While the recipe calls for pecan butter as an ode to the Starbucks Maple Pecan Latte, you can swap this out for any nut butter of choice (like almond).
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.