In a saucepan over medium heat, add the maple syrup, pecan butter and cook until a syrup forms, stirring for about 5 minutes. Add in milk and whisk together until frothy and the milk is warmed. Strain through a fine mesh strainer.
Meanwhile, pour the espresso into 2 mugs and top with the milk. Serve.
You can top your coffee with whipped cream if desired.
Whole milk not for you? Use your preference of milk in this recipe.
Want more coffee? Try out our Homemade Hazelnut Coffee Creamer.