Spoon one teaspoon of pumpkin butter into the bottom or smear it along the inside walls of your serving glass.

Fill your prepared serving glass to the top with fresh ice cubes and set it aside.

In a cocktail shaker or clean mason jar, combine the freshly brewed shot of espresso, one tablespoon of pumpkin butter, maple syrup, and a dash of flaky sea salt. Add a handful of ice cubes to the shaker jar, secure the lid tightly, and shake vigorously for 10 to 15 seconds until cold, frothy, and aerated.

Pour your milk of choice directly over the ice in the prepared serving glass, leaving about an inch or two of space at the top. Pour the frothy shaken espresso mixture directly over the milk and ice.

Stir to combine the layers and serve immediately.