Maple Pecan Latte

Although the recipe uses nut butter as an ode to a Starbucks maple-pecan latte, you can substitute any nut butter of your choice (such as almond butter).
In a small saucepan over medium-high heat, whisk together the maple syrup, pecan oil, and salt; cook until smooth, similar to syrup, about 4-5 minutes. Slowly pour in the milk, whisking continuously. Beat vigorously until smooth and the milk is warm and frothy. Strain the mixture through a fine sieve.Pour the espresso into a mug, then add the milk mixture. Top with whipped cream and cinnamon, if desired. Serve immediately.