Prepare your espresso or coffee.
Add maple peanut butter syrup and milk together and heat on medium low until just before boiling, whisking until smooth.
Take off the heat and use a milk frother to froth the milk until it is about double in size.
Pour the espresso into a heated up cup (I microwave mine but you can also pour hot water into it, let it heat up, and then dump it out).
Pour the chocolate liqueur into the espresso.
Pour the frothed milk into the espresso and liqueur.