In a small saucepan over medium heat, whisk together maple syrup, pecan butter, and salt; cook until fully combined and syrup-like, about 4-5 minutes. Slowly pour in milk, whisking continuously. Whisk vigorously until combined and milk is warmed and frothy. Strain mixture through a fine mesh sieve.
Pour espresso into a mug, followed by the milk mixture. Top with whipped cream and cinnamon, if desired. Serve immediately.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.