk.
Once the milk mixture is hot, remove from heat and add the spice bundle. Make sure the spices are submerged in the milk, then let it rest until it cools to room temperature.
Remove and discard the spice bundle. Store your gingerbread coffee creamer in the refrigerator.