In a medium saucepan combine the molasses, brown sugar, ginger, and cinnamon. Heat over medium high heat, stirring frequently, until the brown sugar has melted.

Remove from heat and stir in the salt and vanilla.

In a slow cooker combine 1 cup of the gingerbread syrup along with the coffee and Land O Lakes® Buttercream Style Half & Half. Stir to combine.

Heat in a slow cooker for 1 hour.

Turn slow cooker to warm and serve with whipped cream, cinnamon, or ginger.